Recipes
Pickled Baby Lotus Root in Thai Style
Pickled Baby Lotus Root in Thai Style
Recipe Details
Baby lotus root is more fresh and tender than normal lotus root. It is good for digestion and appetite. With Thai style sauce, this sweet and sour combination is a refreshing choice for summer!
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Rinse carrot, cilantro and onion. Peel and slice carrot, cut cilantro into pieces and shred onion.
Step 2
Boil a pot of water, blanch baby lotus root and carrot with salt and oil, drain them.
Step 3
Mix salt, sugar, white vinegar and white pepper powder for the sauce.
Step 4
Mix salt, sugar, lemon juice , Thai chili sauce, fish sauce , white vinegar and white pepper powder for the sauce.
Step 5
Add the chopped pickled chili and onion shreds in the sauce, then carrot and baby lotus root, stir them and soak for 2 hours.
Step 6
Add cilantro into the dish, mix all well and ready to serve.
Ingredients
General Ingredients
Baby lotus root is more fresh and tender than normal lotus root. It is good for digestion and appetite. With Thai style sauce, this sweet and sour combination is a refreshing choice for summer!
Step by Step Instructions
Step 1
Rinse carrot, cilantro and onion. Peel and slice carrot, cut cilantro into pieces and shred onion.
Step 2
Boil a pot of water, blanch baby lotus root and carrot with salt and oil, drain them.
Step 3
Mix salt, sugar, white vinegar and white pepper powder for the sauce.
Step 4
Mix salt, sugar, lemon juice , Thai chili sauce, fish sauce , white vinegar and white pepper powder for the sauce.
Step 5
Add the chopped pickled chili and onion shreds in the sauce, then carrot and baby lotus root, stir them and soak for 2 hours.
Step 6
Add cilantro into the dish, mix all well and ready to serve.