Marinated Lotus Roots with Vinegar Sauce
2 min readMarinating with vinegar sauce is a common cooking method，referring to adding vinegar when materials are being fried.Both sour and sweet，it is loved by the masses.Common dishes that can be marinated with vinegar sauce are cabbage，fish，Emerging unstained from the filth，lotus is widely planted in China.Lotus is very valuable，its roots，stems，leaves and fruits can all be used as medicine.
Lotus roots taste sweet and crispy，can be eaten raw and cooked，and have medicinal value.
Lotus is widely planted in the ponds of southern China，and dishes cooked with lotus roots are varied.For example，lotus roots can be smelted into starch，which can promote digestion，act as an antidiarrhetic，and enhance appetite.It is a kind of very nourishing food for women，children，and the frail and sick.During the Xianfeng period of the Qing Dynasty，they had been already tributed as imperial foods.Lotus roots in soy sauce，boiled glutinous rice with lotus roots，braised pork ribs with lotus roots are also people’s favorite homemade dishes and snacks.
Today we are to learn the dish:marinated lotus roots with vinegar sauce.
20g vegetable oil，5g salt，10g sugar，20g vinegar，20g cornstarch-water mixture.
Clean the lotus roots，peel and slice.
Pour the oil in the frying pan，put the lotus roots into the pan when the oil
gets hot，and stir-fry.
Add sugar and vinegar，stir-fry，add 30ml soup or water and stew two to three minutes over lower fire.
Add salt and cornstarch-water mixture，stir-fry and serve.
