Lotus Root in Chili Oil
Remember the marinade lotus root I made several days ago? I prepared a large amount and kept in fridge in order to have whenever I wanted. Thus I made a quick salad side dish tonight in only a few minutes.
Marinade lotus root, 400g;
Chili flakes, 1tbsp;
Red chili powder, 1tsp;
Aged sorghum vinegar, 3tbsp;
Bay leaf, 2;
Garlic, 4 cloves, finely chopped;
Brown sugar, 1tsp;
Oil, half cup.
How to do –
1. Slice the marinade lotus root thinly, about 2 millimeter’s thick, place them in a mixing bowl;
2. Oil in pan in medium heat, I used quite a lot of oil, oil can help to boost the flavour of garlic and chili. Put garlic, chili flakes, bay leaves and chili powder in pan and fry for about 2 minutes in medium heat, then continually add vinegar, sugar and salt, turn off the heat. A pinch of salt is good enough, the marinade lotus root is savoury;
3. Pour the chili mixture onto the lotus root slices and mix well;
4. Sprinkle a pinch of toasted sesame seeds then serve.
It’s quick and easy for me to make this spicy and sour chili mix. But there are various choices of chili oils or chili sauces in the market so if you don’t want to be bothered by the proportion of spices and seasoning ingredients, just try products in the market, feel free to lower the heat by adding a little sugar and vinegar, even balsamic!