Ingredients
1 section lotus root, half each of green and red chili peppers.
Seasonings
1 black tea bag, 1 lemon, 10 g rock sugar (about 2 teaspoons), 3 slices ginger.
Instructions
1. Wash and peel the lotus root, then slice it thinly. Place the slices in a pot, add one black tea bag and rock sugar to taste, then pour in enough water to just cover the lotus root. Bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes.
2. Peel and julienne the ginger; wash the green and red bell peppers, then slice them.
3. Pour the cooked lotus root slices along with the broth into a bowl, then add the shredded ginger and green and red bell peppers.
4. Squeeze 1 tablespoon of fresh lemon juice over the lotus root slices, toss to coat evenly, cover with plastic wrap, and refrigerate for at least half an hour before serving.