A cool and sour summer dish -- Rouge lotus root-You Are Foodie

By Griselda
65

A cool and sour summer dish -- Rouge lotus root

Main Ingredients

Purple cabbage A moderate amount of
the lotus root A moderate amount of

Auxiliary Ingredients

salt A moderate amount of
White sugar appropriate amount
vinegar appropriate amount

The ratio of sweet and sour water can be adjusted according to your preference. You like to add more sugar to sweet water and vinegar to sour water. Purple cabbage can be eaten raw, so it doesn't need to be cooked.

Step 1 . Wash the ingredients and set aside. Only threeorfour pieces of purple cabbage are needed to peel off the leaves.

Step 2 . Peel the lotus root and cut it into thin slices. Shred the purple cabbage.

Step 3 . Lotus roots are boiled in a pot.

Step 4 . Take it out and soak it in cold boiled water or ice water.

Step 5 . Vinegar, sugar and cold boiled water are mixed in a ratio of 1:2:15 and put into a fresh-keeping box. Add an appropriate amount of salt. Put the thoroughly cooled lotus root slices and purple cabbage shreds into the refrigerator and refrigerate.

Step 6 . Refrigerate for more than 8 hours, and the color will be very beautiful. When eating, pick up the lotus root slices and put them on a plate.

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