Ingredients: 65438 knots of lotus root, 2 cherry tomatoes, cucumber 1/2, 2 tablespoons of rice vinegar, Chili oil 1 tablespoon, pepper oil 1 tablespoon, salt 1/2 tablespoons, sugar 1/3 tablespoons.

1. Slice fresh lotus root and cucumber for later use.

2. Put the lotus root slices into the pot and cook for about 2 minutes. Remove the cold water for later use.

3. Take a bowl and pour all the accessories into the sauce.

4. Mix cucumber and sauce, let stand for about 10 minute, and season.