Ingredients: lotus root 1 knot, salt, vinegar, ginger, soy sauce, oil consumption, vegetable oil, sesame oil and sugar.

Practice: wash lotus root, peel and slice, peel and cut ginger. Add vinegar, soy sauce, oyster sauce, sugar and sesame oil to the bowl and beat into juice for later use. Add water to the pot and bring to a boil. Cook the lotus root, take it out and put it in a bowl. Add Jiang Mo and salt, mix well, take out and cool for 2 minutes. Then put it on a plate and pour the right juice.

2, sweet and sour rouge lotus root

Ingredients: lotus root 200g, purple cabbage 80g, cold water 1 bowl, honey, white vinegar.

Practice: Wash the purple cabbage and cut it into small pieces. Put it in Haier blender, then pour a bowl of cold boiled water, break it and filter it, then take the juice, put a spoonful of white vinegar and turn it pink instantly. Wash lotus root with clear water and slice it. Take a container and put honey in it. Pour the purple cabbage juice into the honey and stir well. Soak lotus root slices. Cover it, put it in the refrigerator, take it out one hour later, and eat it later to reduce coolness.

3. Cold lotus root slices

Ingredients: lotus root 500g, 15g soy sauce, 6g refined salt, 2g monosodium glutamate, 3g chopped green onion, 3g shredded ginger and 3g sliced garlic.

Practice: Wash the lotus root, peel it, cut it into pieces, scald it with boiling water, control the moisture, and put it in a plate. Add chopped green onion, shredded ginger, sliced garlic, soy sauce, refined salt and monosodium glutamate into lotus root slices and mix well.