I understand you very much! Go home often! My method, 1 Peel 2 pieces of lotus root (not too thick for 2-3 mm, Master) 3. Blanch the lotus root in water and then put it in a pot (according to the thickness of the cut lotus root, it will not be brittle after a long time, or it will be taken out as soon as it is cooked. Prepare another pot of cold boiled water, and the vegetables must be thoroughly cooled after they are out of the pot. ) 4 take out the chilled lotus seeds and drain them for later use. Jiang Mo is a little bit, but it must be chopped and put on the lotus seeds. 5 pour in the right amount of rice vinegar. (Don't use red vinegar) Put a little sugar on the lotus root. According to personal taste, 6 pots of cooked oil can put crushed dried peppers and two fried peppers to give a fragrance. 6 Pour the sugar together, mix well and add a little monosodium glutamate. The sweet and sour taste is adjusted by itself, and the taste is better after pickling 15 minutes.