Ingredients: lotus root 1 knot, half lemon, 2 millet peppers, half onion, 2 tablespoons white sugar, 2 tablespoons balsamic vinegar, and half teaspoon edible salt.

Cooking process:

1. Wash the surface of lemon with coarse salt, then wash it with clear water, and then take out half a lemon and cut it into small pieces for later use; 2 millet peppers are washed, pedicled and cut into pepper rings for later use; After peeling the onion, remove both ends and shred for later use.

2. Peel and wash the lotus root, cut off both ends, peel off the skin with a paring knife, and cut into thin slices with a kitchen knife.

3. Soak the sliced lotus root in clean water prepared in advance for half an hour. In the meantime, change the water once or twice to clean the sludge or sediment in the lotus root slices.

4. Prepare a soup pot, add cold water to the pot, boil water over high fire, and then pour the cleaned lotus root slices into hot water. After the fire is boiled again, you can take out the lotus root slices.

5. Soak the blanched lotus root in cold water prepared in advance. When the temperature drops, soak it in cold water again, and then take it out and drain it for later use.

6. Put the dried lotus root slices into a large bowl, and then put the sliced lemon, shredded onion and millet pepper into it. Don't stir in a hurry, add the seasoning and then stir.

7. First, pour a proper amount of balsamic vinegar on the lotus root slices.

8. Then pour the edible salt and sugar together.

9. If you like pickled peppers, you can chop them up and put them in a bowl, and stir them evenly with clean chopsticks. Then seal the bowl with plastic wrap and put it in the refrigerator for the night.

In this way, the hot and sour and delicious cold crispy lotus root is ready. After a night of pickling, lotus root is delicious, cold and crisp, and super delicious.