Peel and slice the lotus root and blanch it in a pot for 3 seconds. Cook the amaranth leaves in the pot until they change color. Then take out the amaranth leaves, put the lotus root slices in, soak them until the lotus root slices change color. After the lotus root slices change color, pour out the water, add light soy sauce, rice vinegar, salt and sesame oil, and stir them evenly to serve.

here are the specific methods for reference. First, prepare the materials: 3g of lotus root, 3g of amaranth, 3g of light soy sauce, 5g of rice vinegar, 3g of salt and 2g of sesame oil.

1. Wash the amaranth, and then take off the leaves for later use (only leave the leaves), as shown in the figure.

2. Wash the lotus root, peel it and slice it, then put it in a pot and blanch it for 3 seconds, as shown in the figure.

3. Put the amaranth leaves in the pot, cook them with strong fire until they change color, and then take them out, as shown in the figure.

4. Pour the water into the container, and then put the blanched lotus root slices into it, as shown in the figure.

5. soak the lotus root slices until they change color, as shown in the figure.

6. After the lotus root slices become discolored, pour out the water, then release the soy sauce, rice vinegar, salt and sesame oil and stir well.

7. finish.