The practice of vinegar mixed with lotus root prepares ingredients: lotus root, kelp bud and carrot; Salt, soy sauce, white vinegar, fructose 1, peeled lotus root, sliced and soaked in hot water, scooped up, drained and cooled. 2. Peel the radish and cut it into small pieces. 3. Soak the kelp buds in clear water, wash them with salt water, then blanch them with hot water, then soak them in cold water, take them out and drain them, and cut them into small pieces. 4. Add seasoning to lotus root slices and carrot slices and mix well. Serve. Nutrition Tips: Lotus root contains starch, protein, asparagine, vitamin C, oxidase and high sugar content. Eating fresh lotus root raw can clear away heat and trouble, quench thirst and stop vomiting; If fresh lotus roots are squeezed into juice, the effect will be even worse. Cooked lotus root is sweet in taste and warm in nature, which can strengthen the spleen, stimulate appetite, benefit the blood and replenish the heart. Therefore, it mainly supplements the five internal organs and has the effects of promoting digestion, quenching thirst and promoting granulation. Vinegar contains amino acids, organic acids and other substances. Amino acids can promote excess fat in the body to be converted into body consumption, digest sugar and protein absorbed by the body, and make metabolism go smoothly. Proper drinking vinegar can not only lose weight, but also promote the burning of nutrients in the body, improve the utilization rate of heat energy and promote health. Lotus root mixed with vinegar can remove intestinal dirt, prevent stool from hardening and prevent constipation.