First, prepare a section of lotus root. When choosing lotus roots, be sure to buy both ends intact, otherwise it will be easy to bury. The intact lotus root has no soil, is easy to clean, and tastes more crisp and tender.

Second, clean the lotus root, peel it, then cut it into thin slices and put it on a plate for later use. Because the most tender part of lotus root is the tip of lotus root, so try to choose the tip of lotus root to do it.

Third, prepare a basin, water it at 10 in the morning, drop a few drops of white vinegar, and then put the sliced lotus root into it to soak for a while. The purpose of this is to prevent the lotus root slices from oxidation and blackening.

Fourth, cut the prepared carrot into pieces. The purpose of using carrots is to decorate, and you don't need too much.

Specific practice 2:

Rinse the lotus root first, scrape off the skin of the lotus root, rinse it again, then slice it, blanch it with boiling water, take it out and shower it with red cold water, and finally drain the water for later use, shred the pepper and ginger for later use.

Second, put the lotus root slices into a pot, then add shredded pepper, shredded ginger, salt, white sugar and white vinegar, and stir well.

Third, finally, add a little sesame oil and mix well to eat.