Cut fresh lotus root (lotus root) into slices or dices and soak them in water.

2

Cut carrots into 5 mm thick slices (note: not too thin, so as not to rot easily after boiling)

three

Chop garlic and onion.

four

Boil the cut lotus root and carrot in a pot, and take it out after boiling for five minutes (note: if the carrot is cut very thin, put the lotus root in the pot for three minutes first, and then pour in the carrot; If you like to eat soft lotus seeds, you can extend the cooking time appropriately. )

five

Take out the lotus roots and carrots, put them on a plate, and pour in chopped green onion and garlic.

six

Heat the pan, pour in the appropriate amount of salad oil (olive oil is better), pour the oil into a bowl after heating, and add the appropriate amount of salt, soy sauce, sugar, vinegar, oil pepper and so on. Stir well before eating.