1. Slice lotus root and carrot and put them in a pot.

2. Pickling is always twice. Put a little salt first, then vinegar. Do not use too much. Basically, every piece of ingredients can be covered. About half an hour to an hour. During this period, I can prepare other cuisines, for example, I cut a shredded string beans, marinated beef and prepared loofah to prepare for tomorrow's lunch. Well, digress …

3. Many people use white vinegar to make cold dishes look better. My grandmother has always been pickled with vinegar of the usual color, and personally feels that the taste is purer. This vinegar is recommended to everyone, and my friends in Shanxi bring it to me every year. The choice of local people is correct.

4. After the first pickling, pour out the water from the pickled lotus root slices and carrots and rinse with cold water. Be sure to remember this step! Be sure to cross the water, it's cold! Otherwise, too much salt residue will not taste good. After washing, the code is in the fresh-keeping box.

5. Start making juice, take the pot and pour vinegar into it. How much? You see, it's good that the fresh-keeping box can drown the ingredients when it is finally poured in. I add rock sugar and sugar to it. As for how much sugar to put, it depends on everyone's taste. Don't pour too much at once. Add it slowly, taste it while adding it, and then adjust it to your favorite taste. Let the soaked juice cool after saccharification, and be sure to cool it!

6. Cool the soaked juice and pour it evenly into the box. I also added some pepper and ginger slices to it. Ginger slices remove the smell of carrots, and peppers are purely in line with the tastes of southerners.

7. After soaking, seal it! Seal! Seal! Refrigerate in the refrigerator