1, 50g of lotus root, green pepper 1, 2 tbsp of soy sauce, pepper oil 1 tbsp, vinegar 1 tbsp, garlic 1, and onion 1. Blanch lotus root with cold water for half an hour, shred green pepper, shred garlic, onion and pepper, soak lotus root until soft, add shredded green pepper, garlic, onion and soy sauce pepper oil, and mix well.

2. 2 parsley, 3 tablespoons soy sauce, 1 tablespoon balsamic vinegar, half cucumber, lotus root, sesame sauce, 2 cloves of garlic, 2 tablespoons of Chili noodles and hot oil. Cook lotus root in hot water, squeeze out water and pour it into a basin, shred cucumber, coriander and garlic, pour hot oil into Chili noodles, and pour Chili oil, coriander, minced garlic, sesame sauce and shredded cucumber into lotus root and stir well.

3. Dried lotus root 100g, one cucumber, two cloves of garlic, 20g of sesame sauce, proper amount of soy sauce, proper amount of aged vinegar, and proper amount of salt, chicken essence, Chili oil and sesame oil. Soak the lotus root in clear water for one hour. When soaking, it is best to press it with a dish or plate to make the lotus root absorb water completely. Use cold water when soaking lotus roots, so that the lotus roots will be stronger. The soaked lotus root is probably fat and elastic, and then it is controlled to dry for later use. Next, rub the cucumber into filaments with a wire cleaner, chop the garlic into minced garlic, add a small amount of water to make garlic water for later use, and dilute sesame paste with appropriate amount of water and stir evenly for later use. Put the dried lotus root into a pot, add diluted sesame paste, garlic water, Chili oil, soy sauce, aged vinegar, salt, chicken essence and sesame oil, and then add shredded cucumber and mix well.