First, prepare a section of lotus root. When selecting lotus root, be sure to buy one with both ends undamaged, otherwise it will easily enter the soil. However, there is no soil in the complete lotus root, which is easy to clean and tastes more crisp and tender.

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

Third, prepare a basin, clean water at 10 o'clock in the morning, drop a few drops of white vinegar, and then put the cut lotus root slices 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 half carrot into pieces. The purpose of using carrots is to decorate, so you don't need too much.

Specific practice 2:

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

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

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