To pickle lotus roots, select large lotus roots with thick and long joints, wash and peel them, cut them into discs about 1 cm thick, blanch them in boiling water, take them out before the lotus roots are soft, and cool them in cold water , drain the water and marinate in a vat. Add 12 to 12.5 kilograms of salt for every 50 kilograms of lotus roots, sprinkle a layer of salt on one layer of lotus roots, and inject 15% of salt solution, turn once a day, and marinate for 15 days. (2) Salted lotus root. Salted lotus root is also called salt water lotus root. Select mature lotus roots with a thickness (transverse diameter) of more than 6 cm, rinse them clean, cut them off, and remove their joints. Plane off the skin, remove unqualified lotus root segments, and divide the lotus root segments into head, middle and tip segments. It is also divided into 2 levels of size when slicing. The graded lotus root segments or slices are soaked in salt water respectively, first immersed in salt water of 13-14 Baume degrees for 1-2 days, and then immersed in salt water of 17-18 Baume degrees for 2-3 days. According to different grades, they are packaged in plastic soft tubes, with 50% lotus root and 50% water each, and are set in cardboard boxes for external use. (3) Salted lotus root. Wash 50 kilograms of fresh lotus root, cut into long sections, dry in the sun, then put it in a vat and marinate it with 10 kilograms of salt. Add one layer of lotus root and one layer of salt, add salt, and press it with a stone. Block, turn the tank once every other day, and turn it 3 times until the water in the tank exceeds the lotus root surface, and the salty lotus root will be ready after 20 days. (4) Sweet Sauce Lotus Root Slices: Soak the pickled lotus root or salty lotus root slices in clean water for 1 to 2 days, and change the water 4 to 5 times. When changing the water, the lotus root slices should be gently scooped out and placed in a cloth bag to control the water for 5 seconds. ?6 hours, drain the water and put it into the vat for sauce staining. Use 100 kilograms of sweet noodle sauce for every 50 kilograms of lotus root slices, and turn them 4 times a day, evenly.