Blueberry Crispy Lotus Root
1.
Peel the lotus root, clean it, and pat into pieces with a knife
2.
Press it in a pressure cooker for 30 minutes, take it out and let it cool, set aside
3.
Juice the lemon and mix it with blueberry jam, apple cider vinegar, sugar and salt to make a juice
4.
Pour into the lotus root, soak overnight, take out and serve