1. Cut the lotus root tip into thin slices, soak in clean water for a while to remove part of the starch.
2. Purple carrot cut flowers.
3. Appropriate amount of shredded ginger and spring onion, millet pepper, pepper, white vinegar, chicken essence.
4. Thirty to forty seconds in boiling water.
5. Scoop into the basin, scoop in two spoonfuls of water, quickly shake well. Let cool and pour a little sesame oil on a serving plate.
6. Finished product.
7. Finished product.
Tips:If there is no purple radish, carrots can be used instead. Try to choose lotus roots, which are crispy.
