Color-changing Sour and Crisp Lotus Root

Name: Color-changing Sour and Crisp Lotus Root
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: one period Fresh lotus root; 5 leaves Purple cabbage; 1 tsp salt; 2 tablespoons Sugar; 3 tablespoons White vinegar

by Mimini

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Everyone knows that men do not leave chestnuts, and women do not leave lotus roots. It is conceivable how important it is to eat lotus root to our beauty. In order to preserve the nutritional value of lotus root to the utmost extent, today I use the simplest cooking method to process fresh lotus root-pickling. "

Ingredients

one period Fresh Lotus Root
5 leaves Purple Cabbage
1 tsp Salt
2 tablespoons Sugar
3 tablespoons White Vinegar

Color-changing Sour and Crisp Lotus Root

1. Peel the lotus root and cut into thin slices, add salt and mix well, marinate for 20 minutes

Color-changing Sour and Crisp Lotus Root recipe

2. Wash the purple cabbage leaves and cut into small cubes, add appropriate amount of mineral water or cool boiled water, put them in a blender, break them, pour them into a sandbag, filter to get the juice

3. Add white sugar and white vinegar to the purple cabbage juice, stir evenly, and pour into a glass bottle

4. Remove the juice from the lotus root, put it in a glass bottle, shake it evenly, put it in the refrigerator for 2-3 hours, and then eat it. It tastes better if it is left longer. I only put this for about 2 hours, the color is pink, the taste is sweet and sour, very refreshing

Tips:
When you choose lotus root, you must buy the kind of lotus root that is a little beige. Don't be greedy for the beautiful lotus root that looks clean and white. It's all soaked in syrup. There is also a closed lotus root joint, which is relatively clean, easy to handle, and has no sludge.