Mixed Lotus
1.
Peel the lotus vegetable, slice it, wash the starch, carve the carrot into slices, blanch it in boiling water and put it in cold water
2.
Mince ginger, add chili rings, salt, sugar and pour oil, while the oil is hot, add white vinegar and chicken essence
3.
Stir the seasoning well and stumble onto the drained lotus vegetable. Carrots can be placed on the side for decoration
