1. Material preparation: peel the lotus root for later use, slice the lotus root, and slice it as thinly as possible
2. Boil the lotus root slices in the water for a while until cooked, not too long, 1-2 minutes, drain the water after the pan is out, and put it in ice water
3. Cut the purple cabbage into small pieces, add appropriate amount of water to boil the juice
4. Drain the juice, add salt, sugar, plum, white vinegar, and lemon while squeezing out the juice, and add it together to make a sauce
5. After the sauce has cooled, put the lotus root slices into soaking, put it in the refrigerator to soak for more than 5 hours, and then take it out for consumption
