1. Three pieces of tender lotus root scraped off the skin and washed
2. Cut into thin slices
3. Boil in a hot water pot for one minute, then remove it into cold water and let it cool
4. One purple cabbage, washed, half practical
5. Cut the purple cabbage into large pieces
6. Put it into a broken-wall cooking cup, add appropriate amount of water, and make a kale paste
7. Strain the kale paste, take only the kale juice, put it in a small saucepan, add a few drops of white vinegar, boil, let cool
8. Add appropriate amount of sugar to the chilled cabbage juice, stir to melt, put the lotus root slices in the cabbage juice, cover with plastic wrap, and refrigerate overnight.
9. Refreshing and crispy
10. Slightly sweet and sour, very appetizing
Tips:1. After the lotus root slices are cut, either immediately blanch them in hot water or soak them in cold water to prevent oxidation and blackening;
2. White vinegar does not have to be too much, just a few drops can change the color of the cabbage juice;
3. Let the cabbage juice boil and let it cool for use, which can be disinfected and more hygienic;
4. White sugar is adjusted according to taste.
