1. Wash the lotus root, peel and cut into thin slices.
2. Wash a handful of amaranth and put it in boiling water and cook for a while. Remove the amaranth and save the juice for later use.
3. Put the sliced lotus root slices into amaranth juice, add appropriate amount of honey, and refrigerate for more than two hours.
4. After taking it out of the refrigerator, use a V-shaped knife or other tools to cut out a V-shape around the lotus root. Then trim the edge of each lotus root with special kitchen scissors to make it more petal-like.
5. This is lotus root slices that have been soaked overnight and trimmed.
6. Serve on a plate.
