Rouge Lotus Root Slices

Rouge Lotus Root Slices

by Qiuyue0815

4.7 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

The pink wax gourd strips I made before are purple cabbage meets white vinegar, which is gorgeous and magical. Today, I changed the sauce to amaranth, and compare it to see the difference in color (comparison pictures will be uploaded in the works during the same period). In order not to be the same, I made a lotus root slices with amaranth juice. Put honey in the finished product or eat it as usual cold lotus root slices. Amaranth can be mixed or fried or made into soup; amaranth juice can be drunk directly or used to mix noodles or make noodles.

There are three primary colors in the natural world, which is not obvious. Pink, rose pink and other pinks consider themselves red + white, sigh:
"Pink"
Xu, the beauty is dressed in red;
Xu, the beauty is dressed in a white yarn;
Looking at each other in the distance, the beauty is just like a peach blossom with a touch of red (Qiuyue improvised original clumsy sentence, laughed"

Ingredients

Rouge Lotus Root Slices

1. Cut off both ends of the lotus root and peel off.

Rouge Lotus Root Slices recipe

2. Slice (not too thin)

Rouge Lotus Root Slices recipe

3. Boiled water

Rouge Lotus Root Slices recipe

4. Cool water

Rouge Lotus Root Slices recipe

5. Wash the amaranth.

Rouge Lotus Root Slices recipe

6. Put the hot water pot

Rouge Lotus Root Slices recipe

7. boiled

Rouge Lotus Root Slices recipe

8. Pour out the pink juice and let it cool.

Rouge Lotus Root Slices recipe

9. Dip the lotus root slices in amaranth water and put it in the refrigerator.

Rouge Lotus Root Slices recipe

10. Loading

Rouge Lotus Root Slices recipe

Tips:

Slice the lotus root, not too thin.

Comments

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