Lemon Rouge Lotus Root

Overview

In summer, the sour and refreshing crispy, sweet and not greasy taste of cold lotus root slices can bring a touch of coolness and comfort to the tip of the tongue. After a little dyeing process, the lotus roots can be put into beautiful clothes, and life seems to be romantic. No matter how hot the weather is, with beauty, it seems to be a little less irritable!

Tags

• cold dishes
• home cooking
• late night snack
• summer recipes
• lunch
• dinner
• students
• honey
• lotus root
• red amaranth
• sweet orange
• white vinegar
• salt

Ingredients

Steps

1. 1 Prepare a handful of red amaranth and a section of white lotus root

   

2. 2 Wash the red amaranth, blanch it in a pot of boiling water, take it out and let it cool

   

3. 3 Peel off the skin of lotus root

   

4. 4 Cut the lotus roots into evenly thin slices, be careful not to cut them too thickly, and wash them with clean water to remove the starch contained in the lotus roots

   

5. 5 Squeeze out the red juice from red amaranth and set aside

   

6. 6 Boil water in a pot, blanch the lotus root slices for 2 minutes

   

7. 7 Take it out and run it through cold water

   

8. 8 Soak the lotus root slices in amaranth, add some white vinegar and salt to make the lotus root crispy

   

9. 9 Soak for a few minutes and then turn over so that each piece is evenly colored

   

10. 10 Scoop a spoonful of honey and add a spoonful of boiled water. If you have sweet orange or lemon juice, squeeze some and mix it into honey water. The taste will be more beautiful. If you don’t have sweet orange or lemon, you don’t need to put it in.

    

11. 11 Take the soaked lotus root slices out and put them on a plate, pour the honey water on the lotus root slices

    

12. 12 You can enjoy the stunning and delicious rouge lotus root!

    

13. 13 Finished product pictures