Rouge lotus root

Overview

How to cook Rouge lotus root at home

Wash the lotus root, peel and cut into thin slices.
Wash a handful of amaranth and simmer for a while in boiling water. Remove the amaranth and reserve the juice for later use.
Put the cut lotus root slices into the amaranth juice, add an appropriate amount of honey, and refrigerate for more than two hours.
After taking it out of the refrigerator, use a V-shaped knife or other tool to cut out a V-shape around the lotus roots. Then use special kitchen scissors to trim the edges of each lotus root to make it look like petals.
These are lotus root slices that have been soaked overnight and trimmed.
Plate and serve.