Discolored, sour and crispy lotus root

Discolored, sour and crispy lotus root

Overview

Everyone knows that men cannot live without chestnuts and women cannot live without lotus roots. You can imagine how important it is for us beauties to eat lotus root. In order to retain the nutritional value of lotus root to the maximum extent, today I use the simplest cooking method to process fresh lotus root - pickling.

Tags

Ingredients

Steps

  1. Peel the lotus root and cut into thin slices, add salt, stir well, and marinate for 20 minutes

    Discolored, sour and crispy lotus root step 1

  2. Wash the purple cabbage leaves and cut them into small dices, add an appropriate amount of mineral water or cold boiled water, put it into a blender and crush it, pour it into a gauze bag, filter and extract the juice

    Discolored, sour and crispy lotus root step 2

  3. Add white sugar and white vinegar to purple cabbage juice, stir evenly, and pour into a glass bottle

    Discolored, sour and crispy lotus root step 3

  4. Remove the juice from the lotus root, put it into a glass bottle, shake evenly, and put it in the refrigerator for 2-3 hours before eating. The longer it sits, the better it tastes. I only kept this for about 2 hours, and the color is pink. The taste is sweet and sour, very refreshing

    Discolored, sour and crispy lotus root step 4