Rouge lemon lotus root

Overview

The beautiful color of this nopal root comes from another vegetable, purple cabbage. It looks like a beautiful dish, but it’s actually very simple to make. It doesn’t take a long time to marinate to get a good color. Do you guys think the color is good? Because it is a Western-style recipe, lemon juice is used instead of vinegar, so it is still sour and delicious, and has a light lemony aroma

Tags

• cold dishes
• home cooking
• old man
• afternoon tea
• spring recipes
• lemon
• lotus root
• purple cabbage
• salad dressing

Ingredients

Steps

1. 1 Wash lotus root, peel and cut into thin slices

   

2. 2 After blanching in boiling water, immediately cool it with cold water. (Cold water is best boiled water that has been left to cool down).

   

3. 3 Add appropriate amount of cold boiled water to purple cabbage and put it into a food processor to make juice

   

4. 4 Then strain through a mesh sieve to extract the juice

   

5. 5 The juice you just made is very dark in color, add the juice of half a lemon

   

6. 6 After adding lemon juice, the color immediately becomes very nice

   

7. 7 Drain the blanched lotus root slices and soak them in the purple cabbage juice. It takes about half an hour to color

   

8. 8 Take out the colored lotus root slices and add an appropriate amount of kewpie sweet salad dressing

   

9. 9 Mix well

   

10. 10 Add some lemon slices when serving and enjoy.