Rouge lotus root slices

Overview

Use fresh lotus roots and seasonal amaranth to make a delicious dish. It can be used as a dessert or as a cold dish. It is ice cold, sour and sweet. The ingredients used are very simple and are available in every house. If you don't learn this, you will be at a big loss.

Tags

• cold dishes
• home cooking
• lunch
• dinner
• amaranth
• lotus root
• white sugar
• white vinegar

Ingredients

Steps

1. 1 Peel lotus root and slice into slices.

   

2. 2 Pour in boiling water and blanch for about a minute. Don't blanch it too long or it will taste sour. Then remove and rinse with cold water.

   

3. 3 Wash the amaranth. If you want the pickled lotus root slices to be darker in color.

   

4. 4 Change to a pot of clean hot water and cook for 3 to 5 minutes.

   

5. 5 Remove the leaves and keep the rose-red soup until it cools down

   

6. 6 Put the lotus root slices into the cold soup, add white vinegar and sugar. There should be more sugar. Don't be reluctant to put it in. You can taste the sweetness and sourness yourself. If it is not enough, add more. Do not use other vinegars to replace the white vinegar.

   

7. 7 Put it in the refrigerator to refrigerate overnight, then take it out and eat it the next day. If you make it during the day, soak it for at least two hours to get a good color. The longer the time, the darker the color. There is no amaranth flavor in the taste, only the color.

   

8. 8 Finished product

   

9. 9 Finished product

   

10. 10 Finished product