Rouge lemon lotus root(yan zhi ning meng ou )

Rouge lemon lotus root

Introduction:

"The beautiful color of this Rouge lotus comes from another vegetable, purple cabbage. Looking at the beautiful dishes, it's actually very simple to make. It doesn't take a long time to marinate them. Do you think the color is good? Because it's western style, instead of vinegar, it's used for lemon juice, which is still sour and delicious, and has a light lemon aroma

Production steps:

Step 1: wash lotus root, peel and slice

Step 2: blanch with boiling water and cool with cold water immediately after blanching. Cold water is best boiled water.

Step 3: purple cabbage with appropriate amount of cold water into the cooking machine into juice

Step 4: filter the juice with a screen

Step 5: just beat out the juice color is very dark, add half a lemon juice

Step 6: after adding lemon juice, the color immediately becomes very beautiful

Step 7: soak the boiled lotus root slices in the juice of purple cabbage after filtering. It will take about half an hour to paint

Step 8: take out the colored lotus root slices and add a proper amount of chubby sweet salad dressing

Step 9: mix well

Step 10: add some lemon slices to the plate and enjoy.

Materials required:

Lotus root: 2 knots

Purple cabbage: 150g

Lemon: half

Salad dressing: right amount

Note: add lemon slice can be decorated, but also use its sour. Without vinegar, the lotus root is still sour.

Production difficulty: simple

Process: salting

Production time: three quarters of an hour

Taste: Fruity

Chinese PinYin : Yan Zhi Ning Meng Ou