Rouge lotus root(yan zhi ou )

Rouge lotus root

Introduction:

"It tastes sour, sweet and crisp, which is very suitable for a small dish in summer."

Production steps:

Step 1: clean the lotus root before slicing

Step 2: Boil the water in the pot, blanch the lotus root slices for 1 minute, remove the supercooled water and rinse for 1 minute, then drain the water

Step 3: cut the purple cabbage in half and wash it

Step 4: cut the purple cabbage into small pieces

Step 5: put the purple cabbage into the cooking machine and press it into juice

Step 6: add white vinegar, Hengshun brand white vinegar taste very good

Step 7: slowly see the color change from purple to pink

Step 8: color changing

Step 9: add appropriate amount of white vinegar, sugar, salt and cold water to make the soup

Step 10: put the lotus root slices into the container, pour in the soup, seal it and put it in the refrigerator overnight.

Step 11: taste sweet and sour crisp, very suitable for a small dish in summer~

Materials required:

Tender lotus root: a festival

Purple cabbage: half

Cold boiled water: appropriate amount

White vinegar: right amount

Sugar: right amount

Salt: right amount

Note: if there is no cooking machine at home, purple cabbage can be salted with appropriate amount of salt. After a while, the juice will come out. Just squeeze out the juice.

Production difficulty: ordinary

Process: salting

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Yan Zhi Ou