Sweet and sour Rouge lotus root(suan tian yan zhi ou )

Sweet and sour Rouge lotus root

Introduction:

Production steps:

Step 1: lotus root section, wash, peel.

Step 2: slice the lotus root.

Step 3: Boil the water in the pot, drop a few drops of white vinegar, then add the lotus root slices, and quickly boil the lotus root powder slices for a while. Remove and drain.

Step 4: wash the amaranth, add water into the pot, and boil the amaranth into juice.

Step 5: add 1 teaspoon white vinegar to the soup.

Step 6: mix with honey.

Step 7: soak lotus root slices.

Step 8: cover and refrigerate for about 1 hour.

Step 9: the color of the powder is sour, sweet and refreshing.

Materials required:

Lotus root: right amount

Purple amaranth: right amount

White vinegar: right amount

Honey: right amount

Note: Lingdao: 1. The color of pink is adjusted according to the amount of purple amaranth and the amount of water. 2. When blanching lotus root slices, you can drop a few drops of white wine into boiling water to prevent the lotus root from turning black. 3. Refrigerate and soak for as long as possible, so that the taste is more crisp, lotus root can fully absorb pink, more beautiful. 4. Purple cabbage can also be used to make juice. 5. The taste of lotus root is sour and sweet. Lotus root has the function of removing fire and clearing acne. It is a good product suitable for moistening the body in autumn. 6. The same method can also be used to soak other light colored food, such as white radish, wax gourd and so on..

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Suan Tian Yan Zhi Ou