Autumn is the season when the lotus is in the market, and the brightest is the food for the season. Lotus tastes sweet and sweet and family likes to eat. Our family eats the lotus, which is basically either sliced, fried or fried, or sliced with stew. Today we'll cut the lotus in a different way. Cuts have a little trick: cut in the direction of the hole, in the structure of the lichen. Slicing into thin, even slices, then folding, then cutting into thin silk. And remember not to cut across like a slice. If you cut through a slice and then cut the silk, it will be slag, and it will not become silk. It is easy to oxidize and turn black when it is laced, and it is necessary to soak it in the water in order to keep it white. It's very simple today, and the cut lush is soaked that it removes the powder and soaks it in the open water, so that it can keep the lush. It's easy to get a bit of asphalt out of it and mix it evenly with a well-designed juice
