Sweet and sour lotus root rouge

Recipe Recommendations

• purple cabbage 30 grams
• white vinegar 1 scoop
• honey appropriate amount

• sweet and sour
• quick-boiled
• an hour
• simple

Steps for Sweet and sour lotus root rouge

1

Wash the purple cabbage, tear it into slices, and place it in the pan and cook for a few minutes.

2

Filter to obtain juice.

3

Pour 1 spoonful of white vinegar into purple cabbage juice, and the color will instantly turn pink; the color depends on the amount of vinegar.

4

Wash and peel lotus root, cut into thin slices, and rinse with water.

5

Pour lotus root slices into boiling water (add a few drops of white vinegar) and cook quickly for a while, then remove them, rinse and drain. Adding vinegar makes the lotus root not change color, and makes the lotus root more crispy.

6

Pour honey into the purple cabbage juice and stir well; soak the lotus root slices for as long as possible, so that the taste is more crisp and refreshing, and the lotus root can fully absorb the pink color, making it more beautiful and ready to eat.

Recipe Categories

• appetizer recipes
• home cooking
• Autumn recipes