Rouge Lotus Root - Beautiful Shining Eyes

1. Ingredients: 1 lotus root, 50 tablespoons of white vinegar, 50g of white sugar, and 500g of amaranth.

2. Wash amaranth thoroughly.

3. Cut amaranth into small pieces

4. Add about 1000 milliliters of water to the soup pot, add chopped amaranth, and add a spoonful (10 milliliters) of rice vinegar. The function of vinegar is to prevent amaranth juice from oxidizing and maintain a bright color, and to work with sugar to create a refreshing sweet and sour taste.

5. Stir until boiling, filter the amaranth juice through a filter.

6. Add 40 milliliters of white rice vinegar to the filtered amaranth juice.

7. Add 50 grams of white sugar and stir well. Adjust the amount of sugar and vinegar according to your taste.

8. Put the amaranth juice in cold water to cool it thoroughly, and the sweet and sour amaranth juice is ready.

9. Wash the lotus root, peel off the thin skin, cut it into 3 sections, use a knife to carve lace along the edge of the lotus root hole on the periphery of the lotus root, and then cut it into thin slices

10. Rinse the cut lotus root slices with clean water several times and filter out the starch.

11. Add water to the soup pot, and after the water boils, add lotus root slices and water for 3 minutes. Do not make the water too large and affect the taste.

12. The good lotus root slices are too cold and the water is cool.

13. Put the lotus root slices into a fresh-keeping box and add cool sweet and sour amaranth juice.

14. Cover with a sealed lid and refrigerate for at least 2 hours in the refrigerator.

15. Marinated rouge lotus root.

16. The finished product has a crisp, sour and sweet taste, and bright colors.

17. Finished products.

18. Beauty is like window flowers.

19. A tree of red flowers.