Sweet and sour lotus root

Method

1. 01

   Step 1

   Peel the lotus root, slice it, and soak it in water for a few minutes.

   

2. 02

   Step 2

   Wash the red amaranth thoroughly. Boil water in a pot, add the amaranth and cook until tender. Remove the cooked amaranth, reserving the pinkish-red broth.

   

3. 03

   Step 3

   Add the lotus root to the broth and cook for two to three minutes.

   

4. 04

   Step 4

   Add white vinegar and rock sugar, and cook until the rock sugar dissolves. Adjust the amount of vinegar and sugar to your liking; taste and add more if needed. After cooking, let it soak for at least two hours. The longer it soaks, the more beautiful the color will be.

   

5. 05

   Step 5

   It will be even crisper and more refreshing if you refrigerate it for a few hours. The longer you refrigerate it, the darker the color will become, and it will lose its amaranth flavor.

   

6. 06

   Step 6

   Isn't it beautiful?