Winter Health-Preserving Refreshing Dish --- Spicy and Sour Blush Lotus Root Slices

Prepare the raw materials.

Use a blender to juice the purple cabbage. Add an appropriate amount of water while juicing, otherwise it’s hard to blend finely. Strain the juice and set it aside. Don’t throw away the leftover pulp; it can be used to make beautiful steamed buns.

Pour the filtered juice into the pickling brine, and cut the chili peppers into small sections to increase the spiciness.

Peel the lotus root and cut it into thin slices.

Bring water to a boil in a pot, add a little white vinegar and salt, and blanch the lotus root.

Rinse the blanched lotus root slices with cold water.

Put the lotus root slices into the prepared brine and soak for three to four hours.

The sour, spicy, and crisp rouge lotus root slices are ready.

Finished product

Finished product