- Created by： Chen Jiamo
|preserved plum||5||sugar||300 g|
|Canned Perilla plums||1/3 bottle||Da Hongjiang vinegar||1/3 bottle|
A. Clean and peal the lotus root.
B. Blanch, drain, and dry.
C. Dissolve rock sugar in boiling water, cool, then add cooking wine, vinegar, preserved plum, and Perilla plums. Soak the lotus roots in this mixture.
D. After soaking for 1 day, remove and slice the lotus roots. The outside should be pink and the inside white.