Purple cabbage, lemon, plum and lotus root slices

Overview

One day when I had insomnia, I watched a food program that introduced this dish. I tried making it today based on my memory. My dad was great!

The purple cabbage mainly determines the color of the pickled lotus root slices. If you add more, the color will be darker, if you add less, the color will be lighter. I have just enough leftover for mixing with salad.
Cut into strips and set aside, the thinner the better
Peel and slice the lotus root, the thinner the better, soak in ice water and white vinegar to prevent it from turning black.
Rub the surface of the lemon with salt to make it clean and smell good. Only 1/3 of the lemon is enough
Prepare some white vinegar for later use
Pour cold water into the pot, add shredded cabbage, and bring to a boil over high heat. It will now appear light blue.
When the pot turns dark blue, take out the purple cabbage and turn off the heat.
Add white vinegar
The dark blue color of purple cabbage immediately turns red
Add lotus root slices
Add rock sugar pillars and plum blossoms
Squeeze the lemon juice first and put it into the pot.
In order to make the sweetness more prominent, add a little salt. After cooling, put it in a refrigerator and refrigerate it for 4-5 hours before eating. Done!