Xie Baomin rinsed the Lotus Root, then prepared a basin filled with clear water and White Vinegar.
"To make this dish, you have to keep the Lotus Root soaked in White Vinegar as much as possible," he said. "Otherwise, if it discolors, the presentation will be greatly diminished."
Lin Xu watched while busying himself with his own tasks. He made Ginger Lotus Root every day, so he was already accustomed to this procedure.
After peeling it, he immersed the Lotus Root completely in the White Vinegar water. He also made sure to rinse the holes within it to prevent discoloration from oxidation when cutting it later.
After soaking for three to four minutes, Xie Baomin took the Lotus Root out. He then evenly cut it into several sections, each about ten centimeters long.
After cutting, he soaked the Lotus Root sections once more in the White Vinegar water. Then, he took out one section, placed it on the cutting board, and started slicing.
