Making method of lotus root tender rhizomes with pickled peppers

The invention provides a making method and a compounding ratio of lotus root tender rhizomes with pickled peppers. The making method comprises the following steps of S1, preparing materials; S2, preparing auxiliary materials; S3, enabling the lotus root tender rhizomes to be tasty, and performing storing; and S4, performing packing. In order to guarantee the effect of the lotus root tender rhizomes with pickled peppers disclosed by the invention, the production place of the lotus root tender rhizomes is Dongting Lake, the variety of the lotus root tender rhizomes is Honghu No.5, and capsicum frutescens used in the making method is local peppers. The lotus root tender rhizomes with pickled peppers produced by the making method disclosed by the invention can be directly eaten in a raw manner, and are crisp and refreshing with little clean and sweet taste; when lotus root tender rhizomes are eaten in a raw manner, the efficacy of clearing heat, nourishing the lung, cooling blood, expelling blood stasis, stopping