1. Material brief
2. Hawthorn washed and dried
3. Add 250ml of water to the pot, add the washed hawthorn and rock sugar, and cook on low heat for about 30 minutes; be careful not to boil it dry.
4. Pour the cooked hawthorn with juice into a bowl, add some salt
5. After mixing well, it is hawthorn sauce
6. If you don’t use it right away, you can put it in vinegar-added water first.
7. Boil the lotus root slices in the pot until 8 mature, remove and drain
8. Pour the hawthorn sauce into the drained lotus root slices and mix evenly.
Tips:The lotus root slices are cooked to 8 degrees of maturity to keep the lotus root slices crisp and refreshing.
If you like more sourness, use hawthorn. If you like more sweetness, add more sugar.
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