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Lotus Pond Shuangbao (lotus Roots)
by Scarlett WH
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Peel the lotus seed rice out of the lotus, cut the lotus root into cubes, and prepare a few goji berries;
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2. Soak the wolfberry in cold water;
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3. Put lotus root in salt water and blanch;
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4. Put the lotus seed rice after the water is boiled;
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5. Take them out of cold water together;
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6. Heat up the pot, pour in an appropriate amount of oil, and stir-fry the blanched lotus seed rice and lotus root together;
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7. Pour the prepared seasoning sauce: salt, sugar and white vinegar, and stir-fry evenly.
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8. Take out the pot and put on a plate, sprinkle the soaked goji berries on top for garnish.
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Tips:1. The lotus seed rice uses tender lotus seeds peeled from fresh lotus plants. If possible, they must be peeled and used now. If the peeling time is too long, it will turn black and become old;
2. Blanch the lotus root in the water in advance to make it consistent with the maturity of the lotus seed rice, add the lotus seed rice when it is almost blanched (the lotus seed rice is not blanched), and take out the cold water together;
3. Prepare the seasoning sauce, which is the sweet and sour sauce we often use, and add a little salt. The taste can be according to your favorite, just add it when you stir-fry.
