Osmanthus Rouge Lotus Root

Osmanthus Rouge Lotus Root

1. Put flower nectar and a small amount of sugar in an airtight bowl;

2. Brew well with boiling water for later use;

3. Cut the lotus root into slices, blanch it in a pot, and add an appropriate amount of salt;

4. After the lotus root pieces are raw, remove them and put them in the brewed fruit tea;

5. After it is completely cool (if you like the sour taste, you can add some white vinegar), put it in the refrigerator with a sealed lid for more than three hours;

6. Take it out and place it again,

7. Scoop out a few grains of flower nectar and sweet-scented osmanthus and sprinkle on the surface of lotus root slices

8. In this way, the beautiful, cool and appetizing "Osmanthus Rouge Lotus Root" is completed. Isn't it simple?

Tips:

This appetizer is very simple to make. Just pay attention: add some salt when blanching the lotus root slices, so that it has a bit of bottom flavor; the lotus root slices have just been broken, that is, they can be removed after cooking for one or two minutes. In this way, the crispy taste is maintained; after the flower nectar is brewed, it has acidity itself, and then you can add an appropriate amount of white vinegar according to your own taste. If you want the lotus root slices to show a beautiful rouge color and a good taste, soak them all night.