Sweet and sour lotus root

1

Wash and peel the lotus root, and cut off both ends to expose the lotus root eyes. Put it in a boiling pot and blanch it for three minutes. If you like soft food, you can extend it to twenty minutes. Then remove and quickly soak in cold water for two minutes.

2

Cut the hawthorn cake into slices with a dining knife or other tool and press it into the hole of the lotus root until the hawthorn cake is extruded from the other end of the lotus root.

3

Osmanthus osmanthus add honey and mix well.

4

Cut the stuffed lotus root into one-millimeter-thick slices with a knife and place them on a plate. Drizzle with osmanthus sugar and serve.

Put the prepared lotus root in the refrigerator for half an hour and will taste crispy.
The lotus root tastes crispy for about three minutes when blanching; after twenty minutes, the taste is soft and delicate. You can control the blanching time whatever taste you like.
Friends who like sweets can also sprinkle with a thin layer of white sugar and then pour on a proper amount of white vinegar to make a sweet and sour lotus root that is delicious, crisp and smooth.
It's the European Cup football match now, and it's really pleasant to watch and eat in the middle of the night. Come and try it! This is also a good dish for wine!