Osmanthus and lotus salad, a delicate Chinese dessert, blends floral sweetness with the crunch of lotus root. Here’s a simple guide to crafting this refreshing treat.
Ingredients: Fresh lotus root (300g), osmanthus syrup (3 tbsp), rock sugar (50g), white vinegar (1 tbsp), edible red pigment (a pinch, optional for color).
Steps:
1. Prepare the lotus root: Peel and thinly slice the lotus root into rounds. Soak in water with a splash of white vinegar to prevent browning.
2. Blanch the lotus: Bring water to a boil, add lotus slices, and blanch for 1–2 minutes until slightly tender. Immediately transfer to ice water to retain crispness.
3. Make the syrup: Dissolve rock sugar in 100ml water over low heat. Stir in osmanthus syrup and a pinch of red pigment (for a vibrant "胭脂" hue). Cool completely.
4. Marinate: Combine blanched lotus slices with the cooled syrup in a jar. Seal and refrigerate for at least 4 hours (or overnight for deeper flavor).
5. Serve: Arrange lotus slices on a plate, drizzle with extra syrup, and garnish with fresh osmanthus flowers if available.
Tips: For a richer color, use natural beetroot juice instead of artificial dye. The salad tastes best chilled and offers a perfect balance of sweet, tangy, and floral notes, ideal as a light dessert or afternoon snack. Enjoy this elegant, easy-to-make delicacy that celebrates autumn’s flavors!
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