Osmanthus Double Flavor Lotus Root Slices

Overview

There is a poem that does not contain a word of farewell, but every sentence is full of meaning and extremely subtle. It fully expresses the feelings of longing and true love, which is touching and touching. This poem is "A Cut of Plum Blossoms: The Fragrance of Red Lotus Roots and the Remaining Jade Mat in Autumn" written by Li Qingzhao, a female poet in the Song Dynasty. The blooming and falling of flowers is a phenomenon in nature, and is also regarded as a symbol of joys and sorrows. The life, years, love, and parting expressed in this poem all reveal a helpless sigh of falling flowers. By making a double-flavored lotus root slice, can you experience the feeling of lovesickness and the sorrow of two places?

Tags

• hot dishes
• home cooking
• children
• autumn recipes
• banquet dishes
• lunch
• fresh lotus root
• guozhen
• osmanthus sauce
• white sugar
• white vinegar
• purple cabbage

Ingredients

Steps

1. 1 Prepare ingredients: fresh lotus root, purple cabbage, fruit juice, osmanthus sauce, white sugar and white vinegar. I forgot to put them together

   

2. 2 Wash and peel the lotus root

   

3. 3 Cut into even slices

   

4. 4 Blanch the cut lotus root slices in boiling water

   

5. 5 Drain it into cold water

   

6. 6 Drain the water

   

7. 7 Cut purple cabbage into shreds

   

8. 8 Add water to the juicer to extract juice

   

9. 9 Add white vinegar to the squeezed juice to create a beautiful color

   

10. 10 Add sugar to make it sweet and sour

    

11. 11 Separate half of the blanched lotus root slices and soak them

    

12. 12 Pour the fruit juice into the other half of the lotus root slices

    

13. 13 Add appropriate amount of water to soak

    

14. 14 Refrigerate for 2 hours, wait until the flavor is absorbed, take out and plate

    

15. 15 Drizzle with osmanthus sauce

    

16. 16 Delicious and delicious double-flavored lotus root slices are ready to serve