Hunan Rock Sugar Lotus Seeds
A silky-smooth Zhejiang dish made by steaming lotus seeds and white fungus with rock sugar.
Ingredients
Lotus seeds (cored and washed)
200 g
White fungus (soaked and cleaned)
20 g
Rock sugar
200 g
Goji berries (rinsed in clean water)
10 g
Water (for steaming)
250 g
Water (for sugar syrup)
700 g
Instructions
1
Step 1
Core and wash the lotus seeds. Soak the white fungus until rehydrated, then clean it thoroughly. Place both together in a bowl with 250 g of water and steam until tender. Rinse the goji berries in clean water.
2
Step 2
Remove the steamed lotus seeds and white fungus, drain off the excess water, and transfer to a serving bowl. In a pot, combine the rock sugar with 700 g of water and bring to a boil. Once the sugar has fully dissolved, strain the syrup through a fine sieve to remove any impurities, then return the syrup to the pot and bring back to a boil. Add the white fungus, lotus seeds, and goji berries, and serve.
