Sugar-Dressed Lotus Root Slices
Sweet, crisp, and tender cold lotus root salad, perfect for summer.
Ingredients
Fresh tender lotus root
200g
Sugar
50g
Candied green and red peel strips
0.5g each
Instructions
1
Step 1
Wash the lotus root, peel it, and use a slanting knife to cut it into comb-back-shaped slices (if the lotus root is thick, split it in half first, then cut into half-moon slices). Blanch in a pot of boiling water until just cooked through, then remove. Be careful not to overcook.
2
Step 2
Place the blanched lotus root in a bowl of cold water to cool, then remove and arrange on a plate. Sprinkle with sugar and the candied green and red peel strips. Serve.
