Main Ingredients:
Fruit Jelly: appropriate amount; Lotus Root: appropriate amount; Winter Melon: appropriate amount; Water: appropriate amount.
Taste: Sweet and Sour; Technique: Pickling; Time: One day; Difficulty: Easy.
Detailed Cooking Steps for Fruit Jelly Lotus Root & Fruit Jelly Winter Melon
Wash and peel the lotus root.
Cut into round slices and rinse with water.
Blanch the lotus root slices in boiling water with a little salt, remove when partially cooked, rinse with cold water, and drain.
In a clean container, add an appropriate amount of fruit jelly and warm water, mix well. (The higher the concentration of fruit jelly, the more beautiful the color of the lotus root when soaked.)
Pour the blanched lotus root into the prepared fruit jelly water, stir gently to ensure the lotus root is submerged in the fruit jelly water.
Cover and refrigerate in the refrigerator, it will be ready in about 1 day.
Peel and remove the seeds of the winter melon, then slice.
Use a mold to press the winter melon into various shapes or cut into strips.
Blanch the winter melon pieces in boiling water with a little salt, remove when partially cooked, rinse with cold water, and drain.
In a clean container, add an appropriate amount of fruit jelly and warm water, mix well. (The higher the concentration of fruit jelly, the more beautiful the color of the winter melon when soaked.)
Place the blanched winter melon pieces into the prepared fruit jelly water, ensuring the winter melon is submerged in the fruit jelly water.
Cover and refrigerate in the refrigerator, it will be ready in about 1 day.
