Main ingredients:
Fresh lotus root: 300g; Purple cabbage: 50g.
Auxiliary materials:
Fruit jelly: appropriate amount; Osmanthus sauce: appropriate amount; White vinegar: appropriate amount; White sugar: appropriate amount.
Taste: Sweet; Cooking method: Other; Time: Ten minutes; Difficulty: Simple.
Detailed Steps for Cooking Lotus Root Chips with Osmanthus and Fruit Jelly
Prepare ingredients: fresh lotus root, purple cabbage, fruit jelly, osmanthus sauce, white sugar, and white vinegar (forgot to take a picture of the last two together).
Wash and peel the lotus root.
Cut into even slices.
Blanch the sliced lotus root in boiling water.
Rinse with cold water.
Drain the water.
Cut the purple cabbage into thin strips.
Juice the lotus root and purple cabbage together in a juicer.
Add white vinegar to the juice to create a beautiful color.
Add white sugar to create a sweet and sour taste.
Soak half of the blanched lotus root slices in the juice mixture.
Pour fruit jelly into the other half of the lotus root slices.
Add an appropriate amount of water to soak.
Refrigerate for 2 hours until the flavors are absorbed, then arrange on a plate.
Drizzle with osmanthus sauce.
Delicious and tasty Lotus Root Chips with Osmanthus and Fruit Jelly are ready to serve.
