Ingredients
500 g fresh lotus root (about 1 lb), 125 g fresh walnut kernels, 125 g fresh lotus seeds, 15 g hawthorn cake diced
Seasonings
White granulated sugar 175 g (about 1 1/4 cups), dried lamp grass and cold water as needed.
Instructions
1. Wash the lotus root, peel it, trim off the ends, and cut into 1.5 cm (about 1/2 inch) cubes; peel the lotus seeds and remove the bitter core.
2. Remove the outer skin and hard shell from the fresh walnuts, then peel off the inner membrane and skin, rinse each part clean, and drain well; when shelling the walnuts, place some rush pith in a bowl of cold water and add the walnut kernels to keep them from discoloring.
3. Place the diced lotus root on a plate first, then layer the lotus seeds and walnut halves on top. Mix white sugar with cold boiled water to form a thick syrup, pour it over the three fresh ingredients, and sprinkle with diced hawthorn cake. This dish is crisp, tender, and refreshing—a seasonal delicacy.