Ingredients
500 g (about 1 lb) watermelon, 50 g (about 1/4 cup) dried lotus seeds.
Seasonings
3 tablespoons cornstarch, rock sugar to taste.
Steps
1. Soak the lotus seeds in cold water until they swell and soften, then remove the bitter cores, rinse, and drain well; peel and seed the watermelon, then cut into small cubes.
2. Mix cornstarch with some water to create a slurry.
3. Add an appropriate amount of water to a pot, first add the lotus seeds and bring to a boil over high heat, then reduce to low heat and cook for about 15 minutes. Next, add the cornstarch slurry to create a thin consistency, then add rock sugar and cook until dissolved. Pour into a large bowl, refrigerate, then add the diced watermelon, stir well, and serve.