Ingredients
200 g cooked lotus seeds.
Seasonings
300 g (about 1 1/2 cups) rock sugar (or white sugar).
Instructions
1. First, blanch the lotus seeds in boiling water, then drain.
2. Place a clean wok (preferably copper or stainless steel), add water, sugar, and lotus seeds. Once it comes to a boil, skim off any foam. When the lotus seeds float to the surface, pour everything into a large bowl and it's ready. Note during cooking: if the lotus seeds float, the sugar amount is correct; if they don't float, the sugar concentration is too low, so add more sugar accordingly. Use whether the lotus seeds float as the standard for adjusting sugar. This dessert features pristine white lotus seeds, crystal-clear syrup, and a delightfully sweet and pleasant taste.