Candied Lotus Root

 Materials

Ingredients:

 Fresh lotus root

 Rock sugar

 Water

 White vinegar (optional)

 Food coloring (optional)

Equipment:

 Large pot

 Knife

 Colander

 Bowl

 Chopsticks or tongs

 Parchment paper

 Preparation Steps

1. Lotus Root Preparation:

 Choose fresh lotus root with a creamy white color and no visible holes.

 Peel the outer skin and the inner fibrous layer of the lotus root.

 Wash the lotus root thoroughly under running water.

 Cut the lotus root into desired shapes, such as slices, sticks, or cubes.

2. Blanching:

 Bring a pot of salted water to a boil.

 Add the lotus root pieces to the boiling water and blanch for 2-3 minutes.

 Drain the lotus root in a colander and rinse with cold water to stop the cooking process.

3. Soaking (Optional):

 To remove the earthy taste of lotus root, soak it in a bowl of water with a splash of white vinegar for 30 minutes.

 Drain the lotus root thoroughly.

4. Syrup Preparation:

 In a large pot, combine rock sugar and water in a desired ratio (e.g., 1:1).

 Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.

 Continue boiling until the syrup reaches the desired consistency. You can test the syrup by dropping a small amount into cold water. If it forms a soft ball, it’s ready.

5. Candying:

 Add the blanched lotus root pieces to the syrup.

 Simmer the lotus root in the syrup over low heat for a prolonged period, typically 2-3 hours or until the lotus root becomes tender and translucent. The exact time may vary depending on the thickness of the lotus root pieces.

 Stir occasionally to prevent the lotus root from sticking to the bottom of the pot.

 If desired, add food coloring to the syrup for a colorful presentation.

6. Drying:

 Remove the lotus root pieces from the syrup using chopsticks or tongs.

 Allow the excess syrup to drip off.

 Place the lotus root pieces on a rack or baking sheet lined with parchment paper.

 Dry the lotus root in a warm, dry place for several hours or overnight until the surface becomes crispy.

7. Storage:

 Store the candied lotus root in an airtight container at room temperature.

 Tips

 For a richer flavor, use a combination of rock sugar and honey in the syrup.

 To prevent the lotus root from becoming overly sweet, adjust the sugar-to-water ratio according to your preference.

 Experiment with different flavors by adding extracts like vanilla or rose water to the syrup.

 Candied lotus root can be enjoyed as a snack, dessert, or used as a topping for ice cream or yogurt.

By following these steps and experimenting with different flavors, you can create delicious and visually appealing candied lotus root.