Candied Lotus Seeds

Candied Lotus Seeds

　　Main ingredient: 200g soaked lotus seeds

　　 Side ingredients: red and green cherries, flour, and dry starch as needed

　　 Seasonings and marinades: 50g cooking oil, 50g white sugar

　　 Preparation steps:

　　 1. Wash and dice the red and green cherries. Rinse the soaked lotus seeds and coat them with flour and dry starch.

　　 2. Heat the wok with oil to 50–60% heat, deep-fry the lotus seeds until golden brown, then remove and drain the oil.

　　 3. Add white sugar to the pan, pour in warm water, bring to a boil, and simmer until light yellow. Add the lotus seeds, toss a few times to evenly coat them in the syrup, and place them on a plate coated with cooked oil. Serve with a bowl of cold boiled water on the side for dipping.

　　 Features: Crispy and sweet.