Blueberry lotus root slices
Overview
A good friend sent me a box of wild blueberries picked from the Greater Khingan Mountains. The locals call them urban. They have a pure taste, but are a bit sour. They are used directly to make blueberry jam. I didn’t want to throw away the filtered blueberry residue. I added some sugar and soaked the lotus root slices. I didn’t expect the color of the blueberries to be so strong. I knew I was going to make glutinous rice lotus root. The taste is very crisp, sour and sweet, the sourness is pure fruity sourness, paired with some watermelon, it is both sweet and sour, a refreshing summer side dish.
Tags
Ingredients
Steps
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Slice the leftover lotus root from making sweet and sour vegetarian ribs, blanch it in water and then rinse it in cold water
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When making blueberry jam, add appropriate amount of sugar and water to the strained blueberry residue to make juice, then add blanched lotus root slices
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Watermelon standby
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Take a section of lotus root, scoop out the watermelon pulp with a fruit scoop and put it into the lotus root. Blanch the okra and slice it for decoration. Soak the remaining part in blueberry juice. It will taste the same sweet and sour taste
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Arrange the soaked lotus root slices on a plate, sprinkle with sugar and it’s done!
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When eating, it can be mixed with okra or unpickled lotus root. It is very delicious.
