How to eat and cook lotus flowers?

Preparation materials of fragrant fried lotus: white lotus 12 petals, two egg whites, red bean paste stuffing160g, one or two flours, osmanthus fragrans10g, and 50g of vegetable oil.

Exercise:

1. Lotus petals are washed, dried and cut into two petals. Divide the bean paste into 24 parts, put one part on each lotus flower and fold it in half.

2. Put the flour into a bowl, add the egg white and water and stir into a paste.

3. Enlarge the fire in the pan, put the oil and burn it to 50% heat, and turn it down. Hang the wrapped lotus on the batter, put it in the oil pan, fry it until it floats, and drain it.

4. Heat the oil to 60% heat with medium fire, then fry the lotus to light yellow, take it out and sprinkle with osmanthus.

Lotus porridge material: lotus 15g, rice 100g. Exercise:

1. When the lotus is in full bloom, pick its petals, dry them in the shade and cut them into pieces for later use.

2, sit in a pot and ignite, add water to the pot, add rice, and cook over high fire until the rice grains crack.

3. When the porridge is thick, add lotus flowers and cook on low heat for 1-2 minutes.