Lotus is edible. There are 1 production methods. 1 "Soft Fried Lotus" is a dish with novel ingredients and exquisite dishes. It is made of fresh lotus petals, wrapped in egg white paste, fried and sprinkled with rouge sugar. The dish is elegant in color, white in red, soft and fragrant, sweet and refreshing. Most of them are used as fresh beets at summer banquets. Ingredients: 5 white lotus flowers, about 150g. Seasoning: egg white starch 100g, rouge sugar 50g, lard 1000g (about 30g). (1) Select 30 petals with uniform size from 5 lotus flowers, trim the edges and corners, wash them, and put them in a dish for cooling. (2) Put the wok in medium heat, add the pork fat and burn it to 40% heat, then hang a layer of paste on the egg white starch one by one, fry it in the oil pan until it becomes soft, take it out, put it on a plate and sprinkle with rouge. But what is this rouge candy? 2. raw materials: raw materials: white lotus 12 tablets, bean paste stuffing160g, 2 egg whites, 50g of flour, 0/0g of osmanthus fragrans/kloc-0, and 750g of vegetable oil (the actual dosage is about 50g). Method: (1) Wash lotus petals, soak white cloth in water, cut off lotus stems and cut into two pieces. (2) Divide the bean paste into 24 parts, put a stuffing on each lotus flower and wrap it. (3) Put the flour into a bowl, add egg white and water and stir into a paste. (4) Heat the wok, put the oil to 50% heat, switch to low heat, put the wrapped lotus slices in the batter, fry them in the oil pan with chopsticks until they float, then take them out and fry them in three times, 8 slices at a time. When it is all fried, switch to medium heat. When the oil temperature reaches 60%, fry the fried lotus slices, stir them with a spoon while frying, take them out when they are light yellow, and sprinkle with osmanthus flowers. Features: lotus fragrance, sweet fragrance, clearing heat and reducing turbidity, nourishing heart and calming nerves.