Ingredients: 700 grams of lotus root, 350 grams or more of sugar.

Practice: Cut lotus root about 0.7 cm thick, soak in water and wash off some starch. Cook a pot of boiling water, add lotus root, blanch until lotus root breaks. Pass through cold water, continue to wash off the surface of the starch, drain. Coat the drained lotus root with sugar and refrigerate overnight. Add the frozen lotus root to a nonstick skillet and bring to a boil over high heat, stirring all the time. Reduce the heat to low and simmer slowly, stirring frequently so that the lotus root and sugar are evenly heated. Turn off the heat until the sugar in the pan is thick and silky, and there is a visible ring of sugar crystals around the edge of the pan. Pour the lotus root into a clean stainless steel pot without water or oil, and use chopsticks to stir-fry the lotus root, and when the frosting precipitates, you can shake the pot directly, and the frosting will become more and more obvious. When it cools down, it can be stored in a sealed container.

Tip: Sugar more points to boil lotus root will be more successful.