Lotus and mango salad

Directions

1. Remove the skin from the peaches and place them in a bowl. ≈ 3 min
2. Use a thin skewer to gently insert around the core of the peach in order to remove it. ≈ 3 min
3. Once the core is separated from the flesh, use a toothpick to gently remove it. ≈ 3 min
4. In summary, this step requires delicacy and precision to avoid damaging the peach’s flesh. ≈ 3 min
5. You can also use a small knife or the handle of a thin spoon to remove the pits. ≈ 3 min
6. Fresh lotus pods should be thoroughly washed and drained. ≈ 3 min
7. Next, place them in a steamer basket to cook. ⏱ ≈ 10 min
8. Please be careful not to develop feelings for them. ≈ 4 min
9. Boil sugar in solution, then add the lotus pods and cook over low heat until they are well coated in sugar. ⏱ ≈ 40 min
10. Remove the lotus pods and arrange them on a plate. ≈ 3 min
11. Keep the container holding the sugar solution, as it will be used later to cook the sugared lotus pods. ⏱ ≈ 10 min
12. Place each lettuce head inside a lettuce leaf. ≈ 3 min
13. The lettuce leaf gently surrounds the pod. ≈ 3 min
14. A head of lettuce, a single lettuce leaf. ≈ 3 min
15. I boiled some water with cane sugar, then gently added the longan pods, wrapped in lotus leaves, to the water. ⏱ ≈ 10 min
16. I cooked it over low heat for about 5 minutes. ⏱ 5 min
17. It’s important not to overcook them, as this will make the longans too soft and cause them to lose their flavor. ⏱ ≈ 10 min
18. Adjust the amount of sugar as needed, then turn off the heat and add the vanilla extract, stirring well. ≈ 3 min
19. Take a spoonful of this soup made with lotus root and longan, and let it cool before you eat it. ⏱ ≈ 20 min
20. This soup is particularly delicious when served cold. ≈ 2 min