Slice the osmanthus sugar lotus root evenly into thin slices.
Bai Mengmeng used the juice from stewing the lotus root to pour over the slices, and finally sprinkled a little dried osmanthus on top for garnish. With that, the dish was finished.
When making this dish, Bai Mengmeng's movements were smooth and effortless. Although the steps themselves were nothing out of the ordinary, she relied on her innate talent to maximize the effect of every single aspect, from the heat control to the finest details.
Chapter 62