As the conversation on that topic died down, the aroma of lotus root and glutinous rice began to waft out, mingling with the scent of the crab roe meatballs.
Jiang Qiuqiu opened the lid of the stew pot and began to add sugar to season it. Originally, this recipe called for brown sugar, but since Jiang Qiuqiu hadn't seen any commercial brown sugar on the market yet, she used white sugar as a substitute for now.
"The amount of sugar you add depends on your personal preference. If you like it sweeter, add more; if not, add less."
The white sugar quickly dissolved in the hot water. After covering the pot and letting it simmer for a little while longer, Jiang Qiuqiu removed all the lotus root and placed it on a plate. Once it was all neatly arranged, she took out a new kitchen knife and cut the glutinous rice-stuffed lotus root into slices.
