Water lotus root, or "shuǐ fú róng" in Chinese, is a versatile ingredient prized for its crisp texture and subtle sweetness. Here’s a simple guide to preparing it in various ways.
Basic Preparation: Start by selecting fresh, firm lotus root. Peel it, then slice thinly (for stir-fries) or thickly (for braising). Soak slices in vinegar water to prevent browning.
Stir-Fry (Simple & Quick): Heat oil in a wok, stir-f minced garlic until fragrant. Add lotus root slices, cook over high heat for 2-3 minutes. Season with a pinch of salt, sugar, and a dash of light soy sauce. Toss with bell peppers or carrots for color.
Braised (Rich & Savory): Pan-fry lotus root until golden, then add broth, soy sauce, a spoonful of sugar, and star anise. Simmer for 15-20 minutes until tender. Thicken the sauce with cornstarch and garnish with sesame oil.
Soup (Light & Nourishing): Combine lotus root with pork bones or chicken in a pot. Add ginger, goji berries, and dried red dates. Simmer for 1.5 hours. Season with salt before serving.
Tip: For extra crispness, blanch lotus root in boiling water for 1 minute before cooking. Enjoy this healthy ingredient in any style—from quick weeknight meals to comforting stews!
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