rouge lotus root recipe

How to Make Colorful Lotus Root Salad (Yanzhi Ou)

Yanzhi Ou, or "rouge lotus root," is a vibrant, crunchy Chinese appetizer loved for its sweet-and-sour flavor and eye pink hue. Here’s a simple guide to making it at home.

Ingredients: Fresh lotus root (300g), white vinegar (50ml), rock sugar (30g), edible red yeast rice (for coloring), a pinch of salt.

Steps:

1. Prepare the Lotus Root: Peel and thinly slice the lotus root into rounds (about 2mm thick). Soak in water with a drop of vinegar to prevent browning.

2. Blanch Quickly: Bring water to a boil, add lotus root slices, and blanch for 1–2 minutes until slightly tender. Drain immediately and rinse with cold water to keep them crisp.

3. Make the Pink Brine: Crush red yeast rice with 100ml warm water, strain to get a red liquid. Mix with vinegar, rock sugar, and salt in a bowl, stirring until sugar dissolves.

4. Marinate: Soak blanched lotus root in the pink brine for at least 2 hours (or overnight for deeper color and flavor). Chill before serving.

Serving Tips: Garnish with sesame seeds or sliced red chili. It pairs perfectly with rice or as a light snack. The key is using fresh lotus root and marinating long enough for the flavors to meld! Enjoy this refreshing, Instagram-worthy dish!