LOTUS ROOF RECIPES
KUNG PAO LOTUS ROOT | CHINA SICHUAN FOOD
Well balanced Kung pao lotus root using famous Kung Pao sauce
Provided by Elaine
Categories Main Course
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 16
Steps:
- Peel the skins and then cut lotus root into 1cm thick pieces.
- Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
- Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
- Place cooked lotus root pieces in and stir in stir-fry sauce.
- Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
- Add toasted peanuts and give a big stir-fry to mix everything well.
- Garnish chopped scallion white and serve with steamed rice.
Nutrition Facts : Calories 608 kcal, CarbohydrateContent 61 g, ProteinContent 18 g, FatContent 36 g, SaturatedFatContent 4 g, SodiumContent 1678 mg, FiberContent 17 g, SugarContent 6 g, ServingSize 1 serving
COLD ONION AND LOTUS ROOT RECIPE - SIMPLE CHINESE FOOD
Crisp and refreshing
Provided by Fluttering in the wind (from WeChat...)
Total Time 10 minutes
Yield 3
Number Of Ingredients 7
Steps:
- Wash and scrape a section of lotus root
- Put it in hot water immediately after slicing to prevent it from turning black. The water comes out when it is about to boil.
- Drain the water and put it in a large bowl
- Dried chili, minced ginger, sliced green onion
- When the oil is 70% hot, first add dried chili, chopped green onion, and finally add minced ginger and saute until fragrant.
- Pour it on the lotus root slices while it's hot
- Add 2 tablespoons of white vinegar
- Add 2 spoons of sugar
- Add a small amount of salt
- After mixing well, put it in the refrigerator and chill for a while. After it gets cold, you can eat the crispy and delicious lotus root.
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