Do you have a type of food that you can eat them non-stop? I have mine as LOTUS ROOT! It tastes like fruits yet crunchy like crisps. The more I chew, the more fragrance it is.
Remember when I was a kid, whenever my mom cooked us lotus root, I would definitely finish that dish within a meal, no matter how big the portion was. If it is lotus root soup, I would have at least 5 bowls of them. It is ridiculous, isn’t it?? That shows how much love I have to lotus root – never say too much!
In order to convince myself that consuming lotus root is very healthy and it will never be enough, I did some reading online and realized that it is indeed very beneficial! It helps to relieve constipation, acne as well as regulates your blood pressure. Besides, it contains a lot of nutrients that can help with the immune system!
It is kinda of difficult for me to get fresh, cheap lotus root here in the States. However, as holiday seasons get closer, my homesick level get higher. Thus, when I saw it in online Asian grocery store, I ordered them immediately, regardless the price. I could not wait for them to arrive, and started to plan what to make with the fresh lotus roots. Half of them will definitely turn into soup! What about the rest? Fry them into chips? Marinade them? Or??
Lastly, I decided to make Braised Lotus Roots. This dish has the sweetness from lotus root itself and sugar, meanwhile the vinegar carries a little sourness, which balance out the taste buds and makes it even more appetizing! It can be served as side dish, as well as vegetables too! Hope you will enjoy it!
Braised Lotus Root Recipe
Yield : 2 – 3 servings
Time : 20 minutes (active) + 30 minutes (inactive)
- 1lb lotus roots
- 20 ml rice vinegar ( I used Kikkoman)
- 20 ml of soy sauce (I used Lee Kum Kee)
- 200 ml of water
- 1 tbsp of dark soy sauce (I used ABC brand)
- 2 tbsp of sugar for taste + 2 tbsp for caramelization
- Wash and slice the lotus roots. I cut them to about 5mm thick per slice.
- Heat the oil in a pre-heated pan. Then, add in 2 tbsp of sugar.
- When the sugar melts and turns dark brown, add in 20 ml of water. It should be boiling and bubbly while you pour in the water.
- At this point, add in the sliced lotus root.
- Stir fry them until they are well-coated with the caramel.
- Next, saute the lotus roots with dark soy sauce.
- Mix in rice vinegar, soy sauce and water. Bring it to a boil.
- You can put in the rest of the sugar. If you think it is not salty or sweet enough, add more soy sauce (saltiness) / sugar (sweetness).
- Then, cover the pan with lids and simmer with medium heat the lotus roots until they are soft and tender.
– It took me about 35 minutes to cook the lotus root. It depends on how thin you slice the lotus root.
– If you prefer less saucy, just open the lids after it is cooked. Continue to cook until the gravy is thick.