Spicy Lotus Root
Spicy Lotus Root is a delightful dish that combines spicy flavors with a crispy texture. Its main ingredient is lotus root, which is cooked using unique techniques to achieve a golden color and crispy texture.
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Today, I'm going to share a home-style spicy lotus root recipe with everyone. spicy lotus root is often served as a side dish because it excites the appetite with its fragrant, spicy, and numbing flavors, making it irresistible and mouth-watering.
1.What is lotus root?
Lotus root is the rhizome of the aquatic plant Nelumbo, commonly used as a vegetable. Its flavor is typically described as crisp, refreshing, and subtly sweet without any fibrous texture. Depending on the cooking method, lotus root can showcase various texture characteristics.
Today, this recipe will transform lotus root into a delicious dish using one of the simple methods.
2.How to choose lotus root?
Fresh lotus root should have a light yellow or light brown skin color and feel firm to the touch. Additionally, it should emit a faint, pleasant fragrance; if not noticeable, check the segments and holes. Opt for lotus roots with thick, well-spaced segments, as this typically indicates higher maturity and better texture.
You should be able to find lotus root in most Chinese stores. They are typically sold fresh or packaged in vacuum-sealed plastic bags.
3.What seasonings do you need?
Fermented Bean Paste: I prefer Sichuan cuisine, so I choose Pixian fermented bean paste, which is famous in Sichuan. It's made from fermented broad beans and chili peppers, and it's a fundamental seasoning for many iconic Sichuan dishes.
Dried Chili Peppers: These are red chili peppers that have been naturally sun-dried and dehydrated, making them suitable for long-term storage. They are primarily used to enhance spiciness and aroma in dishes.
Sichuan Peppercorns: Sichuan peppercorns are a versatile plant product used both as a common seasoning and a traditional Chinese medicinal herb. Known for their unique numbing and fragrant flavor, they are widely used in Chinese cuisine, particularly in Sichuan dishes, to significantly enhance the flavor of dishes.
The above seasonings are key ingredients for this recipe and can be easily found in Chinese stores or on major online shopping platforms.
4.How to prepare lotus root?
Since lotus root grows underwater and often has a lot of mud, it's recommended to start by cutting off both ends of the lotus root. Then, hold the lotus root under running water, aligning the holes with the faucet, and wash each section thoroughly. After washing, peel the lotus root and slice it for further use.
5.How to store lotus root?
After harvesting, clean the lotus root thoroughly to remove any dirt and impurities from the skin. Wrap it in a damp cloth and store it in the refrigerator's vegetable crisper drawer. Generally, lotus root can be stored for about two weeks. It's advisable to follow the expiration date and handle it within that timeframe to maintain freshness.
Spicy Lotus Root is a dish that's perfect for summer due to its simple preparation and popularity. It has become a staple in households across the country. So, how do you make this dish? Let's take a look below.
INGREDIENTS
MAIN INGREDIENTS
- 500g lotus root
SEASONINGS
- 10g green onion
- 10g dried chili peppers
- 15g corn oil
- 5g salt
- 3g sugar
- 10g ginger
- 10g garlic
- 3g Sichuan peppercorns
- 30g Pixian fermented bean paste
- 10g dark soy sauce
- 3g white sesame seeds
DIRECTIONS
STEP 1
Prepare the ingredients and wash them thoroughly. Clean and peel 500g of lotus root.
STEP 2
Slice 5g of ginger, mince 10g of garlic, and cut 10g of green onion and dried chili peppers into sections. Slice the lotus root into thin slices and set aside.
STEP 3
Bring a pot of water to a boil. Blanch the lotus root slices briefly in the boiling water.
STEP 4
Remove the lotus root slices from the boiling water and immediately rinse them under cold water. Drain them well and set aside for later use.
STEP 5
Heat 15g of corn oil in a pan until hot. Stir-fry the dried chili peppers and Sichuan peppercorns over low heat until fragrant. Then add the sliced ginger, green onion, and minced garlic, and stir-fry until fragrant.
Tip:
During the stir-frying process, it's important to first toast the dried chili peppers and Sichuan peppercorns to bring out their aroma. This enhances the spicy and numbing flavors before adding the lotus root slices to stir-fry evenly.
STEP 6
Add 30g of Pixian fermented bean paste and stir-fry over low heat until the oil turns red.
STEP 7
Pour in the lotus root slices and stir-fry evenly.
Tip:
If you prefer the lotus root slices to be crispy and tender, stir-fry them for a shorter time. If you prefer a softer, chewier texture, you can let them simmer in the pan for a bit longer.
STEP 8
Add 5g of salt to season. Adjust according to your taste preference, but keep in mind that Pixian fermented bean paste already adds saltiness, so it's advisable not to add too much extra salt.
STEP 9
Add 10g of dark soy sauce for color and 3g of sugar to enhance the flavor. Stir-fry until well combined, then sprinkle 3g of white sesame seeds over the dish before serving.
Recipe analyzer
- Recipes: Spicy Lotus Root
- Main Ingredients:1
- Servings per recipe:1
- Servings size:500 g
-
Energy (calories)：370 kcal
-
Protein：13 g
-
Fat：0.5 g
Why gray?
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Carbohydrates：86.15 g
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Protein: 10%36 kcal
-
Fat: 1%4 kcal
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Carbohydrates: 89%331 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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