Sweet and Sour Lotus Root
Sweet and Sour Lotus Root is a classic Chinese vegetarian dish that perfectly balances sweet, tangy, and crispy flavors. The unique texture of the lotus root combined with the vibrant sweet and sour sauce offers a delightful culinary experience. This dish is not only healthy and delicious but also adds a colorful touch to your table.
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When making this delicious Sweet and Sour Lotus Root, there are a few key details that can help you master the heat and flavor, elevating the dish to the next level.
1. Choosing and Preparing Lotus Root:
Selecting Lotus Root: Choose lotus roots with a light color, smooth skin, and no visible spots, as these are typically fresher and crisper.
Preparing Lotus Root: After slicing the lotus root, immediately soak the slices in cold water to prevent oxidation and discoloration. This also helps remove some starch, making the lotus root slices crispier when stir-fried. For a whiter appearance, you can add a little vinegar to the water.
2. Making and Substituting Peppercorn Oil:
Choosing Sichuan Peppercorns: Sichuan peppercorns add a distinctive numbing flavor and can be found in Asian grocery stores or online. If you can’t find them, you can use Sichuan pepper powder instead, adding it directly to the oil, but use a slightly smaller amount.
Choosing the Oil: Use high-temperature resistant oils like vegetable oil or peanut oil for stir-frying the peppercorns. Make sure the oil is not too hot, as overly high temperatures can quickly burn the peppercorns, resulting in a bitter taste. Stir-fry the peppercorns over medium-low heat until fragrant, then promptly remove them, leaving only the infused oil.
3. Adjusting the Seasonings:
Salt, Sugar, and Vinegar: White sugar and white vinegar are used to keep the dish light and colorful. You can substitute white vinegar with rice vinegar or apple cider vinegar for a slightly different tangy flavor. Adjust the amount of sugar to your taste—if you prefer a more pronounced sweet and sour taste, feel free to add a bit more sugar.
Salt’s Role: Salt is used to season the dish and help the lotus root slices absorb the flavors more quickly. Be careful not to overdo it. You can add half the salt during the initial stir-fry, taste, and then decide if more is needed.
4. Choosing Cooking Tools:
Wok: A traditional Chinese wok is ideal for making this dish because it heats up quickly and evenly. If you don’t have a wok, a deep-bottomed frying pan will work as a substitute. Just make sure to use cookware that distributes heat evenly to ensure the lotus root slices cook uniformly.
Spatula: Use a wooden or silicone spatula to stir-fry the ingredients to avoid scratching the pan’s surface.
5. Controlling Heat and Cooking Time:
Stir-Fry Time: Stir-fry the lotus root slices over medium heat for about 5-6 minutes. This will maintain their crisp texture. If cooked for too long, the lotus root will become soft, losing its desired crunchiness.
Adding Seasonings: Add the sugar and vinegar when the lotus root slices have softened slightly, ensuring the flavors coat each slice evenly. Once the chopped green onions are added, give the dish a quick stir and remove it from the heat to preserve the fresh onion flavor.
6. Flavor Adjustments and Garnishing:
Adjusting Flavor: Taste as you go during the cooking process. If you want more acidity, add a bit more vinegar; if you prefer more sweetness, add extra sugar. The seasoning process should be flexible to achieve a balance that suits your taste.
Garnishing: Sprinkle fresh chopped green onions on top just before serving to enhance the dish's visual appeal and aroma. You can also garnish the plate with some lettuce leaves or cucumber slices to make the dish even more visually appealing.
7.More Delicious Chinese Recipes
If you loved this Sweet and Sour Lotus Root recipe, you won’t want to miss these other Chinese recipes. They’re tasty, easy to make, and perfect for your next gathering!
By mastering these details, even beginners in the kitchen can successfully create a crispy, flavorful Sweet and Sour Lotus Root dish that will impress family and friends with its authentic taste and vibrant presentation.
INGREDIENTS
MAIN INGREDIENTS
- 14 oz (400 g) lotus root, thinly sliced
ACCESSORIES
- 4 green onions (use both white and green parts)
- 1 tsp Sichuan peppercorns
SEASONINGS
- ½ tsp salt
- 2 tsp sugar
- 1 tbsp vinegar (white or rice vinegar)
- Some cooking oil
DIRECTIONS
STEP 1
Prepare the ingredients:
Slice the lotus root thinly and soak the slices in cold water. Cut the white part of the green onions into 2-inch pieces and finely chop the green tops for garnish.
STEP 2
Make the peppercorn oil:
Heat a small amount of oil in a pan over medium heat. Add 1 tsp of Sichuan peppercorns and stir-fry until fragrant, about 1-2 minutes. Remove the peppercorns from the oil and discard, leaving the peppercorn-infused oil in the pan.
STEP 3
Stir-fry the lotus root:
Add the white pieces of the green onion to the pan and stir-fry for 1 minute. Add the lotus root slices and ½ tsp salt. Stir-fry until the lotus root softens slightly and absorbs the flavors, about 5-6 minutes.
STEP 4
Season the dish:
Add 2 tsp sugar and 1 tbsp vinegar, stirring well to coat the lotus root evenly. Continue cooking until the lotus root is tender and has a pleasant tangy flavor, about 2 more minutes.
STEP 5
Finish and serve:
Sprinkle the chopped green onion tops over the dish, stir briefly, then remove from the heat. Serve immediately.
Recipe analyzer
- Recipes: Sweet and Sour Lotus Root
- Main Ingredients:2
- Servings per recipe:1
- Servings size:401 g
-
Energy (calories)：717 kcal
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Protein：20.91 g
-
Fat：1.46 g
Why gray?
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Carbohydrates：168.35 g
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Protein: 8%58 kcal
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Fat: 2%12 kcal
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Carbohydrates: 90%646 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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