Popular Post abcdefg Posted August 6, 2015 at 03:32 AM Popular Post Report Share Posted August 6, 2015 at 03:32 AM Last weekend friends came over for supper and one of the things we made was a tasty lotus root salad. Kunming never gets terribly hot, but you can still definitely tell that it's Summer. A good time for such light, refreshing treats. Here's how we did it in case you would like to try it yourself. Buy a fresh lotus root 莲藕 segment or two in the market. One is enough for two or three people, depending on its size. Two buying tips. The first is to select one which is still closed on both ends, since this prevents the interior from getting contaminated with mud and being gritty even after thorough washing. Here's a picture of what I mean. The ends have not been broken or cut; they are both still intact. This also keeps the flesh a little more moist and fresh. Second thing to consider is the weight. Don't need a scale, just find segments which feel heavy in your hand. This means the flesh will be less dry and juicier; more loaded with sweet lotus flavor. I prefer to buy smaller segments because they usually are younger and more tender. Here's a comparison of a heavy piece and a light piece.I realize the difference is subtle, but it still counts. Heavy piece on the left; light one on the right. Scrub it and peel it. Cut into thin slices and immediately put them into acidic water so they don't turn an ugly black color. I used a small squeeze of lemon juice in the water, but if you had white vinegar you could use that instead. Now turn your attention to a carrot 胡萝卜 and a couple stalks of crisp celery 芹菜。Scrub them clean and slice them thin. The celery looks best if you cut it on a bias. When cut, put these into dishes of lightly salted water to soak. Make a sauce from a little white vinegar or lemon juice, plus a splash of light soy sauce 酱油, prickly ash oil 花椒油, and sesame seed oil 着麻油. Pinch of sugar, pinch of salt. Some recipes call for small amount of chicken bullion granules 鸡精 and MSG 味精。 If you don't have prickly ash oil you can omit it. You can also replace the sesame seed oil with olive oil. The dressing needs to be done with a light hand; you don't want it to conceal the natural flavor of the ingredients. They are delicate and need to be allowed to shine. A word about the carrot. It plays a prominent role and if you can't find one that is tasty and sweet, you can use some thin-sliced red bell pepper 红辣椒 instead. Now boil a pot of water, lightly salted. Put in the lotus root slices a few at a time and cook them for only one minute. Immediately fish them out and dunk them in a big bowl of ice water. Take them out as soon as they are cool. This "ice bath" step makes them real crisp and crunchy; enhances the texture. Toss everything together and serve in a bowl. If you have a clear glass bowl, that looks real pretty. Above pictures are of two different batches; one with carrots and one with red bell peppers. Both were instant winners. I served them alongside one of my all-time "guest food" favorites, stir fried broccoli and goat cheese 西兰花炒乳饼。Accompanied by steamed rice and fresh lemonade made with rose honey 玫瑰蜂蜜柠檬水。 ----------------------- Here's a link to the stir fried broccoli and goat cheese mentioned above: http://www.chinese-forums.com/index.php?/topic/46802-broccoli-and-yunnan-goat-cheese-%E8%A5%BF%E5%85%B0%E8%8A%B1%E7%82%92%E4%B9%B3%E9%A5%BC/ 6 Quote Link to comment Share on other sites More sharing options...
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