Ingredient Name: Lotus Root.
Ingredient Name in Chinese: 蓮藕 (Lián ǒu)
- Lotus root is an edible root of the lotus flower, an aquatic perennial.
- It is used in Chinese and other Asian cooking as food and medicine.
- They can be used in soups, deep-fried, stir-fried, and braised.
- Lotus roots can be eaten raw, but it is highly recommended that they be cooked before consumption to avoid parasite transmission. They do grow in wet mud!
- They have a crunchy, crispy texture like an apple.
- Sold in both fresh and dried forms.
Lotus Root Uses and Health Benefits:
- Very high in dietary fiber.
- Lotus roots are a good source of vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese.
- In Chinese medicine, lotus roots are considered neutral in nature, while raw lotus roots are Yin (or cooling). Both dry and raw forms are known to help remove bruises.
- See a list of soup recipes using lotus roots.
- Wash the outside thoroughly before peeling.
- Slice off the ends on both sides of the root. Cut the lotus root crosswise and thoroughly flush with water to rinse the insides before slicing them for cooking.
Where to buy:
- Fresh and dried versions available in Asian grocery stores.
- Fresh and dried lotus roots are available for purchase online.
How do you use your lotus roots? Leave a comment below to share your ideas!
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