[Flower]
[Root] If yousing fresh lotus roots the slices need to be placed in a acidulated or salted water solution to prevent browning.
This are the lotus roots I got at Komart (Korean Market). They are chinese and come in a ready to use sous-vide bag. So all I had to do was drain the liquid and add to the stir-fry.
Carrots, Napa Cabbage, spring onions, tofu, lotus roots and miso.
Lotus plants are 100% edible; In Asia the entire plant is used and eaten. The petals serve as garnish, the leaves are used as food wrappers, seeds are eaten raw or dry and then reconstituted. The roots been on of the best parts are extensively used in cooking (soups and stir-fry). But may also be roasted, steamed, pickled, fried, or used for tempura.
Lotus roots have a crisp, fibrous texture with a mild, distinctive flavor similar to that of water chestnuts or jicama. They have that crunch and and take on the flavors of what ever they are cooked with like water chestnuts do.
Another reason to try lotus roots or add them to your diet.
Nutrition Facts: No fat,low sodium, great source of fiber, no sugar, contains Vitamin C 59%, Calcium 4% and, Iron 6%.
1 comment:
I love your blog. whenever I'm hungry and not sure what I want, I check out your page and see what new good looking food items you have added. Do you make all of this stuff yourself, or do you take pictures of it when your out at restaurants? Either way, it's making me drool.
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