Lotus root. 莲藕.

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Choosing lotus root:

When choosing:

Appearance: Thick & short, firm, hard, plump, juicy with no soft spots & free of blemishes and bruises.

Skin: Light orangey brown colour.

Pulp: White in colour. However, avoid pulp that is perfectly white as those are processed lotus roots to make them whiter.

Lotus roots that does not have much blemishes are young, which are crunchier and juicier.

Also, lotus roots that are heavy for their size shows they are juicier.

 

Avoid:

Bruised, discoloured

Lotus roots with fine roots sticking out as it shows that the lotus root is quite old, which will gives a powdery texture. Also, the older the lotus root is, the browner and darker skin will be.

 

An Asian dish that uses lotus root:

lotusrootsoup2

Lotus Root Soup.

 

References:

http://www.daydaycook.com/article/1/details/50/Healthy-food-%E2%80%93-Lotus-Root.html

http://thefeastcrusade.blogspot.sg/2006/01/weekend-herb-blogging-16-lotus-roots.html

http://www.noobcook.com/lotus-root-soup-with-pork-peanuts/

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One thought on “Lotus root. 莲藕.

  1. In Korean cuisine, they usually use lotus roots for sides such as lotus roots simmered in soy sauce. It was interesting to see that lotus roots can be used in soups despite it being bland.
    Also, I did not know of how to tell the freshness of the lotus too. Hence that was an enlightening read. Thanks.
    -Min

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