Fall is here. It is a good time to taste some lotus roots.
I took this dish to several potluck feasts in the past 10 years, and people like it.
Ingredient (for 2-4 people):
3 segments of lotus roots (about 1.25 lb after cleaned up)
1 stem of green onion
2 slices of ginger
3 tbsp rice vinegar
3 tbsp sugar
3 tbsp fermented glutinous rice
0.5 tbsp sesame oil
0.5 tbsp olive oil
0.5 teaspoon salt
Directions:
1. Skin the segments, and clean the two ends
2. Cross cut into 1/8” thick slices (you need a good knife here)
3. Bring a pot of water to boil, and cook the lotus roots for 4-6 minutes (cook off the raw taste and keep the sweetness; please taste to be sure)
4. Move the lotus roots to a container with cold water to stop cooking
5. Use a strainer to separate lotus roots, and drop the vegetable into a clean bowl
6. Finely dice ginger and green onion
7. Mix ginger and green onion with the rest of the seasonings to make sauce
8. Mix the sauce and lotus roots
9. Rest in refrigerator for 15 minutes
10. Taste before serving, and add salt, vinegar or sugar if necessary to meet your taste.
Notes:
You can prepare this dish the day before.
A small amount of ginger enhance the taste but not over-powering.
You have to buy a bottle of fermented glutinous rice and only use a small portion of it. But it really helps with the taste.