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Cold Dressed Lotus Root Cubes
Bite-sized lotus root keeps its satisfying crunch after a brief blanch. Coated in a glossy sweet-and-sour glaze, each cube is refreshing with a gentle starchy finish.
Instructions
- 1
Blanch the lotus root and set it aside.
- 2
Prepare blended sauces such as light soy sauce and vinegar for later use.
- 3
Heat the oil and thicken with starch.
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Ingredients
Main Ingredients
- Lotus rootpiece
Seasonings
- Starch1 tsp
- light soy saucespoon