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Cold Tossed Lotus Root
Crisp lotus rounds get a quick blanch and a light dressing, then a garnish of fresh blossoms, keeping the dish delicate, white, and quietly elegant.
Instructions
- 1
Peel the lotus root and slice it, then blanch it in boiling water and cool it in cold water. Remove, drain, and mix evenly with the seasoning sauce.
- 2
Wash edible flowers with clean water.
- 3
Add lotus root slices for garnish; the fresh lotus root has a crisp texture.
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Ingredients
Main Ingredients
- Fresh lotus root1 piece
- Edible flowersto taste (for garnish)
Seasonings
- light soy sauceto taste
- white vinegarto taste
- Sesame oilto taste
- chicken essencea pinch
- Sesame Chili Oilto taste