Lotus Root Fresh

Prep the lotus root by peeling them trimming the ends and thinly slicing them until you have about 12 ounces 340g.

Lotus root fresh. Select lotus roots that are fat heavy and firm. Uncut and wrapped in paper towels or a damp cloth in a plastic bag they can be stored refrigerated for up to two weeks but best used within a week or so. Also prep your wood ear mushrooms and bell pepper. Lotus root has a dense and crunchy texture with a nutty and sweet flavor similar to that of a water chestnut or taro root.

Kung pao lotus root china sichuan food. The best lotus root recipes on yummly marinated lotus root lotus root soup lotus root chips. Drain thoroughly and set aside. Look for lotus root that is heavy and firm with no soft spots or bruising.

Cooking oil dark soy sauce water vinegar dark soy sauce salt and 27 more. For storing keep fresh lotus root in a cool dark place for three to four days or in your refrigerator for up to two weeks. Lotus root is also sometimes available already sliced in the produce section freeze dried or canned. Once the stem has been peeled soak it in vinegar to preserve its pale colored flesh.

Packages of cut and sliced lotus root which often come in a solution of water and salt can be used in the same way as fresh lotus root. Make sure the color is light brown for freshness and that there are no bruises or cracks. The younger roots are more tender and used for fresh culinary purposes whereas mature roots are used in extended cooking applications to develop a tender potato like texture.