Thursday, October 30, 2008
Yesterday, I cooked Lotus Root soup for Ryan's dinner. This is the 3rd time I cook this soup for him and he likes it.
Lotus root is full of fiber and various vitamins and other nutrients. In Asia it’s believed to have various medicinal qualities, but in macro-nutrient terms it’s best to think of it as a starchy vegetable, like potato. Visually of course, it’s very appealing with all those little holes.A nice fresh one is a light orangey-brown. The older the root the browner and darker it is.
After peeling off the skins, I cut into thin slices, add some pork ribs,red dates and khi chee. Cooked for about 2 hours...the longer you cook, the softer the Lotus Root and the soup taste is yummier.
Here are another 2 recipes on how to cook lotus root for sharing :
1. served as a salad
2. stir fried with sesame +green onions.