25.00د.إ – 32.00د.إ
Benefits of Lotus Root: Lotus root is a nutritional powerhouse known for its crisp texture, subtle sweetness, and numerous health benefits. Packed with essential vitamins, minerals, and dietary fiber, it supports digestive health, boosts the immune system, and provides a satisfying crunch to your dishes. Discover the goodness of Lotus Root and elevate both your culinary creations and your well-being.
Lotus root is an edible rhizome that is often used in salads and sometimes added as an extra flavoring element to prawn dishes. It is widely used as a vegetable in Asian countries, particularly in Chinese, Indian, Japanese, and Korean cuisine. It has a texture similar to potatoes and tastes like coconut. It can be peeled, sliced, and eaten raw or cooked. Chefs have used the lotus root in salads and soups, in the main course, and also in many snack foods.
Lotus root is commonly used in Southern and East Asian cooking. Planted in the soil of ponds and river bottoms. It grows up to 4 feet long, separated into segments that look a bit like sausage.
The root has Brown skin which needs to be peeled before use. It has White flesh with a texture like a raw potato. The lotus root was found fresh, vacuum-packed in plastic. If you need to buy you should keep this point in mind Look for heavy, firm lotus roots with no soft spots.
Lotus root changes its color like raw potato once it’s cut. For best use, we should soak it in water with a little vinegar after it’s peeled or sliced to increase its shelf life. When it’s raw, it has a bitter taste. It’s a versatile ingredient that no matter the preparation, from stir-frying to deep-frying, will always keep its crisp-tender texture. Its mild, fresh flavor makes it a great addition to salads and slaws, as well.
lotus root is a root vegetable from India and China, used widely in Indian, Chinese, and Japanese food. It is usually crunchy and is fairly sweet and has a flavor like water chestnut. It has a delicate flavor.
Lotus stem is very healthy being a great source of dietary fibre. Lotus root contains a lot of minerals like copper, iron, zinc, and magnesium. It also boosts the production of red blood cells and has a high vitamin C content, which helps protect our body from scurvy and increases immunity.
Lotus root is an ancient ingredient used by emperors and villagers alike and is versatile enough to be used in salads, soups, main courses, and snack foods. It grows native to Asia, Australia, New Guinea, and the Middle East. The outside may not look especially delicious, as it’s a pale brown color, but once you slice into it coins the ingredient, the interior’s lacy geometric holes make the food stand out.
Like many vegetables, the lotus root tastes raw, boiled, fried, and in soups. Peel the whole root before slicing it thinly. Alone, the ingredient has a mellow flavor but can easily absorb whatever spices and sauces you’re working with. It’s also tasty when baked as a crisp chip with just a dash of salt. If eating raw, give the slices a bath of vinegar water to take out some of the bitterness.
Lotus root is high in several vitamins and minerals while being a healthy source of carbohydrates and fiber. It’s free of fat and cholesterol. When sliced, lotus root creates a snowflake-like presentation, making it perfect for an artful garnish.
In summary, lotus root is a versatile vegetable that can be used in many different dishes. It has a unique texture and flavor that can add interest to any meal. Additionally, it is nutritious and provides many health benefits.
Lotus root is a versatile and nutritious vegetable that is commonly used in Asian cuisine, particularly in Chinese, Japanese, and Korean dishes. Here are some popular ways to use Lotus Root:
- Stir-Fries: Lotus root is often sliced thinly and stir-fried with other vegetables, meat, or tofu. Its crisp texture and mild, slightly sweet flavor make it a popular ingredient in stir-fry dishes.
- Tempura: Tempura-fried lotus root slices are a delicious and crispy snack or appetizer. The tempura batter complements the lotus root’s natural crunch.
- Soups: Add sliced or chopped lotus root to soups and stews. It not only contributes a pleasant texture but also absorbs the flavors of the broth.
- Salads: Thinly sliced lotus root can be blanched and used in salads. Its crunchiness adds a unique element to both leafy and noodle salads.
- Pickles: Lotus root can be pickled in a variety of ways, often with a sweet and tangy brine. Pickled lotus root is a common side dish in many Asian meals.
- Curries: In some Asian cuisines, lotus root is used in curries, adding its distinctive texture to the dish.
- Braised Dishes: Lotus root can be braised with other ingredients to create flavorful and tender dishes, absorbing the flavors of the sauce or broth.
- Snacks: Lotus root chips or crisps are a popular snack in many Asian countries. They are often thinly sliced, deep-fried, and seasoned for a crispy and savory treat.
- Sushi and Sashimi: Lotus root slices are sometimes used as an ingredient or garnish in sushi and sashimi dishes, adding both flavor and visual appeal.
- Lotus Root Tea: In some Asian cultures, lotus root tea is made by boiling slices of lotus root in water. It is believed to have health benefits and is often consumed for its soothing properties.
- Vegetarian and Vegan Dishes: Lotus root is a favorite among vegetarians and vegans for its versatility and ability to add texture and flavor to plant-based meals.
- Medicinal Uses: In traditional Chinese medicine, lotus root is believed to have various health benefits and is used in herbal remedies.
Lotus root’s mild flavor and unique crunch make it a delightful addition to a wide range of dishes, whether you’re looking for a crispy texture in a stir-fry, a pickled side dish, or a nutritious ingredient in soups and stews. Its visual appeal also makes it a favorite for garnishing plates and creating eye-catching presentations
1 KG, 250 grams, 500 Grams, 750 Grams