Lotus stem salad is a simple and rustic salad dish made with familiar ingredients, seasoned richly to bring you a dish that is both delicious and unique, yet extremely enticing. Let’s cook this dish right away to treat your family!
1. Lotus stem salad with shrimp and pork
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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Lotus stem salad with shrimp and pork Serves 4
Lotus stem 500 gr Pork 200 gr Shrimp 200 gr Carrot 1 piece Accompanying herbs a little (rice paddy herb/ basil) Sesame oil 1 teaspoon Vinegar 300 ml Garlic oil 1 tablespoon Salt 1 teaspoon Common seasoning a little (seasoning/ salt/ sugar/ ground pepper)
How to choose fresh ingredients
How to choose fresh shrimp
- You should buy shrimp that have fresh, transparent shells and smell of the sea.
- Prioritize selecting shrimp with their heads tightly attached to the bodies.
- Avoid buying shrimp with soft shells, that feel slimy to the touch and have an unpleasant odor.
How to choose fresh and delicious beef
- You should buy pieces with bright red lean meat, interspersed with marbled fat for better taste when eaten.
- Good pieces usually have clear meat fibers, interwoven, and when touched, they feel good elasticity.
- You should not choose pieces with pale meat color and a slimy surface.
How to prepare Lotus Stem Salad with Shrimp and Beef
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Prepare and marinate the beef
Wash the beef thoroughly, slice it thinly, and put it into a bowl. Season with 1 tablespoon of seasoning, 1/3 teaspoon of ground pepper, and 1 tablespoon of sesame oil. Mix well and marinate the meat for 15 minutes.
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Prepare and boil the shrimp
Wash the shrimp thoroughly with plenty of water, then put them into a pot and boil until cooked. After the shrimp are cooked, carefully peel off the shell.
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Prepare the remaining ingredients
Peel the carrot, wash it clean, and cut it into slices about 1/2 finger thick. Then, use a peeler to slice it thinly, and soak it in 200ml of vinegar to make the carrot more flavorful and crunchy.
Prepare a bowl of water, add about 1 teaspoon of salt, and stir well. Next, carefully peel the outer layer of the lotus stem and cut it into small pieces about 2 fingers long.
After soaking in the salted water for about 10 minutes, take it out to drain.
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Make the salad dressing
Put 100ml of vinegar, 200gr of sugar, and 1 teaspoon of salt into a bowl, stir well and then taste to adjust the flavor, cut in 1 chili pepper and adjust the flavor again to your liking!
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Mixing Salad
You prepare a bowl, squeeze the lotus stem tightly to remove the water, then put it in the bowl, add the carrot, drizzle the salad dressing on top, mix well, and let it sit for about 5 minutes for the lotus stem to absorb the seasoning.
After 5 minutes, add shrimp, Vietnamese coriander, and beef, mix well, and plate it.
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Final Product
Lotus stem salad with shrimp and beef is easy to make, but the flavor is rich and delicious, with a slight sour, spicy, salty, and sweet blend that will surely make you love it.
2. Lotus Stem Salad with Water Lily
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Preparation
25 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Lotus Stem Salad Serves 4 people
Lotus stem 300 gr Water lily flower 100 gr Vegetarian shrimp 100 gr Lemon 1 piece Chili 1 piece Coriander a little Vegetarian seasoning 1/2 teaspoon Salt/ sugar a little Vegetarian fish sauce 1 tablespoon
How to choose fresh and delicious water lily flowers
- Good water lily flowers are those that have just opened, intact, not bruised or infested.
- It is best to choose freshly picked flowers that are bright yellow.
- Absolutely do not choose flowers that have fully bloomed or are still green, with darkened surfaces.
Suggestions for buying delicious vegetarian shrimp
You can easily find vegetarian shrimp at supermarkets, specialty vegetarian food stores, or order online from e-commerce websites.
How to prepare Lotus Stem Salad
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Preparing the lotus stem
Cut the lotus flowers separately, and for the stems, gently peel off the outer skin and cut into pieces about 2 finger lengths long.
Place the cut lotus stems into a bowl, sprinkle with 1 tablespoon of salt, mix well and let it sit for 30 minutes.
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Sauté the vegetarian shrimp
Put a pan on the stove, add a little chopped cilantro, stir well, then add the vegetarian shrimp, seasoning with 1/2 tablespoon of sugar and 1/2 teaspoon of vegetarian seasoning.
Sauté for about another 5 minutes until the shrimp is cooked and absorbs the seasoning, then turn off the heat.
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Make the salad dressing
The salad dressing will consist of 1/2 tablespoon of sugar, 1 sliced chili, and the juice of 1 lemon. Stir well and add 1 tablespoon of vegetarian fish sauce.
Season again to suit your taste.
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Mix the salad
The lotus stems after soaking in salt for 30 minutes have absorbed the flavor, you squeeze out the salted water, then put the lotus stems in a bowl, add the water lily stems, cilantro, and sautéed vegetarian shrimp. Finally, drizzle the salad dressing over and mix well.
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Final product
The Lotus Stem and Water Lily Salad has a sour, sweet, and slightly spicy flavor that is extremely rich and appealing. The lotus stems are soft, absorbing the seasoning combined with the water lily stems and creamy vegetarian shrimp, making it irresistible and sure to win everyone’s taste buds.
3. Water Lily Salad with Oyster Mushrooms
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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Water Lily Salad with Oyster Mushrooms For 4 people
Water lily 100 gr Oyster mushrooms 300 gr Cucumber 1 piece Carrot 1/2 piece Horn chili 1 piece Roasted peanuts 50 gr Vietnamese coriander a little Vegetarian fish sauce 2 tablespoons Lemon juice 1.5 tablespoons Chili sauce 2 tablespoons Cooking oil 1 tablespoon Soy sauce 2 tablespoons Sugar 3 tablespoons
How to choose fresh and delicious oyster mushrooms
- You should choose mushrooms with large caps that are intact, white or gray, as they are usually tastier!
- Observe the mushroom cap; select mushrooms with a slightly concave tip and thin gills underneath the cap.
- Do not choose mushrooms that are too small, have scratched or bruised caps, and are slightly darkened.
How to make Lotus flower salad with oyster mushrooms
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Making the salad dressing
To make the salad dressing, you add 2 tablespoons of vegetarian fish sauce, 3 tablespoons of sugar, 1.5 tablespoons of lemon juice, and 2 tablespoons of chili sauce into a bowl, then stir well until the ingredients are dissolved.
Taste it again to suit your family’s preference!
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Preparing vegetables
For lotus flowers, peel off the outer skin, wash clean, and then cut into pieces about 2 finger lengths long. Cucumber should be washed thoroughly, cut in half horizontally, and then sliced into circles, removing the seeds.
Next, roll the outer skin of the cucumber and then cut into thin strips. For carrots, peel the skin, wash them clean, and then cut into strips.
For chili peppers, cut off the ends, wash them clean, remove the seeds, and then cut into strips.
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Prepare and sauté mushrooms
Clean the mushrooms with water and tear them into small pieces. Place a pan on the stove, add 1 tablespoon of cooking oil, wait for the oil to heat up, then add the mushrooms and season with 2 tablespoons of soy sauce. Sauté for about 7 minutes until the mushrooms are cooked and absorb the flavor, then turn off the heat!
Tip: Sauté on high heat to avoid releasing water from the mushrooms
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Mixing the salad
Gradually add lotus flowers, cucumbers, carrots, sliced chili, and herbs into a bowl, sprinkle crushed peanuts on top. Finally, drizzle the salad dressing over, and toss until the ingredients are well coated with the dressing.
Plate the salad onto a plate, top with sautéed oyster mushrooms, and garnish with a few lotus petals to complete our salad.
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Final product
The lotus flower salad with oyster mushrooms is finished with eye-catching colors, rich flavors, a balance of sweetness, sourness, and a hint of spiciness.
Crunchy carrots and cucumbers combined with soft lotus flowers and oyster mushrooms let you fully experience the light sweetness from the vegetables, providing an unforgettable taste experience.
How to choose fresh and delicious lotus stems
- Fresh and delicious lotus stems should be prioritized by choosing those that have just been harvested, still fresh and green.
- Choose stems with bright colors, not broken, wilted, or bruised.
- Absolutely do not buy stems that have turned dark or yellowed.
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With the detailed instructions above, you will surely successfully make 3 ways to make lotus stem salad that are sour, spicy, flavorful, appealing, and rich in rustic flavors. Quickly save the recipe and share it right away!
