Vegetarian dishes are not only refreshing and easy to eat but also appealing with various cooking methods ranging from simple to elaborate. So let’s join TasteVN in the kitchen right away to make 2 ways of cooking lotus root with lotus seeds to make your vegetarian meal more delicious!
1. Lotus root stewed with lotus seeds
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Lotus root stewed with lotus seeds For 4 people
Lotus root 500 gr Lotus seeds 100 gr Carrot 1 piece Lemon 2 fruits Vegetarian oyster sauce 2 tablespoons Soy sauce 3 tablespoons Color water 2 tablespoons Cooking oil 3 tablespoons Salt/MSG a little
How to choose fresh ingredients
How to choose fresh lotus seeds
- When selecting fresh lotus seeds, choose those that are round, uniform, about the size of half a finger joint, and have a white color with a slight yellow tint.
- You can check by pressing your finger into the lotus seed; if the seed still exudes a little water when pressed, it is fresh.
- Avoid selecting lotus seeds that are dark, with wrinkled outer skin. Also, do not choose seeds that are wet, as they will easily become dark and wilted.
How to choose fresh carrots
- For carrots, you should buy those that are of medium size, not too large or too small.
- Select carrots that are straight and tapered towards the end, with smooth skin, feel firm in hand, and are slightly hard.
- Choose those with a bright, deep orange color, and with fresh green tops tightly attached to the root.
- Do not choose carrots with wilted, bruised tops, damaged bodies, slimy areas, or spots, and those that feel soft when pressed.
-1-33-screenshot-800x450.jpg "2 Ways to Make Delicious and Flavorful Braised Lotus Root for a Different Taste on the Full Moon Day 3")
How to Prepare Lotus Root Braised with Lotus Seeds
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Prepare the lotus root
Prepare a basin with 1 liter of water mixed with the juice of 2 lemons.
To keep the lotus root clean and white, peel off the outer layer, cut it into slices about half a finger’s length, and soak in the lemon water mixture for about 10 minutes.
Then take it out and rinse water through the holes of the lotus root to clean off the dirt. For any areas that are not thoroughly cleaned, you can use chopsticks to reach deeper into the holes of the lotus root.
If you feel the lotus root is still not clean, you can soak it in rice washing water, then rinse it several times with clean water and let it drain.
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Prepare other ingredients
Fresh lotus seeds should have the bitter core removed, then wash them clean with water and let them drain. If you buy pre-prepared lotus seeds, you just need to wash them clean.
Wash the carrot, peel it, and cut it into bite-sized pieces.
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Stewed Dishes
Place a pot on the stove, add 3 tablespoons of cooking oil and heat it up. When the oil is hot, add lotus root and carrot and sauté for about 3 – 5 minutes until cooked.
Add 1/2 tablespoon of salt, 1/2 teaspoon of monosodium glutamate, and 2 tablespoons of vegetarian oyster sauce, then stir well for another 2 – 3 minutes.
Continue to add 3 tablespoons of soy sauce, stir briefly, then add 500ml of water (about 1/2 bowl of water).
Finally, add all the lotus seeds and 2 tablespoons of coloring water and bring to a boil. Once boiling, reduce the heat, cover slightly, and cook for 35 – 40 minutes until the water thickens and infuses into the vegetables to finish.
Tip: To keep the stew flavorful, if not consumed in one meal, transfer it to a earthen pot to use later!
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Final Product
Lotus root stew with lotus seeds is infused with spices, extremely delicious with the nutty flavor of lotus seeds and the sweetness of lotus root and carrot.
The best way to enjoy the dish is to pair it with boiled vegetables, hot rice, and sesame salt.
2. Stewed Lotus Root with Pepper
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Preparation
25 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Stewed Lotus Root with Pepper Serves 4
Lotus root 300 gr Green pepper 50 gr Lemon 2 pieces Vegetarian fish sauce 2 tablespoons Soy sauce 2 tablespoons Vegetarian seasoning powder 1 tablespoon Sugar 1 tablespoon Color water 1 teaspoon Cooking oil 2 tablespoons
How to Cook Stewed Lotus Root with Pepper
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Prepare the Lotus Root
First, peel the outer skin of the lotus root, then soak it in diluted lemon juice for about 10 minutes to prevent browning, then remove and let it drain.
Next, slice the lotus root diagonally to a thickness of about 0.5cm. For fresh green pepper, lightly pound it.
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Cooking the braising sauce
Place a pan on the stove, add 1 cup of water along with 2 tablespoons of soy sauce, 2 tablespoons of vegetarian fish sauce, 1 tablespoon of vegetarian seasoning, 1 tablespoon of sugar, and 1 teaspoon of caramel sauce, and stir well.
Then, add in the crushed green pepper, and stir well over low heat.
See more: How to make delicious braising sauce.
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Braised lotus root
Add all the lotus root into the pot of braising sauce (made in the previous step), using chopsticks to stir well so that the sauce seeps into the lotus root for about 5 minutes.
Next, add another cup of water to braise the lotus root over high heat until the lotus root reaches your desired softness.
Finally, add 2 tablespoons of cooking oil into the pot of braised lotus root, wait for it to boil for about 2 minutes, then turn off the heat.
Tip:
- If you want the lotus root to be soft, you can add more water for braising, instead of just 1 cup of water.
- Let the lotus root absorb the braising sauce for a few minutes before adding water to braise. This method helps the braised lotus root with pepper to absorb flavors better.
Final Product
Braised lotus root with pepper has a distinctive aroma of pepper, the braising liquid is thick, and you can still feel the crunchiness of the lotus root when eating. You can enjoy braised lotus root with white rice, sticky rice, or plain porridge!
How to choose delicious fresh lotus roots
- Delicious lotus roots will be plump, without bumps or dents on the surface.
- You should choose lotus roots with moderately large, short segments, the distance between those long segments indicates that the lotus root is just ripe and will have a delicious flavor.
- Natural lotus roots usually have a yellow color and no strange smell.
- Choose lotus roots that are not too big or too small; if you gently press them with your hand and they feel soft, that’s good.
- Do not buy lotus roots with very white skin, as they have been soaked in chemicals.
How to prepare crunchy white lotus roots
- Peel off the outer skin, cut into slices about half the size of a finger segment, then soak in water mixed with diluted lemon juice or diluted vinegar for about 10 – 15 minutes.
- Then take them out and use water to rinse the holes of the lotus roots to clean off the mud. For parts that cannot be cleaned, you can use chopsticks to thoroughly clean the holes of the lotus roots.
- If you feel that the lotus roots are not clean enough, you can soak them in rice washing water, then rinse with clean water several times.
- After that, take the lotus roots out and let them drain, this way the lotus roots will be completely white and clean of mud.
See more:
Thus, TasteVN has finished guiding you on how to make 2 ways to make braised lotus root for a vegetarian meal that is more delicious and diverse! Wish you success.
*Images and recipes referenced from the YouTube channel BẾP NHÀ CHÁU and Diệu Pháp Âm.
