All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Sep 27, 2006  •  Visited (276)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Fresh Lotus Root Salad
(T'ang - Ts'u - Ou - Pien)
What You Need:
  • 1 pound fresh lotus root
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • 2 teaspoons sesame-seed oil
  • ˝ teaspoon salt

  • How To Cook:
    1. Wash the fresh lotus root under cold running water and, with a sharp knife, peel off the skin. Trim off and discard both ends of the root.

    2. With a cleaver or sharp knife, cut the lotus root into 1/8-inch-thick slices, dropping the slices as you proceed into a saucepan of cold water to prevent them from discoloring.

    3. Drain off the cold water and pour 3 to 4 cups of boiling water over the lotus root slices to cover them completely. Let them soak for 5 minutes.

    4. Drain the slices again, rinse them thoroughly under cold running water and then pat the slices completely dry with paper towels.

    5. In a small mixing bowl, combine the soy sauce, vinegar, sugar, sesame-seed oil and salt, and stir them together until the sugar and salt are dissolved.

    6. Arrange the slices of lotus root, overlapping them in concentric circles on a serving plate. Pour the soy sauce-vinegar dressing evenly over the slices. Chill the salad in the refrigerator for at least 1 hour before serving.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Vegetables » Lotus Root
    Main Ingredient » Condiments » Soy Sauce
    Main Ingredient » Condiments » Vinegar
    Dish » Salads


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy