Thursday, December 13, 2007
Caitlin simply loves to eat lotus root. She calls it 'wagon wheel', from the way it looks after I cut them across to produce 'holey' circular slices. Although she dislikes foods in the vegetable category in general, she quite enjoys those that are crunchy like celery, carrot, broccoli stems, cauliflower, french beans and lotus root. So to retain its 'crunchiness', I normally stir-fry these veges lightly in oil with a bit of salt, to where they are just cooked, having lost their 'raw' taste, yet still crunchy.
Lotus root is high in dietary fibre, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper and manganese. It can be boiled in soup, stir-fried with other veges, mixed in salads. I normally boil it in soup with red dates, wolfberries and some meat to further sweeten the broth. You can also add dried cuttlefish and/or scallops as well as arrowroot. This is one of the common and nutritous types of Chinese ways of cooking lotus root. The Chinese believe that besides it being nutritious, lotus root has medicinal properties too.