From the lotus plant, people in each region have their own way of transforming it to create unique dishes.
Braised lotus root and spare rib soup, lotus petal spring rolls, steamed lotus spring rolls, and lotus root salad are dishes that people in the South often make.
Ingredient
Lotus root and pork rib soup
500 gr pork bones
One lotus root, one carrot
Scallions, ground pepper, seasoning powder, sugar, salt, MSG
Lotus Spring Rolls
300 gr minced lean meat
Lotus petals: choose about 10-15 large petals for easy rolling
3 gr wood ear mushrooms, ground pepper, green onions, seasoning powder, chili sauce, crispy flour
Steamed lotus cake
200 gr minced meat
200 gr minced pork
Three lotus buds, remove pistil inside
2 gr wood ear mushrooms, green onions, ground pepper, seasoning powder, sugar, MSG, salt
Lotus root salad
500 gr fresh lotus root
300 gr shrimp
100 gr roasted peanuts
A carrot
Vietnamese coriander, garlic, chili, lemon, sugar. onion, celery.
Perform
Lotus root and pork rib soup
With simple ingredients and preparation, lotus root soup is a suitable choice on hot summer days. The broth is sweet and clear, the lotus root is crunchy and flavorful. In addition, lotus root is also a food that stimulates the taste buds, helping you eat more deliciously.
Making:
Peel the carrots, wash them and cut them into flower shapes, or round or square shapes as you like. Peel and wash the lotus root, cut it into bite-sized pieces. Soak the cut lotus root in diluted salt water and then wash it to keep it white and not dark. Boil it briefly so that the lotus root softens faster when cooked. Wash the spare ribs with salt water, cut into bite-sized pieces, blanch them in boiling water to remove the bad smell and help the ribs cook quickly. Finely chop the green onions.
Prepare a new pot of water, cook over medium heat. When the water boils, add the spare ribs and lotus root. Simmer for about 15 minutes, then add the carrots and leave for another five minutes. Season to taste. Finally, add onions and a little pepper to the pot of soup. Turn off the heat and enjoy.
Lotus Spring Rolls
In addition to traditional spring rolls, lotus petal spring rolls are also a familiar choice for Southerners when lotus season comes. The unique, nutty flavor is just as delicious as traditional spring rolls.
Making:
Soak the black fungus in hot water to quickly expand, then wash and chop finely. Chop the green onion and mix with the minced meat and season as in the traditional spring roll filling. Slowly add the mixed filling into each lotus petal, slowly roll it in the direction of the lotus petal to cover it. Put the pan of oil on the stove to boil, dip the spring roll in the fried flour and then drop it into the oil pan, reduce the heat to low, flip the spring roll evenly until it is firm and fragrant, remove it to a plate, and turn off the stove. This dish is served with chili sauce to greatly enhance the delicious taste.
Steamed lotus cake
This dish is a combination of fresh lotus flowers and meatballs. The meatballs are juicy, rich in flavor, and have a refreshing lotus scent. They are easy to roll but not chewy or bitter.
Making:
Wash the lotus, remove the pistil inside, leave the inside of the lotus hollow, wash and turn upside down to drain. Soak the black fungus in water until it expands, wash and chop finely. Chop the green onion as well. Mix the black fungus and green onion that have just been processed with the minced meat, pork paste, and season to taste. Add the mixed mixture to the lotus by slowly adding a teaspoon and pressing lightly with your hand to make the filling tighter. When all the filling is added to the lotus, put the steamer on the stove, when the water boils, add the lotus flowers one by one, cover and steam for 15-20 minutes. If you poke a toothpick into the lotus flower and see that the meat is no longer stuck to the toothpick, the sausage is cooked. Turn off the stove and arrange on a plate. Cut the lotus flower in half for easier eating and a more beautiful look.
Lotus root and shrimp salad
This dish is loved by many people because of the sweet taste of shrimp combined with the crunchiness of vegetables, making it easy to eat and stimulating the taste buds.
Making:
Clean the shrimp, cut off the back, remove the black vein, put in boiling water to boil until cooked. When the shrimp is cooked, take it out and put it in cold water, drain, peel the shrimp shell. Clean the lotus root, cut into pieces, split thinly, soak in water mixed with a little vinegar and alum for about 15 minutes, rinse with cold water and drain. Peel the carrots and onions, wash and cut into thin strips; cut the celery into pieces; chop the Vietnamese coriander. Roast the peanuts with a little salt, let cool and peel off the skin.
Put the pan on the stove, add fish sauce, salt, sugar, MSG and mix well until the ingredients dissolve to form a thick mixture, then pour into a bowl, squeeze lemon juice and stir well. Add shrimp, carrots, lotus root, onions, celery, and Vietnamese coriander into a large bowl, sprinkle the fish sauce mixture evenly over the salad and mix well. Wait about 5-10 minutes for the salad to absorb the spices.
Arrange the lotus root salad on a plate, you can pick up shrimp and arrange them on top for a nice look, sprinkle roasted peanuts on top, add some fried onions and cilantro and enjoy. If you have shrimp crackers at home, it will be even more delicious.
Dessert
Seasonal fruits are delicious and cheap. (oranges, mangoes, watermelons, ripe bananas...)
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