Here is a very classic recipe to accommodate the lotus roots still sometimes very unknown in our countries. You have to like the slightly crunchy texture, but this version will allow a simple approach. The dish is ready in 25 minutes and gives an amazing visual. Serve as an accompaniment to a Chinese dish or simply with rice.<\/p> \n \n

Recette :<\/h2> \n \n

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• 500g of lotus roots (frozen is fine!)<\/li> \n
• 50g of sugar<\/li> \n
• 1 tablespoon of rice vinegar or alcohol<\/li> \n
• 2 tablespoons of clear soy sauce<\/li> \n
• 1 tablespoon of dark soy sauce<\/li> \n
• 1 tablespoon of neutral oil<\/li> \n
• 1 clove garlic, finely peeled and chopped<\/li> \n
• 2 tablespoons of toasted sesame oil<\/li> \n
• salt, pepper, sesame seeds<\/li> \n<\/ul> \n

  Instructions :<\/h2> \n \n

  First, make a dry caramel with the sugar. Put half the sugar in a saucepan or wok over moderate heat.<\/p> \n \n

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  When the sugar melts, add the other half of the sugar and shake the pan.<\/p> \n \n

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  When the caramel is done, pour in water.<\/p> \n \n

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  The caramel will harden immediately and then completely dissolve.<\/p> \n \n

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  For the recipe, I used frozen roots. They are already peeled and we have 500g of them, whereas with a fresh root, I find that I make too much. But it will be enough to peel and slice.<\/p> \n \n

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  Pour them into the pan (or wok).<\/p> \n \n

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  Pour enough water to cover them and then add the rest of the ingredients except for the sesame oil, which will be added at the end.<\/p> \n \n

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  Let boil over moderate heat.<\/p> \n \n

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  All the juice must be evaporated. In a wok the end of cooking is easier because you can shake to coat the thickening sauce.<\/p> \n \n

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  Add salt and pepper to taste and then add the toasted sesame oil. Serve as a side dish or with rice. Sprinkle with a little sesame seeds (toasted or not).<\/p> \n \n

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  Braised and caramelized lotus roots<\/h2>\n

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  Here is a very classic recipe to accommodate the lotus roots still sometimes very unknown in our countries. You have to like the slightly crunchy texture, but this version will allow a simple approach. The dish is ready in 25 minutes and gives an amazing visual. Serve as an accompaniment to a Chinese dish or simply with rice.<\/span><\/div>\n

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