Did you know that lotus roots hide a lovely pattern inside themselves? Great for stamping patterns with paint!1. With swellings along its length, it resembles links of sweet potatoes, growing in strings up to a metre long.
2. Besides the subtle flavour and crunchy texture, in cross-section the root reveals a beautiful, lacy pattern.
3. The rhizome-root can also all be eaten raw, but there is a risk of parasite transmission, is therefore recommended that they are cooked before eating!
4. On the inside, several large air pockets
run the length of the tuber for buoyancy
in the water.
5. The starchy yet crisp flesh is slightly sweet; it may be sliced or grated to use in salads, stir-fried, or cooked in soups or stews.
Reference: Wikipedia, Asia Food Glossary Page, Special Foods, Asian Research
1 comment:
When I lived in Taiwan, there was a distilled liquor called 御蓮白酒, yà lián bái jiǔ, which translated to "court lotus white liquor." Some friends told me it was made from the lotus root, and others said it was from sorghum.
I don't know for sure about the liquor, but the lotus root was certainly good in soups and other cooked dishes, as the description in this blog states.
I can't find it in local markets, but I've seen it sometimes in oriental food supply stores.
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