Apple Lotus Root
ID: 81f7aaeb...
This delicate chilled 'Apple Lotus Root' dish skips the traditional blanching-and-shocking process, resulting in a crisp, sweet, and sour appetizer. Infused with the natural fruitiness of apples and the sweetness of dried plums, it's a restaurant-quality Japanese-style side dish that is simple to make and fail-proof.
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🍳 Cooking Flow
Peel the lotus root, slice it thinly, and place it in cold water. → Heat the cold water with salt, blanch the lotus root for no more than 2 minutes, then remove and let cool. → Heat the white vinegar and rock sugar until dissolved (do not boil), then add the dried plums and apple slices and mix well. → Pour the sweet and sour apple sauce over the lotus root slices, cover tightly with plastic wrap, and refrigerate overnight to marinate.
Cooking Steps
Brief Cooking Order
Peel the lotus root, slice it thinly, and place it in cold water. → Heat the cold water with salt, blanch the lotus root for no more than 2 minutes, then remove and let cool. → Heat the white vinegar and rock sugar until dissolved (do not boil), then add the dried plums and apple slices and mix well. → Pour the sweet and sour apple sauce over the lotus root slices, cover tightly with plastic wrap, and refrigerate overnight to marinate.
Introduction
This delicate chilled 'Apple Lotus Root' dish skips the traditional blanching-and-shocking process, resulting in a crisp, sweet, and sour appetizer. Infused with the natural fruitiness of apples and the sweetness of dried plums, it's a restaurant-quality Japanese-style side dish that is simple to make and fail-proof.
Step 1
Wash the dirt off the surface of the lotus root, peel the skin, trim the ends until the internal holes are visible, then slice thinly.
Step 2
Place the lotus root slices into a pot of cold water, heat on the stove, add 1 tsp of salt, and blanch for no more than 2 minutes after the water boils. Remove immediately and let cool.
Step 3
Prepare the sauce: Add white vinegar and rock sugar to a pot. Heat over medium-low heat and stir until the rock sugar is dissolved. Remember not to bring to a boil; turn off the heat once the sugar has melted.
Step 4
Add the dried plums to the sweet and sour sauce, then add the apple slices and mix well.
Step 5
Pour the sweet and sour sauce containing the apple slices over the cooled lotus root slices in a bowl. Cover tightly with plastic wrap, pressing it against the surface, and refrigerate overnight before serving.
Ingredients List
Important Notes
Trim the ends of the lotus root until the holes are visible; slice evenly to ensure a consistent crisp texture. 💡
Blanch in cold water with added salt to ensure the lotus root keeps a beautiful color; do not overcook to maintain its crunch. ⚠️
When heating the sweet and sour sauce, only dissolve the rock sugar; do not bring to a boil, otherwise the acidity and aroma of the vinegar will dissipate. 🍳
When sealing with plastic wrap, press it closely against the surface of the ingredients; this ensures better marination and prevents oxidation and darkening. 👥
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