Look at the lacy pattern of fresh sliced lotus root!
As I said earlier lotus pod is eatable. Not everybody knows that and many people have never cooked it. Some time ago I saw fresh lotus pods at my favourite vegetable stall in Mongkok. Being very curious (as you know) I bought one and made a soup with it (I followed the seller’s instructions). Ha-ha! My husband found it very strange and I am sure he does not want me to make it a second time. For myself, I am satisfied: I have made my experiment and don’t see the point of trying again, knowing that we have so many other choices of food (which taste much better!)
Lotus pods / Lìhn-pòhng 莲蓬
- 350 g pork ribs (cut into bite size)
- 3 cups boiling water
- 2 tbsp. ginger juice
- 2 tbsp. Chinese rice wine
- ½ catty lotus root (~300g)
- 2 slices ginger
- 2 shallots
- 1 clove garlic
- 2 tbsp. vegetable oil
- 3 tbsp. red fermented bean curd
- ½ tbsp. Chinese rice wine
- 2 cups water
- 1 tsp. light soy
- 1 tbsp. sugar
- 1/8 tsp. ground black pepper
- Place pork in the boiling water. Add the ginger juice and wine to cook for 5 minutes. Refresh and drain.
- Wash, peel and slice the lotus root.
- Mash the ginger, shallots and garlic.
- Heat the oil in an earthen pan. Sauté the ginger, shallots and garlic till fragrant. Add the fermented bean curd to sauté for a while, pour in the pork and lotus root to mix well.
- Sizzle the wine; add the water and cover to simmer for 30 minutes. Remove the lid and season to taste. Continue to cook for 10 minutes then serve.