Comments on: Lotus Root- Guide and Recipes https://www.chinasichuanfood.com/lotus-root/ Chinese Recipes and Eating Culture Fri, 14 Apr 2023 02:59:46 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-1265074 Sun, 10 Oct 2021 12:18:55 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-1265074 In reply to florence wong.

Avoid using iron cooking tools.

]]> By: florence wong https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-1259369 Thu, 30 Sep 2021 05:52:59 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-1259369 I am in australia and sometimes the lotus root here turns purple when I use them for soup.
Can you explain why they turn purple?

]]> By: Gemma https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-949184 Thu, 13 Jul 2017 06:01:52 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-949184 5 stars
I made it. One word: AMAZING!!
Tonight I’m making the Kung Pao version 🙂

]]> By: Elaine https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-805490 Sat, 29 Aug 2015 07:31:24 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-805490 In reply to Monica.

Hi Monica,

I have not tried to use dry lotus root yet. We all use fresh ones. But you can have a try and I would be grateful if you can let me know the result.

]]> By: Monica https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-804820 Fri, 28 Aug 2015 16:30:38 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-804820 Can I use dry lotus or does it need to be fresh root?

]]> By: Elaine Luo https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-744318 Mon, 25 May 2015 02:27:02 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-744318 In reply to Nami | Just One Cookbook.

I love crunchy root vegetables too. And I totally agree with your feeling about the taste and besides, they give a lovely and special color.

]]> By: Elaine Luo https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-744303 Mon, 25 May 2015 02:14:21 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-744303 In reply to steve bogart.

Hi Steve,
That’s true. Lotus root cannot be cooked with iron wok or iron pot. And I am so glad to know you here, hoping we can learn more from each other about Chinese cooking. Happy cooking ahead.

]]> By: Elaine Luo https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-744296 Mon, 25 May 2015 02:07:58 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-744296 In reply to ree.

Yes Ree,
This should be your dish.

]]> By: Nami | Just One Cookbook https://www.chinasichuanfood.com/lotus-root/comment-page-1/#comment-742314 Fri, 22 May 2015 18:53:43 +0000 http://fd5.b5b.myftpupload.com/?p=6734#comment-742314 I love crunchy root vegetables like lotus root, gobo, daikon, etc etc… It stays crunchy (not soggy) even after cooking and it gives wonderful sensation in mouth. 🙂 I have to try this recipe. I know I’ll enjoy it a lot with steamed rice! 🙂

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