Comments on: Kung Pao Lotus Root https://www.chinasichuanfood.com/kung-pao-lotus-root/ Chinese Recipes and Eating Culture Wed, 29 May 2024 00:10:48 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Paul https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-2/#comment-1506166 Wed, 29 May 2024 00:10:48 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1506166 Hi Elaine,
I have some dried Lotus root slices. Do I need to rehydrate them before using? If so do I use hot or cold water and for how long?
I have never tasted Lotus Root before so I’m really looking forward to trying it.

Thank you.
Paul 🙂

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By: Elaine https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-2/#comment-1449392 Tue, 27 Sep 2022 22:51:50 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1449392 In reply to AJ.

Black vinegar is a better choice.

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By: AJ https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-2/#comment-1449377 Tue, 27 Sep 2022 21:56:23 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1449377 What kind of vinegar do you use for the sauce? I have black vinegar and rice vinegar.

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By: Elaine https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-2/#comment-1228173 Mon, 12 Jul 2021 14:14:11 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1228173 In reply to andy.

No, Andy. Dried lotus root can’t work for this one.

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By: andy https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-2/#comment-1228135 Mon, 12 Jul 2021 10:42:08 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1228135 Hi! Can this recipe work if I only have dried lotus slices from the grocery?

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By: chris 06 https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-2/#comment-1191371 Thu, 25 Mar 2021 14:11:14 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1191371 J’ai trouvé pour la première fois des racines congelées.
Je vais donc les préparer suivant ta recette.
Est-ce que les beignets de lotus c’est bon????Si oui, peux-tu m’offrir la recette?? Merci par avance et gros bisous . Chris 06

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By: Elaine https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-2/#comment-1183868 Sat, 27 Feb 2021 13:03:15 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1183868 In reply to Amanda Sylvester.

Thanks Amanda. Yes, this lotus root is super crispy and yummy in this sauce. I am so happy to hear your good news. Happy cooking.

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By: Amanda Sylvester https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-2/#comment-1183117 Thu, 25 Feb 2021 06:45:03 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1183117 5 stars
this was my first time cooking lotus root so i was a little nervous, but this is delicious! Thank you for the further info on pre-cooking them!

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By: Elaine https://www.chinasichuanfood.com/kung-pao-lotus-root/comment-page-1/#comment-1181174 Wed, 17 Feb 2021 03:00:51 +0000 http://fd5.b5b.myftpupload.com/?p=9216#comment-1181174 In reply to Hg.

It helps to thickened the sauce. If you really don’t want it, you can skip or use other starch as a substitute.

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