Comments on: Kung Pao Lotus Root

By: Paul

Paul — Wed, 29 May 2024 00:10:48 +0000

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 🙂

By: Elaine

Elaine — Tue, 27 Sep 2022 22:51:50 +0000

In reply to AJ. Black vinegar is a better choice.

By: AJ

AJ — Tue, 27 Sep 2022 21:56:23 +0000

What kind of vinegar do you use for the sauce? I have black vinegar and rice vinegar.

By: Elaine

Elaine — Mon, 12 Jul 2021 14:14:11 +0000

In reply to andy. No, Andy. Dried lotus root can't work for this one.

By: andy

andy — Mon, 12 Jul 2021 10:42:08 +0000

Hi! Can this recipe work if I only have dried lotus slices from the grocery?

By: chris 06

chris 06 — Thu, 25 Mar 2021 14:11:14 +0000

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

By: Elaine

Elaine — Sat, 27 Feb 2021 13:03:15 +0000

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.

By: Amanda Sylvester

Amanda Sylvester — Thu, 25 Feb 2021 06:45:03 +0000

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!

By: Elaine

Elaine — Wed, 17 Feb 2021 03:00:51 +0000

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.