Ginger Lotus Root Salad
A refreshing Zhejiang-style cold appetizer with delicate flavor and a silky, smooth texture.
Ingredients
tender lotus root
500 g
minced young ginger
2 tbsp
white vinegar
2 tbsp
sesame oil
1 tsp
salt
to taste
MSG
to taste
Instructions
1
Step 1
Remove the nodes from the lotus root, peel it, wash it clean, then cut crosswise into round slices. Soak the slices in clear water and set aside.
2
Step 2
Take a container and add the minced ginger, white vinegar, salt, and sesame oil. Mix well to form a seasoning sauce and set aside.
3
Step 3
Bring a pot of clear water to a boil over high heat, add the lotus root slices and blanch until just cooked through, then remove and drain. While still hot, transfer the slices into the container holding the seasoning sauce, add the MSG, and cover the container with a lid to let the lotus root slices steep. Once the slices have cooled, mix everything evenly, plate, and serve.
