Making Lotus Shoot Zha
Cut lotus root tips into inch-long pieces, blanch, salt-cure, and drain. Mix in scallion oil, julienned ginger and citrus peel, dill, fennel, cooked non-glutinous rice, and red yeast rice. Wrap in lotus leaves and let rest overnight before eating.
Ingredients
Lotus shoot tips (use fresh, cut into inch-long pieces, blanched in boiling water, salted to draw out moisture)
Scallion oil
a pinch
Ginger and kumquat julienne
Dill
Fennel
Cooked japonica rice
Red yeast rice (finely ground)
Instructions
1
Step 1
Use fresh lotus shoots and cut them into inch-long segments. Blanch in boiling water, then salt and press out the moisture.
2
Step 2
Combine evenly with a pinch of scallion oil, ginger-kumquat julienne, dill, fennel, cooked japonica rice, and finely ground red yeast rice. Wrap in lotus leaves and set aside overnight before eating.
