Marinade Lotus Root with Caramel

卤莲藕佐焦糖

Published: September 17, 2018

I bought some lotus roots in the nearby farmer’s market during food preparation before hurricane. It’s not easy to obtain fresh lotus root in Hong Kong. Fresh ones should be coated with mud and their texture is starchy like potato after cooking. Usually people would make soup with them. However, those I commonly find in the local markets are roughly cleaned and cut into big chunks between joints. I wouldn’t use these lotus roots to make soup, instead, I would fry or make salad.

Lotus roots can easily go bad in room temperature so it should be cooked quickly. There’s a tip of cleaning lotus roots – make sure you clean all mud on the joints before cutting them off, otherwise the leftover mud would be flushed into the holes of the lotus root and hard to cleaned.

I bought a big amount of lotus roots, about 900g after being peeled and cleaned, because I planned to marinade them all first and make different dishes.

Marinade Lotus Root

Ingredients –
Lotus roots, 900g;
Dark soy sauce, 5tbsp;
Light soy sauce, 5tbsp;
Bottled marinade, 1 cup;
Shaoxing wine, 3tbsp;
Ginger, 30g, smashed;
Salt, 3tsp;
Sugar, 3tsp.

How to do –
1. Clean and peel the lotus roots, cut off the joints if there are. But don’t cut them into small chunks. Usually when we marinade meat, vegetables, egg or tofu, we tend to keep them as the shape they are and cut them into the shapes we want when serving;
2. Put them in a deep pot, add water till they are covered, I used 9 cups. Add all seasoning ingredients. Bring to boil and simmer for half an hour in low heat. Have a taste, the broth should be a little saltier then a usual dish. We wouldn’t drink it anyway;
3.Lid on, turn off the heat and set aside. Let them marinade for half a day or overnight. I prepared it last night after dinner. Marinade is a cooking technique that food is soaked in the marinade broth for a long time so as to absorb the flavour;
4. It wasn’t too hot these days so I just let it sit in room temperature.

This noon, I made a sweet and savoury side dish with the marinade lotus root.

Marinade Lotus Root with Caramel

Serve 2

Ingredients –
Marinade lotus roots, 300g;
Sugar, 30g;
A knot of salted butter;
A pinch of toasted sesame seeds.

How to do –
1. Add water and sugar to a saucepan, don’t add too much water, few tablespoons should be enough; Cook over medium heat and stir until the sugar dissolves;
2. Simmer to desired caramel color, beware not to burn it, keep low heat;
3. I like to add a little butter in the caramel but it’s totally optional;
4. Slice the lotus roots into half centimeter’s thick, layer them in plate and sprinkle with caramel;
5. Sprinkle some toasted sesame seeds on top if you like.

You could make your own version of marinade broth by experimenting different combinations of herbs and spices. But I was lazy this time so I just used the bottled marinade. The marinade broth can be kept in freezer for cooking next time.

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