Description -
It's a common vegetable in Asian countries. When you cut the root, you'll see many holes, usually eight or nine. It changes color rapidly when cut, and the inner flesh is exposed to air. To prevent oxidation, cut or sliced lotus root is immediately soaked in water with vinegar or water.

Use -

• Stir-fries: Sliced lotus roots add a crunchy texture to stir-fries. They can be stir-fried with vegetables, meats, or tofu, and seasoned with soy sauce, ginger, garlic, and other seasonings.
• Salads: Lotus root can be used in salads, either raw or lightly blanched. It's often combined with sesame seeds, vinegar, and light dressings for a refreshing dish.
• Soups and stews: Lotus roots are commonly added to soups and stews for their texture and slight sweetness. They can be simmered with meats, vegetables, and spices to enhance the flavor of the broth.
• Pickles: Lotus root can be pickled in vinegar, sugar, and spices, creating a spicy and crunchy side dish or snack.
• Tempura: Sliced lotus roots can be battered and deep-fried to make tempura, a popular Japanese dish.
• Braised dishes: In Chinese cuisine, lotus roots are often stewed with soy sauce, sugar, and other seasonings to create a sweet and savory dish.
• Chips: Thinly sliced lotus roots can be baked or fried to make crispy lotus root chips, a healthy and tasty snack.
• Dim Sum: Lotus root is sometimes used in dim sum dishes, often stuffed with ground meat or seafood and steamed or fried.