The idea that our favorite greens might run out has turned most of us who are left in Beijing into hoarders of sorts, stocking up on the usual suspects from broccoli to lettuce, red onions and the like, and go ballistic when they run out at our local groceries.
But usually, we might not be quite as good at fully utilizing the culinary resources made available to us in a country with such a rich culinary history and culture as China. For the most part, we might pick up a strange veg or two, or entirely bypass the ‘Chinese’ section at the grocers. But truth be told, those very same veggies that you might be overlooking because they are either too strange-looking might be just what we all need now.
With families all over the city in various states of self-quarantine, the danger might then be that junk food is a quick and satisfying alternative to waimai and cooking elaborate meals. But this outbreak won’t last forever. And as they say, a moment on the lips, a lifetime on the hips. An extended ‘cheat’ week might have a less than desirable outcome. But what if I told you, you could recreate your favorite snacks with some of those ‘strange-looking’ Chinese veggies you might tend to overlook?
Lotus Root Chips
Lotus root or 莲菜 (liancai) is one of the more common vegetables in the root species when it comes to Chinese cuisine. If you have been to a hotpot or MaLaTang restaurant, then you have probably enjoyed this root vegetable in a variety of stews and boiled configurations. One main complaint with those who have tried it is that it doesn’t have a strong flavor profile. But this simply means that it is an excellent blank slate onto which you can infuse any sort of flavor you prefer. It is also characterized by its signature holed pattern when sliced into, making it not only a delicious snack but a beautiful one at that.
Ingredients
- 1 lotus root (1 lotus root = 1/2 lb)
- Rice vinegar (see recipe below)
- neutral-flavored oil (vegetable, canola, etc) (for deep frying)
- Himalayan Pink Salt (or sea salt)
- Aonori (dried green seaweed) (optional)
Preparation
- Rinse the root thoroughly, after which you can either use a mandolin slider or a knife to slice the root into 1/8 inch slices. Peeling the root is optional. If you choose to leave the skin, then it might add to the overall appearance of the finished product
- Just like most other root vegetables when sliced, the lotus root is also prone to turning color and blackening when left too long. In order to avoid this, add a few drops of rice vinegar to some water and soak the lotus root for about five to ten minutes, after which you should thoroughly rinse and drain the water. Pat dry, preferably with kitchen paper towels.
- Heat your oil in a pan, using one slice to test the perfect temperature in which to fry the Lotus root. Drop the one slice in, and if it floats, the oil is ready. Fry the lotus root until golden and crispy. You can either choose to place them on a rack or on a paper towel to drain off excess oil, after which you should season with the condiments available.
Please note that the sea and Himalayan salts are optional and you can choose to flavor your chips with chili flakes, or a bit of regular table salt. And there you have your delicious, easy to make snack that will take you no more than twenty minutes to make. Enjoy!
Photos: pupswithchopsticks.com, Pixabay
