Lotus root and corn: a winning team 藕片和玉米凉拌

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Lotus root 莲藕 and corn 玉米 are a winning team, often paired in hearty winter soups. The flavors go so well together that last night I combined them in a 凉拌 or big hearty salad, just right for a hot weather meal. Here's how I made it in case you'd like to try it at home. 

 

Lotus root is one of those things that isn't quite accurately named. Instead of truly being a root, it's actually part of the segmented stalk of an unusual underwater rhizome. Grown mostly in the south part of China, as well as in Vietnam, India, Korea and Japan, it's a plant which loves sunshine. The paddies where it flourishes are initially filled with large, vivid flowers, parts of which are also edible. The flowers have acquired a good deal of significance in several religious and philosophical traditions.

 

 

 

 

 

 

 

 

 

 

 

 

Here's how lotus roots are grown and what they look like when freshly harvested. Being a lotus farmer is challenging work.

 

 

The ones I buy in my neighborhood wet market are grown near Yiliang 宜良，to the east of Kunming, not far from Stone Forest 石林。The young man and his wife who operate the stand sell them alongside bamboo shoots, from hills in that same area. They are a friendly and helpful couple, enthusiastic about their wares, and the wife always quizzes me carefully as to the intended use of my purchase. First time this happened I wasn't sure what to think and kind of drew a blank. So she prompted me by asking, "For salad, for soup, or for a stir fry?" Then the light bulb went on and I could answer. She selects the appropriate specimens with your culinary goal in mind; pretty darned helpful when you come to think of it.

 

 

 

When I got them home, I scrubbed them clean under cool running water. Then sliced off the hard surface with a sharp vegetable peeler. She has picked me nice pieces, the ends of which are still closed. Pieces that are broken or already cut in half sometimes have traces of sand and mud inside that is very difficult to remove and makes them slightly gritty. Mine were pristine.

 

 

 

Note that these two segments are not terribly big around, they are young sections and thus have a milder flavor than some of the bigger, more mature ones. The latter are great for soups and stews, but these are perfect for salads. They are crunchy and mildly sweet, while being slightly starchy. This is an item that plays well with others; doesn't insist on always dominating or being the center of attention.

 

Slice it thin and put the slices directly into acidified water. I used a splash of white vinegar, but lemon juice is also fine. If you don't do this and just leave it exposed to air after cutting, it turns brown and ugly; never gets white again regardless of how hard you might scrub it.

 

 

 

 

 

 

 

 

 

 

 

 

Let these slices soak while you get the other ingredients ready. I cut a cob of fresh corn into thin rounds. This makes them easier to pick up later with chopsticks at the table. Boil them for about two minutes in lightly salted water.

 

 

 

I planed down a carrot 胡萝卜 with a vegetable peeler, though you could just as well do it with a knife. Sliced a large scallion 大葱, and a single hot pepper 辣椒, removing most of the seeds. If you like more fire, leave them in. Washed and chopped some cilantro 香草。

 

 

 

 

 

At this point I like to make the dressing. I used one with dark vinegar 老陈醋 for the mixed vegetables and another one for the lotus root slices with white vinegar 白醋 so as not to discolor them. In each case it was just a tablespoon of vinegar, a tablespoon of light soy sauce 生抽 and a tablespoon of sesame oil 香油。Salt and a pinch of sugar; add MSG 味精 if you like. (Most Chinese do.) 

 

Drop the lotus into boiling water (I used the same salted water in which I boiled the corn) and let it blanch for about a minute. If you cook it too long it becomes mushy and uninteresting. Plunge it immediately into ice water to cool it fast; this keeps it nice and crisp.

 

 

 

Sauce the lotus and the other vegetables separately in two containers and put them into the fridge for about 30 minutes. Keeping them apart like this isn't essential, but it makes the finished product have more eye appeal. Very white lotus and colorful vegetables contrast nicely with each other when plated side by side.

 

 

    

 

 

When you are ready to eat, build your big dinner salad and put it on the table. It's a tasty and healthy one-dish summer meal, easily supplemented as desired. I ate mine with French bread and Emmental cheese plus a glass of chilled Spanish white wine.

 

 

 

[Alex_Hart]

On 8/10/2017 at 5:51 PM, abcdefg said:

The ones I buy in my neighborhood wet market are grown near Yiliang 宜良，to the east of Kunming, not far from Stone Forest 石林。The young man and his wife who operate the stand sell them alongside bamboo shoots, from hills in that same area. They are a friendly and helpful couple, enthusiastic about their wares, and the wife always quizzes me carefully as to the intended use of my purchase. First time this happened I wasn't sure what to think and kind of drew a blank. So she prompted me by asking, "For salad, for soup, or for a stir fry?" Then the light bulb went on and I could answer. She selects the appropriate specimens with your culinary goal in mind; pretty darned helpful when you come to think of it.

 

Do you mean she gives you different types of lotus root? Or is it just the size that matters? I've never had somebody tell me to buy different kinds of lotus root before, though we don't have anywhere near the selection you have in that picture.

 

Looks delicious - lotus root is one of my favorites. I will need to try making this.

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She gives me lotus root of different maturity. Young, small ones with a light flavor for cold dishes and salads; larger, mature ones with a stronger flavor for soups, stews, or stir-fries. 

 

I was there again yesterday to buy some and she did it again. She and her husband scrape off most of the mud before weighing the ones you are buying. They also trim away any bad parts on the ends before it goes on the scale. But they are careful not to slice open the ends.

 

It's easy to get spoiled here with such "specialist" service. Back in the US I might be able to find lotus root somewhere, maybe in a large supermarket or Asian grocery, but I doubt I could find such knowledgeable staff. Yesterday I showed the lady some fresh carrots I had bought to cook together with the lotus, and she smiled and gave that project her approval.

 

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Made it again yesterday for health-conscious guests. It's a dependable recipe that never fails to impress because it looks good as well as tastes good. Here's another shot of it.

 

 

 

Served it for a simple lunch alongside a 粥 porridge made of red beans 红豆, shanyao 山药，and a whole grain called Job's tears 薏米 or 毅仁米。Afterwards we had some Alishan 阿里山 Taiwan Oolong that I brought back earlier this month.

[Alex_Hart]

Looks great, abcd. I had some tiny lotus roots, quite 涩, in a salad once at 南京大牌档, a popular chain restaurant. It was delicious, but I've never managed to see it in stores. Perhaps it's seasonal? Will need to ask when I get back to HZ. I haven't seen them here in Shenzhen either.

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This lotus root isn't at all astringent. It's mildly sweet and a little bit crunchy. I'll bet they have it in Hangzhou.