Sweet and Sour Lotus Root Box（糖醋藕夹）
Lotus root slices are wrapped in sweet and sour sauce, with a golden, crispy exterior and a tender, juicy interior. The tangy sweetness creates a perfect balance of flavors, offering both the comforting warmth of a family meal and a delightful, innovative taste.
What is Sweet and Sour Lotus Root Box?
Sweet and sour lotus root box is a popular snack from Hubei Province.
It’s made by sandwiching minced meat between slices of lotus root, coating them in a batter, and frying until golden and crispy. The dish is then drizzled with a specially prepared sweet and sour sauce.
With its crispy exterior and tender interior, it offers a perfect balance of sweet and tangy flavors, making it a favorite among food lovers.
Where to Buy Lotus Root
Best places to buy: Asian grocery stores typically carry fresh, frozen, and dried lotus root, which is suitable for a variety of cooking needs.
Fresh Lotus Root: If you can find fresh lotus root, it's the best option for dishes like Sweet and Sour Lotus Root Box, where you want to maintain its crisp texture.
Frozen Lotus Root: If fresh lotus root is unavailable, frozen lotus root is a good alternative. It’s convenient and quick, suitable for stir-frying, deep-frying, and other cooking methods.
Dried Lotus Root: Often used in soups or slow-cooked dishes, dried lotus root needs to be rehydrated and is ideal for long-cooking recipes.
INGREDIENTS
Main Ingredients
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·1 section lotus root
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·100g ground meat
Additional Ingredients
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·20g green onions
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·½ egg white
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·5g cornstarch
Seasonings
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·3g salt
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·5ml Chinese cooking wine
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·5ml light soy sauce
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·Ground pepper (to taste)
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·Few drops sesame oil
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·150ml white vinegar
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·20g sugar
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·30g ketchup
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·Cornstarch slurry (as needed)
COOKING STEP
Step 1
Slice the 1 section of lotus root and soak it in water to prevent discoloration.
Step 2
Finely chop the 20g of green onions.
Step 3
In a bowl with 100g of ground meat, add 3g salt, 5ml Chinese cooking wine, 5ml light soy sauce, a pinch of ground pepper, and ½ egg white. Mix thoroughly.
Step 4
Add a few drops of sesame oil and 5g cornstarch, and stir until the mixture becomes sticky. Finally, add the chopped green onions and mix well.
Step 5
Prepare 100g cornstarch, and lightly dust one side of each lotus root slice with the cornstarch.
Step 6
Spread the meat mixture onto one side of each lotus root slice, then sandwich the slices together to form Sweet and Sour Lotus Root Boxes. Dust both sides with cornstarch and set aside.
Step 7
In a bowl, combine 150g all-purpose flour with 3g salt. Gradually add water to the flour, stirring until the batter reaches a thick, sticky consistency.
Step 8
Heat a small amount of oil in a pan until it reaches about 80% heat. Coat each lotus root box evenly with the batter and fry them one by one, turning occasionally. Once they turn a light golden color, remove them and plate them.
Step 9
To make the sweet and sour sauce: In a pan, combine 150ml white vinegar and 20g sugar, stirring to dissolve. Add 30g ketchup and continue mixing. Bring the mixture to a boil, then add the cornstarch slurry as needed to thicken the sauce. Cook until the sauce reaches a syrupy consistency.
Step 10
Arrange the fried Sweet and Sour Lotus Root Boxes on a plate and drizzle with the sweet and sour sauce. Enjoy!
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Success Tips
Lotus Root Preparation: After slicing, soak the lotus root in water to prevent discoloration and maintain its fresh color.
Seasoning the Meat Filling: Adding sesame oil and cornstarch to the meat filling helps it become more cohesive and results in a tender, smooth texture when fried.
Batter Consistency: The batter doesn’t need to be too thin; making it a bit thicker will help it better coat the lotus root, achieving a crispy exterior and tender interior when fried.
Oil Temperature Control: When frying the lotus root, the oil should be hot, but not too high. Around 80% heat is perfect for achieving the right crispiness.
Sweet and Sour Sauce Adjustment: You can adjust the ratio of sugar and vinegar to your taste. If you like a more sour flavor, add more vinegar. Finally, add a bit of cornstarch to thicken the sauce, making it more viscous and helping it cling better to the lotus root.
Recipe Variations
Meat filling substitution: If you want to try a different flavor, you can substitute chicken or beef for the pork. The texture will change, but it will still be delicious.
Add vegetables: In addition to green onions, you can add shredded carrots or chopped shiitake mushrooms to the meat filling for a refreshing touch.
Sweet and sour sauce variation: For a richer flavor, you can add a bit of soy sauce or a small amount of chili sauce to create a mildly spicy sweet and sour taste, which is both stimulating and appetizing.
Healthier version: If you want to reduce the fat content, you can use an air fryer for cooking. It works great, giving a crispy exterior and tender interior with less oil, making it a healthier option.
FAQs:
Some might find it has a slight earthy taste when simmered with pork bones, red dates, and dried squid, but that flavor is actually very unique and delicious.
Lotus root is also often stewed with ingredients like napa cabbage and tofu. This allows it to absorb the flavors of other ingredients, making it incredibly flavorful when paired with rice.
Additionally, lotus root can be stir-fried, sliced into chips, or even made into pickles. The possibilities are diverse, and the methods are flexible!
The sweet and sour sauce can also be made ahead of time and stored in the fridge; just heat it up before serving. This way, it's both time-saving and convenient!
For the sweet and sour sauce, store it separately in an airtight container in the refrigerator for about 1 week. Simply reheat it when you're ready to use.
REVIEWS
