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Editing Lotus root

Revision as of 18:31, 21 March 2024 by FoodBookSysop (talk | contribs) (Created page with "Lotus Root Lotus roots are frequently used in Chinese and Asian cooking. It is an underwater rhizome of the lotus flower and looks like a string of pink-beige sausages - but when it is sliced, a decorative pattern of holes is revealed. The flesh is tender, crunchy and sweet and turns pale pink when cooked. Lotus root is good added to salads, stir fries and Asian-style braised dishes. Look for lotus root in Chinese and Asian-style braised dishes.")
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