Osmanthus-Infused Halal Lotus Root with Tangerine Zest Essence is a delightful Chinese dish that combines the earthy, crunchy texture of lotus root with the floral notes of osmanthus and the citrusy brightness of tangerine zest. This halal recipe is a favorite among those who enjoy light, aromatic dishes with a touch of sophistication. The combination of sweet and savory flavors, enhanced by the fragrant osmanthus, makes it a perfect choice for both special occasions and everyday dining. The dish is not only a feast for the taste buds but also a visual treat, with its vibrant colors and delicate presentation.
Osmanthus-Infused Halal Lotus Root with Tangerine Zest Essence
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lotus root – 500 Grams
- Osmanthus Flowers – 2 Tbsp
- Tangerine Zest – 1 Tbsp
- Soy Sauce – 3 Tbsp
- Sugar – 1 Tsp
- Salt – 0.5 Tsp
- Sesame Oil – 1 Tbsp
- Rice Vinegar – 1 Tbsp
- Water – 500 Ml
- Green Onion – 2 Piece
Nutrition
Per Serving
120 Kcal
Calories
3 Grams
Total Fat
720 Mg
Sodium
20 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
4 Grams
Sugars
2 Grams
Protein
15 Mg
Vitamin C
Directions
Step 1
Peel and slice the lotus root into thin rounds. Rinse under cold water to remove excess starch.
Step 2
In a saucepan, bring 500 ml of water to a boil and add the sliced lotus root. Cook for 5-7 minutes until tender but crisp.
Step 3
Drain the lotus root and set aside. In the same saucepan, combine soy sauce, sugar, salt, osmanthus flowers, and sesame oil.
Step 4
Simmer the sauce over low heat for 5 minutes to infuse the osmanthus flavor. Add the lotus root back to the pan and coat evenly with the sauce.
Step 5
Remove from heat and add rice vinegar. Stir in tangerine zest for a refreshing finish.
Step 6
Garnish with sliced green onion and serve warm or at room temperature as a delightful side dish.
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