Sweet and Sour Lotus Seeds
Lotus seeds have been a beloved ingredient in Asian cuisine for centuries, often used in soups, desserts, and savory dishes alike. The sweet and sour version is particularly popular in China, where balanced flavors are highly appreciated. Vinegar adds freshness, honey provides a pleasant sweetness, while soy sauce and ginger deepen the flavor profile. This simple yet exciting recipe can be easily made at home and pairs wonderfully with various Asian dishes.
Ingredients for this recipe
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Preparation Steps
1
Soak the lotus seeds for at least 6 hours or overnight to soften them and make them easier to cook.
2
Rinse the soaked lotus seeds, then place them in a pot and add 500 ml of fresh water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the seeds are tender.
3
In a bowl, whisk together the rice vinegar, honey, soy sauce, and sesame oil until smooth.
4
Peel and finely chop the garlic and ginger. In a saucepan, sauté them over low heat for 1-2 minutes, or until fragrant.
5
Pour the previously prepared sauce into the saucepan and heat gently, stirring constantly.
6
In a small bowl, mix the cornstarch with 2 tablespoons of water, then pour it into the sauce to thicken it.
7
Once the lotus seeds are cooked, drain them and stir them into the sauce. Let it sit for a few minutes to allow the flavors to meld.
8
Before serving, sprinkle with sesame seeds and serve on its own or as a side dish to other Asian dishes.
