Since I’ve been wanting to add more tubers in my meal, I made Lily Root (Lotus Root) Soup for today’s meal. Yeah I’ve been having this lazy mood over the weekend, so my weekend cooking has been anything with minimal efforts.
2 lotus/lily root – cut off end parts, and scrape the sides lightly (no need to use peeler)
Sorry I forgot to take picture of the ones I bought cause I was recharging the camera’s battery. Anyway here what they look like. Thanks for Google. (Source)
2-3 pieces of Chinese dried scallops (usually can be purchased at any Chinese supermarkets- they come in a package) -(Source)
Homemade chicken broth -didn’t really measure the amount – as long it covers all the lotus root -about 1 quart?
Dash of salt
1. Boil the whole lotus root, dried scallops in the chicken broth in pressure cooker – about 25 minutes
If you don’t have pressure cooker, might need to boil them a lot longer (simmer)- about 1-2 hours or until the lotus roots are tender. Add some salt.
2. Separate the lotus root from the broth
3. Slice them!