Besides its use as a food, all parts of the lotus plant - seeds, leaves, and flowers as well as the root - have long been respected in the East for their medicinal properties. In Oriental medicine, lotus seeds are eaten to increase energy and vitality and to aid digestion. Containing twenty percent protein, the seeds are also nourishing. Though the entire rhizome can be used medicinally, the portion where the links join has the greatest effect. The physical resemblance of lotus root to the lungs is a clue to its healing properties. Lotus root has traditionally been used to treat various respiratory problems. Small doses of the juice extracted from raw, finely grated lotus root is prescribed for lung-related ailments, such as tuberculosis, asthma, and coughing. It is said to melt mucus accumulation in the body, especially in the respiratory system. They are good for heart diseases, also to increase energy and neutralize toxins from our body.
These fired lotus root slices make a very auspicious snack for The Chinese New Year. Lotus roots, in Chinese is " lin ngau " , which sounds like "lin yau", which means "every year you have plenty."
Ingredients:
Lotus roots
Oil for frying
Kosher/sea salt
Method:
Peel the skin off the lotus roots, then using a mandoline, slice into the thinnest possible of slices, soak alices in vinegared water to prevent oxidation.
Drain and dry slices on kitchen towels.
Heat oil to 300f and fry the slices by a handful. As soon as the slices turn slightly golden brown, remove with spider strainer and put on a cake rack to drain. Slices brown and burnt fast, so do not fry them until golden brown.
When all the slices are done frying. Line them in single layer on a cake rack and bake in a 250 f oven until crispy.
Sprinkle with salt when they are hot.
Serves
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