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Selection of Fresh Lotus Root 1kgSelection of Fresh Lotus Root 1kg Also known as Renkon Why youll love it Crisp, juicy crunch with a gentle, nutty sweetness that holds up in stirfries, soups, and braises. Signature snowflake holes look stunning in salads and hotpot spreads. Takes on flavour beautifully from soy, vinegar, garlic, and chili oil. Versatile: slice thin for quick cook, chunk for stews, or shave for light salads. How to enjoy Garlicginger stirfry with snap peas Stirfry

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Selection of Fresh Lotus Root 1kg

Name: Selection of Fresh Lotus Root 1kg
Brand: lifisolutions.eu
SKU: 8365183058
Price: 24.19 USD
Availability: InStock
Rating: 4.1566 (994 reviews)

Also known as Renkon

Why you’ll love it

Crisp, juicy crunch with a gentle, nutty sweetness that holds up in stir‑fries, soups, and braises.
Signature snowflake holes look stunning in salads and hotpot spreads.
Takes on flavour beautifully from soy, vinegar, garlic, and chili oil.
Versatile: slice thin for quick cook, chunk for stews, or shave for light salads.

How to enjoy

Garlic‑ginger stir‑fry with snap peas

Stir‑fry thinly sliced lotus root with ginger and garlic, add a handful of crisp Fresh Sugar Snap Peas - 300g, splash of Haitian Premium Light Soy Sauce 500ml, and a drizzle of sesame oil. Cook on high for 3–5 minutes for maximum crunch.

Chilled sesame‑vinegar salad Low‑calorie

Blanch wafer‑thin slices 30–60 seconds, shock in cold water, then toss with Hengshun Zhenjiang Aromatic Vinegar 550ml, a touch of light soy, minced garlic, and chili oil (optional). Chill before serving for extra snap.

Tomato hotpot or homestyle soup

Add chunky slices to a bubbling pot made with Haidilao Tomato Hot Pot Base - 200g. Toss in Enoki Enoki Mushrooms - 300g and Ever Green Fried Tofu Puffs 150g for texture; simmer 6–10 minutes until just tender.

Red‑braised pork belly & lotus

Sear Borrowdale Free Range Pork Belly BBQ Slices - 6mm, 500g, add lotus root chunks, Haitian Dark Soy Sauce - 500ml, light soy, sugar, and water. Braise gently 20–30 minutes until glossy and succulent.

Crispy lotus chips (air‑fried)

Pat dry thin slices, mist with oil, air‑fry 8–12 minutes at moderate heat until golden. Dust with salt and a pinch of chili powder; serve with a dip of Chuan Lao Hui Spicy Chili Oil 210ml.

Prep Tips

Peel and rinse; keep slices in lightly acidulated water (a splash of vinegar) to prevent browning.
For extra crunch, blanch 30–60 seconds before stir‑frying; for stews, cut thicker half‑moons.
Slice crosswise for the classic "snowflake" look; use a mandoline for even, thin chips.
Season towards the end to preserve crisp texture; finish with a dash of black vinegar for brightness.