Lotus root (sliced)

Lotus root is the crunchy, starchy rhizome of the lotus plant, with a mild, slightly sweet flavour and a distinctive pattern of holes when sliced crosswise. It is used in stir-fries, soups, and pickles across East and Southeast Asian cooking, retaining a crisp texture even after cooking. It is typically peeled before slicing and cooking.

Slicing changes an ingredient's shape and how it settles into a measuring cup compared with the whole or diced form.

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