Jinan White Blossom Recipe
About Jinan White Blossom
Jinan White Blossom is a traditional dish from the Shandong region in China, celebrated for its delicate flavors and beautiful presentation. It is named for the city of Jinan, known as the "City of Springs," where pristine water sources contribute to the dish's light and refreshing qualities. Historical records trace the creation of this dish back to the imperial kitchens during the Ming Dynasty. It's a dish that symbolizes purity and elegance, often served at festive occasions and celebrations.
Ingredients
- Lotus Root - 2 medium-sized roots, peeled and thinly sliced
- Water Chestnuts - 8 peeled and chopped
- Green Onions - 3 finely chopped
- Ginger - 1-inch piece, julienned
- Garlic - 2 cloves, minced
- Rice Vinegar - 2 tablespoons
- Soy Sauce - 1 tablespoon
- Sesame Oil - 1 teaspoon
- Salt - to taste
- White Pepper - a pinch
- Cooking Oil - 2 tablespoons
- Spring Onion blossoms (for garnish)
Preparation
Step 1: Preparing the Lotus Root and Water Chestnuts
Begin by thoroughly washing the lotus root. Peel off the outer skin using a vegetable peeler. Slice the lotus root into thin, even rounds, ensuring uniformity for even cooking. Similarly, peel and chop the water chestnuts into small cubes. This combination provides a crisp and refreshing base for the salad.
Step 2: Prepping the Aromatics
Next, trim and finely chop the green onions. Julienne the ginger into thin matchsticks. Mince the garlic, ensuring the flavors are well-distributed within the dish. These aromatics will enhance the overall flavor profile.
Cooking Process
Step 1: Blanching the Lotus Root
Set a pot of water to boil, season it with a pinch of salt. Add the sliced lotus root and blanch for 2-3 minutes. This process softens the root slightly while maintaining its natural crunch. Drain and place the blanched roots in an ice bath to halt the cooking process. This will help keep them crisp.
Step 2: Stir-Frying the Ingredients
In a wok or large skillet, heat cooking oil until shimmering. Add the ginger and garlic, stir-fry until aromatic, roughly for 30 seconds. Introduce the blanched lotus root and water chestnuts. Stir-fry for an additional 3-4 minutes, ensuring they are well coated with the aromatic oil.
Step 3: Combining the Flavors
Lower the heat and add rice vinegar, soy sauce, and sesame oil. Season with salt and a pinch of white pepper. Toss all ingredients to combine thoroughly. Ensure the lotus root and water chestnuts absorb the flavors fully.
Step 4: Final Touch and Garnishing
Remove from heat and transfer the contents to a serving dish. Garnish with finely chopped green onions and delicate spring onion blossoms to create the "blossom" effect that is not only aesthetically pleasing but also adds a subtle flavor.
How to Enjoy
Jinan White Blossom can be served both warm and chilled, depending on personal preference. It's a delightful appetizer or side dish that pairs excellently with other savor offerings of traditional Chinese cuisine. It is often accompanied by a cup of fragrant jasmine tea which enhances its delicate flavors. For the best experience, enjoy this dish in a calm and serene setting, reflecting the tranquility of Jinan’s natural springs and the cultural heritage of this beautiful dish.
Remember to employ a cooking timer to ensure accuracy and perfection with each step.