Zhejiang Smoked Lotus Recipe
A Journey into Zhejiang's Culinary Heritage
The province of Zhejiang, nestled along China's eastern coast, is renowned for its rich culinary traditions, blending natural flavors with nuanced techniques. Among its many distinguished dishes, the Zhejiang Smoked Lotus stands out as a testament to the region's innovative spirits and respect for local produce. Traditionally prepared by infusing the delicate flavor of lotus slices with fragrant wood smoke, this dish has been a treasured part of Zhejiang's gastronomic history. One can trace its origins back to ancient China, where lotus was not only valued for its nutritional benefits but also revered as a symbol of purity and enlightenment in Chinese culture.
Ingredients
- Lotus – 2 large roots, peeled and thinly sliced
- Soy Sauce – 3 tablespoons
- Rice Wine – 2 tablespoons
- Sugar – 1 tablespoon
- Ginger – 2 slices, finely chopped
- Spring Onion – 1 stalk, chopped
- Wood Chips – 1/2 cup, preferably tea tree or fruit wood for a mild flavor
- Oil – 2 tablespoons
- Salt – to taste
Preparation
Start by thoroughly cleaning the lotus roots. Once cleaned, peel and thinly slice them into consistent, uniform pieces. This not only ensures even cooking but also allows the flavor to penetrate more effectively during the smoking process. In a large bowl, combine soy sauce, rice wine, sugar, and salt to create a savory marinade. Add the sliced lotus and ginger, ensuring each piece is well-coated. Allow it to marinate for at least 30 minutes; this allows the flavors to meld and enhances the lotus's inherently mild taste.
Cooking Process
Once marinated, it's time to prepare your smoking setup. Using a stovetop smoker or a wok lined with foil, spread a layer of wood chips at the base. Set a wire rack or bamboo steamer above the chips. Place the marinated lotus slices onto the rack, ensuring plenty of space for smoke circulation. Cover tightly with a lid or foil and set over medium heat. Smoke the lotus for about 15-20 minutes, depending on your preferred intensity. Check the cooking timer to ensure perfect results. Once smoked, heat oil in a separate pan over medium heat. Add the spring onion and stir briefly, followed by the smoked lotus slices. Sauté until they develop a slightly crisp edge, adding depth and texture.
How to Enjoy Zhejiang Smoked Lotus
Traditionally, Zhejiang Smoked Lotus is savored as part of a larger meal, often accompanied by a bowl of steamed rice or porridge. Its smoky aroma pairs excellently with lighter dishes, making it an ideal addition to both vegetarian and meat-based feasts. Garnish with additional spring onion just before serving for a pop of color and freshness. This dish can also be enjoyed cold as a salad in warmer months, highlighting its versatile nature and refreshing mild smokiness.
Whether served as a side or an appetizer, Zhejiang Smoked Lotus offers a unique taste experience that echoes the culinary artistry and cultural heritage of its origin. Indulge in the historic flavors of Zhejiang and let this elegant dish transport you to a distant land of gastronomic delight.