Lotus Root Shoots (Mao Lian / Ou Dai)
レンコンになる前の赤ちゃん！指のように細い「究極のシャキシャキ野菜」
Description
The slender rhizome (shoot) growing in mud before it thickens into a lotus root. Called 'Ou Dai' or 'Ou Jian' in Chinese. Looks like long slender asparagus, with tiny signature 'holes'. Its greatest feature is a 'crunchy/snappy' texture even more incredible than lotus root.
Classification: Hardcore, Ingredient, Vegetable, Ou Dai, Lotus Root, Lotus Root Shoots, Crunchy, Hubei Specialty, Stir-fry
Shops selling Lotus Root Shoots (Mao Lian / Ou Dai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lotus root shoots(Fresh or Pickled)
Instructions
- [Typical Uses]
- [Suan La Ou Dai]: Masterpiece of Hunan/Hubei cuisine. Stir-fry sweet-and-sour with fermented chilies (Duo Jiao) and vinegar. An unstoppable 'drinking snack'.
- Pickles.
Learn more Substitutes, pairings, tips
Key spices
Tasteless and refreshing; a 'textural vegetable' that highlights vinegar and chili flavors by 120%
Substitutes at Japanese supermarkets
(Irreplaceable. Push comes to shove, ultra-thin bamboo shoots or mountain herbs)
Pairing
Duo Jiao / Black Vinegar / Cold Beer
Trivia
The tiny lotus root holes in its slender body are adorable; the visual fun and pleasant crunching sound make alcohol vanish infinitely.
Eating tips & etiquette
A luxurious early-summer ingredient from lake-rich areas like Wuhan. Often sold in Asian stores as pre-seasoned vacuum-packed 'snacks'; finding fresh ones makes you a true Chinese food maniac.
Allergen
None