Stir-Fries
Orange-Flavored Lotus Root
Orange-Flavored Lotus Root is a classic summer refreshing cold dish, made with fresh lotus root and orange juice (or Tang orange powder). Lotus root is cool in nature, sweet in taste, and channels to the Heart, Spleen, and Stomach meridians. It is known for clearing heat and cooling blood, strengthening the spleen and stimulating appetite, and enriching blood and regenerating tissue. Oranges are rich in vitamin C, with a refreshing sour-sweet taste that stimulates the appetite. Together, they create a dish with a rich orange aroma, a perfect balance of sweet and sour, and crisp, refreshing lotus root slices. This dish is especially suitable for those suffering from loss of appetite, restlessness and thirst, and indigestion during the summer.
Main Ingredients
- Fresh lotus root 500g
- Orange juice (or Tang powder) Enough to cover the lotus root slices
- White sugar (or honey) 30g
- White vinegar (or lemon juice) 2 tbsp
- Salt A pinch
- Orange zest A small amount
Steps
Rinse the lotus root, peel, and slice into coin-thick (approx. 2-3mm) slices. The thinner the slices, the better they absorb the flavor. Soak the sliced lotus root in water for 10 minutes to remove excess starch.
Bring water to a boil in a pot. Add the lotus root slices and blanch for 15-30 seconds until just cooked. Immediately transfer to ice water to cool. Do not overcook, or the lotus root will lose its crisp texture; rapid cooling locks in the crunch. Drain and set aside.
Mix the orange juice (or dissolved Tang powder), sugar, white vinegar (or lemon juice), and a pinch of salt. Stir until the sugar is completely dissolved. If the orange juice is already sweet enough, reduce or omit the sugar.
Place the drained lotus root slices into a sealed container. Pour in the prepared orange marinade, ensuring the slices are completely submerged. Cover and refrigerate for 4-24 hours. The longer the marinating time, the more intense the orange flavor. Stir or turn the slices 1-2 times during marinating for even flavor absorption.
Remove the marinated lotus root slices and arrange on a plate. Garnish with a sprinkle of orange zest or mint leaves if desired. Best served chilled.
TCM Notes
Modern Nutrition Research: Clearing heat and relieving summer heat: Lotus root is cool in nature, clearing heat and promoting salivation — an ideal summer cooling ingredient. Appetite stimulation: Lotus root has a unique fragrance and contains tannins that strengthen the spleen, stop diarrhea, and increase appetite. The sour-sweet taste of oranges also stimulates the appetite. Nutritional supplementation: Lotus root is rich in starch, vitamins, and minerals. Orange juice is rich in vitamin C, which, combined with tannic acid in lotus root, promotes iron absorption. Digestive health: Lotus root contains dietary fiber that promotes intestinal motility and relieves indigestion.
Suitable for：Those with loss of appetite, restlessness, and thirst in summer Those with indigestion and post-meal bloating Those with hypertension and atherosclerosis Those with iron-deficiency anemia and malnutrition Those with nosebleeds caused by heat conditions Generally suitable for most people as a refreshing summer appetizer
Not suitable for：Those with spleen-stomach deficiency-cold or weak digestion: Lotus root is cool in nature; consuming it raw or cold may worsen symptoms Those with loose stools or diarrhea: Not recommended Diabetics: Orange juice and sugar are high in sugar — strictly control intake (use little or no sugar) Those allergic to lotus root or oranges Pregnant women: Lotus root is cool in nature; consume in small amounts (once a week)under medical supervision
