Do not leave unattended.) Cook the thinly sliced lotus root in two or three batches for about five minutes, or until golden-brown. Remove with a slotted spoon and drain on a plate lined with ...

Very finely chop the lotus root. Mince the ginger and spring onions ... turning over the patties as they brown, and adjusting the flame as needed so the pieces don't burn. Blot the patties ...

It boasts the tell-tale delicate sweetness of the lotus root but leaves a bland, clean taste, according to aficionados. It takes about 800 kilograms of lotus roots to produce 1,800 bottles.