Onion Boil in flower shape 🧅🪷

Ingredients

• 200 g Lotus Root (peeled, sliced into 1/4‑inch rounds, then four shallow cross cuts on each slice (do not cut through))
• 1 medium Onion (thinly sliced)
• 2 Tbsp Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 1 Tbsp Soy Sauce (light soy sauce)
• 0.5 tsp Salt (to taste)
• 0.25 tsp White Pepper (freshly ground)
• 1 Tbsp Vinegar (rice vinegar, used to soak lotus root to prevent browning)

Instructions

1. Prepare Lotus Root

   Peel the lotus root, slice into 1/4‑inch rounds, then using chopsticks on each side of a slice, make four shallow cross cuts (do not cut all the way through) to create a lattice pattern.

   Time: PT5M

2. Soak Lotus Root

   Place the cut lotus root slices in a bowl of cold water with 1 Tbsp rice vinegar. Soak for 5 minutes to prevent oxidation and keep them crisp.

   Time: PT5M

3. Slice Onion

   Thinly slice the onion into half‑moon strips.

   Time: PT2M

4. Heat Oil

   Add 2 Tbsp vegetable oil to the wok and heat over medium‑high until the oil reaches 375°F (190°C).

   Time: PT2M

   Temperature: 375°F

5. Flash‑Fry Lotus Root

   Add the lotus root slices in a single layer. Stir‑fry for exactly 54 seconds, allowing the cuts to open and the edges to bloom.

   Time: PT54S

   Temperature: 375°F

6. Add Onion

   Add the sliced onion to the wok and stir‑fry for another 60 seconds until the onion just begins to soften but retains crunch.

   Time: PT1M

   Temperature: 375°F

7. Season

   Stir in 1 Tbsp soy sauce, 0.5 tsp salt, and 0.25 tsp white pepper. Toss everything together for 15 seconds.

   Time: PT15S

8. Serve

   Transfer the crispy lotus root and onion to a serving plate. Serve hot as a side dish or snack.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

12g

Fat

7g

Fiber

3g