Onion Boil in flower shape
Onion Boil in flower shape 🧅🪷 is a easy Chinese recipe that serves 2. 120 calories per serving. Recipe by Ms Shi and Mr He on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $3.42 total, $1.71 per serving
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
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
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
Slice Onion
Thinly slice the onion into half‑moon strips.
Time: PT2M
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
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
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
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
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
Dietary info: Vegetarian, Vegan, Gluten‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of Lotus Root: Daikon radish, Jicama
- Instead of Onion: Shallot, Leek
- Instead of Vegetable Oil: Sunflower oil, Avocado oil
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of White Pepper: Black pepper
- Instead of Vinegar: Apple cider vinegar
Equipment Needed
- Cutting Board
- Chef's Knife
- Wok or Large Skillet
- Chopsticks (optional)
- Heat‑Resistant Spoon or Spatula
- Timer (optional)
Critical Steps — Do Not Skip
- Cross‑cutting the lotus root without cutting through the center.
- Maintaining oil temperature at 375°F for the 54‑second flash fry.
- Patting the lotus root dry after soaking to avoid oil splatter.
Chef Tips from the Video
- Use a high smoke‑point oil to achieve a quick, even browning without burning.
- The cross‑cut lattice not only looks attractive but also increases surface area for crispness.
- For extra flavor, finish with a drizzle of toasted sesame oil just before serving.
Troubleshooting
Lotus root becomes soggy instead of crisp.
Make sure the lotus root is thoroughly patted dry before adding to hot oil and do not overcrowd the wok.
Onion turns mushy.
Add the onion after the lotus root has already crisped and keep the stir‑fry time short (about 1 minute).
Oil splatters excessively.
Dry the lotus root pieces well and use a splatter guard or lower the heat slightly before adding the vegetables.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Re‑heat briefly in a hot pan before serving.
Freezer: Not recommended; texture will become soggy.
Room temperature: Best eaten within 1 hour of cooking.
Make-Ahead Tips
- Slice and soak the lotus root up to 2 hours ahead; keep submerged in water with a splash of vinegar.
- Pre‑slice the onion and store in a sealed bag in the fridge.
Frequently Asked Questions
What is the cultural significance and history of lotus root in Chinese cuisine?
Lotus root, known as "lian ou" in Mandarin, has been prized in Chinese cooking for centuries for its crunchy texture and symbolic meaning of purity and good fortune. It is commonly used in stir‑fries, soups, and braised dishes, especially during Lunar New Year celebrations.
What are the traditional regional variations of lotus root dishes in Chinese cuisine?
In northern China, lotus root is often sliced thin and stir‑fried with garlic and soy sauce, while in the south it may be braised with pork or cooked in sweet‑savory sauces. Sichuan versions add spicy chili oil, whereas Cantonese styles favor a light seasoning to highlight the natural sweetness.
How is lotus root traditionally served in Chinese home meals?
Lotus root is typically served as a side dish or part of a larger family plate, either stir‑fried, braised, or pickled. It is presented hot, often garnished with scallions or sesame seeds, and eaten alongside rice and other main dishes.
During which Chinese celebrations is lotus root commonly prepared?
Lotus root appears in festive meals for the Lunar New Year and the Mid‑Autumn Festival because its layered appearance symbolizes prosperity and the wish for a “full” year.
What other Chinese dishes pair well with this crispy lotus root and onion stir‑fry?
It pairs nicely with steamed jasmine rice, braised pork belly, mapo tofu, or a simple clear broth soup. The crisp texture balances richer, saucy mains.
What are the authentic traditional ingredients for lotus root stir‑fry versus acceptable substitutes?
Traditional ingredients include fresh lotus root, scallions, ginger, garlic, light soy sauce, and a high‑smoke‑point oil. Acceptable substitutes are daikon radish or jicama for the lotus root, tamari for soy sauce, and any neutral oil such as canola or sunflower.
What are the most common mistakes to avoid when making crispy lotus root and onion stir‑fry?
Common mistakes include not drying the lotus root after soaking, overcrowding the wok which drops the oil temperature, and over‑cooking the onion. These lead to soggy texture and loss of crunch.
Why does this recipe use a 54‑second flash fry at 375°F instead of a longer stir‑fry?
The brief high‑heat flash fry quickly seals the surface of the lotus root, allowing the cross‑cut lattice to open and become crisp without steaming the interior. Longer cooking would make the root soft and lose its signature crunch.
Can I make this lotus root stir‑fry ahead of time and how should I store it?
Yes, you can prepare the sliced lotus root and onion up to two hours ahead, keeping them submerged in water with a splash of vinegar. After cooking, store the finished dish in an airtight container in the refrigerator and re‑heat briefly in a hot pan before serving.
What texture and appearance should I look for when the lotus root is done?
The lotus root should have a golden‑brown, slightly glossy exterior with the cross‑cut lattice opened like a flower bud. It should be crisp to the bite yet tender inside, and the onion should be just softened with a faint translucence.
What does the YouTube channel Ms Shi and Mr He specialize in?
The YouTube channel Ms Shi and Mr He focuses on approachable Chinese home cooking, showcasing traditional techniques, quick weeknight meals, and creative twists on classic dishes with clear step‑by‑step guidance.
How does the YouTube channel Ms Shi and Mr He’s approach to Chinese cooking differ from other Chinese cooking channels?
Ms Shi and Mr He emphasize simplicity and everyday ingredients, often using common kitchen tools like chopsticks for precision cuts, whereas many other channels may rely on specialized equipment or elaborate presentations. Their style is friendly, family‑oriented, and budget‑conscious.
Last updated: August 28, 2026
