When Is Lotus Root Shoot in Season? Price and Recipes Explained in One Article

Lotus root shoot, called lotus whip, lotus silk vegetable, and silver sprout vegetable in ancient times, also known as lotus root shoot, lotus tip, lotus root runner, and lotus seedling. The lotus root shoot is the young tender rhizome of the lotus, composed of one internode at the tip of the rhizome and the terminal bud. So when is it generally in season? How much does one jin cost? What recipes are there? It is reported that lotus root shoot is also a seasonal vegetable, coming onto the market successively at the end of April or the beginning of May each year, and can be eaten until July or August. Newly harvested lotus root shoot is crisp and refreshing, and eating it in the hot summer can stimulate the appetite and relieve the heat. It is an indispensable delicacy on the summer dining table.

How much does one jin of lotus root shoot cost?

On August 8, 2017, the price of lotus root shoot in Hubei was as follows:

Hubei Wuhan Baishazhou Agricultural By-Products Grand Market Co., Ltd. - lotus root shoot price: 11.00 yuan/kg

What recipes are there for lotus root shoot?

There are many ways to eat lotus root shoot, and the cooking methods are varied: stir-frying, tossing, pan-frying, steaming, deep-frying, and quick-frying are all possible. It can be used as either a main ingredient or a secondary ingredient, and suits both meat and vegetarian dishes. The most famous are the two dishes stir-fried lotus root shoot and hot and sour lotus root shoot, but no matter how it is eaten, the taste is excellent. Cut it diagonally into slender segments, heat oil over high heat, add shredded red chili, and stir-fry briefly. The finished lotus root shoot is slender, crisp, and stringless, with a rich fresh fragrance - tender, elegant, plain, fresh, fragrant, spicy, and refreshing; no description of it is an exaggeration!

Recipe: lotus root shoot, vinegar, salt, green pepper, garlic, light soy sauce

Steps:

1. Cut the lotus root shoot diagonally, and cut the green pepper the same way; do not throw away the lotus joints, as they are the most tender part;

2. Mix with a little salt and marinate for a moment;

3. Heat cooking oil in a wok, then quickly add the lotus root shoot and stir-fry, then add the green pepper and garlic;

3. Add a little salt, light soy sauce, and vinegar;

4. Stir-fry for one to two minutes and then remove from the wok.

Appendix: Efficacy and effects of lotus root shoot:

Lotus root is sweet in flavor and cold in nature; it enters the heart, spleen, stomach, liver, and lung meridians. It clears heat and promotes fluid production; cools the blood; dissipates blood stasis; and stops bleeding. It mainly treats fever with thirst, vomiting blood and epistaxis, and bloody stool.

1. Strengthens the gastric mucosa: vitamin C and protein work together and can bind with various cells, promote the production of collagen, and play a role in strengthening the gastric mucosa.

2. Prevents anemia and assists liver function.

3. Lotus root also contains a glycoprotein known as mucin, which can promote the digestion of protein and fat, thereby reducing the burden on the stomach and intestines.

4. Stops bleeding. Lotus root has a certain therapeutic effect on thrombocytopenia and purpura. It is also effective for bleeding caused by blood heat. In addition, lotus root starch regulates and tonifies the spleen and kidneys, nourishes the kidneys and liver, and supplements marrow and blood.