Good quality dried lotus seeds from Hunan is much better;
the vacuum packed one may be treated with sulphur prior to packing.
Good dried one breaks down in 1.5 hours. The cheap one takes hours to cook.
The only drawback is that the lotus seeds skin float to the top and needed to
be remove before serving.
Stay healthy.
I disagree with this,
It is true that we do have lotus flower in Metro Vancouver,
however, upon immigration, the plants left some of the good virtue behind.
The lotus flowers have little fragrant, the lotus root become un-palatable.
Even the lotus leaves have no fragrant at all. Fresh Lotus leaves was my favourite
cooking ingredients in HK, from Steamed Frog legs, fish to rice and desserts.
If you cannot locate good lotus seeds, Gingko nut would be a good substitute.
I guess the original recipe back then use fresh lotus seeds because they are wealthy people.
In Vancouver, we use only frozen and dried stuff. That is why always have that feeling that it taste different.
發表於 2009-6-21 13:34
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