omg these looks really tasty.. im used to eating lotus root in a soup or as a side dish but never tried it as a chip... this looks yummy... great recipe 8)
OMG, this looks fantastic. I've never would've thought of using lotus root for chips. It's like why not??? it's used for candy haha. Great stuff, definitely wanna try this one and it's super easy to make. So creative, I love ti! 👍LIKE #64
NIce recipe idea my friend ..... I love it ! ! ! ! Looks great ....I subscribed .... . Thanks for this nice video and hello from FRANCE ! ! ! ! ! ! 🍭🍊😍🍄💖
Super good looking ones, above all looking super yummy. 0:56 I'm wondering if these puffy crispy texture came from a specific type of oil they were fried in and or if it's related with the amount of time they were left in water (room temperature?) with white vinegar.
Lotus roots live underwater and have a different cell structure than say a carrot or potato. They are simultaneously much denser and also much more brittle at the same time. The vinegar helps do a mini pickles and soften the cell walls of the root and allow more moisture to leave the root during that last patting dry process. If you were to throw raw lotus into hot oil I imagine it would sputter and pop everywhere. I've never cooked with lotus but I went to cooking school so food science wise that's just my opinion.
