INFO:
[Day 3 of 8 Chinese New Year Dishes that any homesick kid can make] lotus root and wood ear mushroom salad (藕耳相遇) Enjoy this dish that’s not only delicious but also meaningful—a celebration of abundance and chance encounters! Follow for more easy, festive recipes. **Ingredients** - 1 section of lotus root - 1 cup of fresh wood ear (or 1u002F4 cup of dried wood ear mushroom) - 1u002F2 tsp rice vinegar (for blanching) - A pinch of salt (for blanching) - 1u002F4 cup cilantro leaves, roughly chopped - 1u002F4 cup scallion greens, finely sliced **Sour and Spicy Sauce** - 2 tsp soy sauce - 2 tsp black vinegar - 2 tsp chili crips - 1 tsp more of the chili and 1tsp chili oil - 1 tsp oyster sauce - 1u002F2 tsp sugar - 1 tsp toasted white sesame Instructions 1. Peel the lotus root and slice it thinly using a mandoline for even slices. Rinse the slices thoroughly under running water to remove mud and excess starch. This step ensures the lotus root stays crunchy. 2. Boil water in a large pot and add 1u002F2 tsp rice vinegar and a pinch of salt. Blanch the lotus root slices for 2 minutes to keep the color vibrant and prevent oxidation. Immediately transfer the slices into an ice bath to cool and crisp up. 3. In the same pot of water, blanch the wood ear mushrooms for 2 minutes. Drain and set aside. 4. Choose a bowl that is taller than it is wide to create tension for a sturdy dome shape. Layer the lotus root slices inside the bowl, starting at the bottom and overlapping slightly to create a solid base. Add the chopped cilantro and blanched wood ear mushrooms on top of the lotus root. Garnish with scallion greens for a fresh, vibrant finish. 5. In a small bowl, mix all ingredients for the sauce 6. Pour the sauce around the dome to avoid disturbing its shape. The flavors will seep into the layers for a well-balanced taste.
