What is lotus root and how to cook with it? (Full video)

[@lh9761]

The mandolin is the kitchen demon. It is sacred and feared.

[@esosequees2365]

The kitchen demon demands a blood sacrifice😂

[@amanSpawn00]

Describing the lotus root as sometimes being Long and slightly suspicious got me laughing way harder than I expected😂😂😂

[@playmyhero]

I tried this for the first time in a Chinese restaurant in paris, me and my friend we had no idea what it was it was in a ramen bowl and it was sooo good. We were amazed that it was so crunchy. They were like crisps but didn't get soggy in the ramen.

[@KikuAkachan92]

Thank you for going through all the steps including how to select a lotus root, this was so helpful! Thank you! 🙏

[@CrescentMoonboi]

0:15 The girl I went to Prom with talking to me:

[@lh9761]

😂😂😂😂 I came here to have a haha about the only choice thing Awwwwww you'd be my blind choice for prom

[@jonkung]

You’re a first choice to me, bro.

[@lh9761]

Wholesome You'd have two dates to prom ☺️

[@m.pearce3273]

Excellent Lotus root Hints one I might add is powdered it's perfect to thicken sauces no corn starch method I've favoured 30 plus years🎉🎉🎉🎉

[@EmorettaRobinson]

I'm gonna have to look around my local Asian store to check for lotus root. I love putting water chestnuts in my stir fry. So if lotus root is similar then I have something new to add. I mostly go there for natto. But I also allow myself to get those little panda shaped cookies that have a chocolate filling.

[@lh9761]

1:21 That looks awesome

[@eduardodiaz1662]

Fantastic video as always

[@SP-cp3qu]

lmao the mandolin jokes were great!

[@graefx]

I put them in miso soup. Also one of my go to hot pot veggies.

[@supermegaawesomeultragal7820]

Thank you for speaking of respecting the mandolin 😂

[@bluelotus3750]

Thank you for doing this!💙

[@Lazrbeams]

Nodody: Mandoline: BLOOD FOR THE BLOOD GOD

[@marksando3082]

Oh believe me, I fear the mandolin. It has supped on my blood enough times..

[@StanWatt.]

I can feel an online buying binge from London next week.... :)

[@fettel1988]

"Respect this because it craves your blood" Only reason I still have my entire pinky finger is because the cabbage 'spine' created a moment of resistance.

[@d20love]

I love cooking with lotus root but more often than not I end up with stringy fibrous strands coming off of them. How do I avoid that happening?

[@JuliusUnique]

how does it taste?

[@thegoodgeneral]

“Respect this because it craves your blood.” Hahaha

[@LittleKey93]

How long do you boil it for?

[@guillermobernal9840]

I only had them in Hot Pot.

[@PezzaTheFlezza]

A market stall I would go to all the time in school had lotus root as a side, and it was my absolute favourite! But apparently it got too expensive for him to import so he stooped doing it… Still does great food tho

[@andrewm1793]

What is that wok heating element?!?!

[@AhmadIzzJ]

It should be induction. He talked about it in a video before.

[@wochan7193]

wait… is that an induction wok???

[@m.night_shyamamalama_sama_kun]

I came here from Black Myth: Wukong

[@arfriedman4577]

A Jewish restauranti went to with my parents put rice in their burgers.

[@Laughshot4]

Oh we Pakistanis eat these bhea lotus root

[@SP-cp3qu]

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