Kapitel 246: This Dish... Is Bad

Redakteur: Vermillion

At the heart of the wildlands, there was a city with many buildings. It was surrounded by thick walls that were built to protect it. Within the city, there were rows after rows of houses.

At the center of this city, there was a black tower that seemed to be made of alloy, and every floor of the tower looked incredible. The black color on the tower gave off the feeling of a very simple and unadorned architecture style.

Sheng Mu stood in front of the tower. The two elderly people who sat on the high above the first level of the tower scanned him before allowing him through. He thanked them and entered the tower. He walked up the winding stairs and did not stop until he reached the top of the tower.

There, there was only one room. Sheng Mu mumbled some words and that steel door that was sealed tight started opening, making a loud noise in the process. He respectfully entered the room and found himself staring into pitch blackness.

AUTORENGEDANKEN
CatatoPatch

Reminiscent Lotus: All I could find was a particular brand of sauce packets for lotus roots. The sauce itself is a product of Hunan and boasts of a fragrant, numbing and spicy taste. Essentially, just imagine a crispy 1cm thick vegetable 'chip' that is spicy and numbing.

In Hunan, a common household way to prepare lotus roots is by frying up some aromatics and broad bean paste before poaching the prepared lotus roots in liquid for a few minutes and topping it off with some additional condiments such as oyster sauce.

In general, garlic is fried with broad bean paste and sichuan peppers after which water is added to create a poaching liquid. Lotus Roots are sliced and given a quick rinse to remove any excess starch, before being poached in the liquid. Fresh Chilis, shallots and some oyster sauce are then added as a garnish.

Lotus roots, in my opinion anyway, tastes slightly on the lighter side and has a crisp texture depending on age. Older roots tend to be crisper and used as part of other dish. Younger roots on the other hand, tend to be slightly sweeter and more brittle; great for drier dishes where the root is the main ingredient.