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Some cooks choose to treat the dried lotus seeds with a lye solution before initially stewing them in order to shorten their cooking time. [1] Lotus paste is used in Chinese cuisine as a filling for mooncake, baozi, and other sweet pastries. Another common use of lotus paste is as a filling for lotus seed buns, a dim sum item. [citation needed ...
A lotus seed or lotus nut is the seed of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. The seeds are used in Asian cuisine and traditional medicine . Mostly sold in dried, shelled form, the seeds are rich in protein , B vitamins , and dietary minerals .
An edible seed [n 1] is a seed that is suitable for human or animal consumption. Of the six major plant parts, [ n 2 ] seeds are the dominant source of human calories and protein . [ 1 ] A wide variety of plant species provide edible seeds; most are angiosperms , while a few are gymnosperms .
Ingredients can include mixed grains, such as rice, millet, and barley; beans and nuts such as mung beans, azuki beans, lotus seeds, peanuts, walnuts, and chestnuts; dried fruit such as red dates, longan, raisins, and goji berries; and other ingredients such as vegetables and meat. [4] [12] [13] [1]
Place the seeds on a baking sheet and top with the sweet or savory spices. Give them a good mix to make sure the seeds are evenly coated. Roast in the oven for 10-15 minutes.
Lotus seeds are mostly oval or spherical, with sizes varying according to varieties. They are generally 1.2–1.8 cm long, with diameters ranging from 0.8 to 1.4 cm and a weight of 1.1–1.4 g. After lotus seeds have been decorticated and peeled, they are edible and rich in nutrients and can be dried for storage.
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Lotus seed paste is a traditional Chinese cooking ingredient, [2] commonly used as a sweet pastry filling, such as in Lotus seed mooncakes. [3] Lotus seed paste was used as a filling for sweet buns by Cantonese chefs, and rose to prominence sold as a form of dim sum. [4] More recently lotus seed buns have become less popular, being sold at ...