Grilled lotus root recipe with excellent crunchy taste. Braised
The crunchy taste is good, but it's really good to boil down and eat it Today, I cooked two dishes with lotus roots I also made lotus root jeon with braised lotus root and beef that I often make.
3 serving
Within 60 minutes
김선희
Ingredients
  • lotus root
    2ea
  • Vinegar
    1TS
  • lotus root
    1TS
  • Beef
    200g
  • Flour
    1/2TS
  • pan frying powder
    1/2TS
  • kelp broth
    1cup
  • Soy sauce
    6TS
  • Oligosaccharide
    5TS
  • grape seed oil
    1TS
  • Sesame oil
    1TS
  • Sesame
    little
  • crushed garlic
    1/2TS
  • Salt
    little
  • ground pepper
    little
  • thick soy sauce
    1TS
  • cooking wine
    1TS
  • Sesame oil
    1TS
Cooking Steps
STEP 1/9
First, cut the lotus root cleanly into the right size.
STEP 2/9
Dip the cut lotus root in vinegar water for about 10 minutes. This is because the color does not change when dipped in vinegar, but it also catches the astringent taste.
STEP 3/9
It's okay to use vinegar water as it is, so get water again, add some vinegar, boil it hard, and then boil it as if blanching the lotus root.
STEP 4/9
Then soak in cold water and drain.
STEP 5/9
Boil 1 cup kelp water and 6 soy sauce in a frying pan. When the water is moderately boiled down, add 5 oligosaccharides and 1 grape seed oil (all oil available) and simmer slightly.
STEP 6/9
Finish the moderately boiled lotus root with 1 sesame oil.
STEP 7/9
Season the beef with 1/2 of minced garlic, a little bit of salt, pepper, 1 dark soy sauce, 1 cooking wine, and 1 sesame oil.
STEP 8/9
Bite-sized beef is lightly seasoned with flour and placed in between lotus roots with pancake mix.
STEP 9/9
Cook until golden brown on top and bottom.
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