braised lotus root boiled down in soy sauce
Yoongi's ring~ I made braised lotus roots. Lotus root, which is effective in preventing anemia and high blood pressure, is also a national side dish ingredient that forms a double wall with burdock, a representative root food that Koreans like, right?
2 serving
Within 15 minutes
날개달고
Ingredients
  • lotus root
  • kelp broth
    6TS
  • Seasoned soy sauce
    5TS
  • grain syrup
    5TS
  • ginger liquor
    1TS
  • Cooking oil
    0.5TS
Cooking Steps
STEP 1/4
Peel the lotus root, which is about 18cm long, and cut it into 0.5cm thick with a filler, soak it in vinegar water for about 15 minutes, discard the water and boil it with 6 tablespoons of kelp stock, 5 tablespoons of seasoned soy sauce, 5 tablespoons of grain syrup, 1 tablespoon of ginger, and 0.5 tablespoon of oil.
STEP 2/4
From the beginning, open the lid and boil it, and when the sauce gets thicker and less, it's better to boil it down again over high heat to make it glossy. And you need to add grain syrup rather than sugar and oligosaccharide to make the sauce more sticky, so the sauce sticks to the lotus root well.
STEP 3/4
When the thick soy sauce wraps around the lotus root, turn off the heat and wrap it up with a little bit of sesame oil. You can finish by sprinkling sesame seeds..
STEP 4/4
If you want to eat braised lotus roots, you can shorten the cooking time, but sometimes you want to eat braised lotus roots that are chewy. It's really good when you put it on top of hot rice~~~
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