Braised lotus root beans with good texture
Let me introduce you to our holiday side dish, steamed lotus root beans.
2 serving
Within 60 minutes
쟁이
Ingredients
  • lotus root
    1ea
  • white clay
    1/3cup
  • Carrot
    1handful
  • wood ear mushroom
    2handful
  • Seasoned soy sauce
    1cup
  • kelp broth
    2cup
  • Sesame oil
    1TS
  • Sesame
    1TS
  • Cooking oil
  • dried red pepper
    1ea
  • Whole pepper
    10piece
  • anchovy broth
    1cup
  • thick soy sauce
    1cup
  • plum extract
    1/2cup
  • onion
    1ea
  • Garlic
    1pack
  • Ginger
    1piece
  • King oyster mushroom
    1/2ea
  • Tangerine
    1ea
  • Sea tangle
    1piece
Cooking Steps
STEP 1/5
Boil the seasoned soy sauce in advance and prepare it.
STEP 2/5
Cut lotus roots into bite-sized pieces, add 1 tablespoon of vinegar, blanch them slightly, and stir-fry them in a stir-fry pan.
STEP 3/5
Pour 2 cups of kelp water and boil it over medium heat. When the lotus root is cooked to a certain extent, add soaked beans and carrots and boil. Beans shouldn't be too soft to be fermented soybeans. Soak only about 70 percent of the beans.
STEP 4/5
When there is a little soup left, add flavored soy sauce and boil it down to taste, and finally add wood ear mushrooms and finish.
STEP 5/5
Turn off the heat, add sesame oil and sesame seeds, close the lid, and steam with residual heat.
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