Lotus root pancake that makes you feel good while chewing
Lotus root is not because it has a special taste, but because of the idea that it is good for health, it makes you feel better while chewing. Today, I separated the egg yolk from the white and covered the lotus root with egg wash.
2 serving
Within 30 minutes
마이드림
Ingredients
  • lotus root
    1piece
  • Eggs
    3ea
  • Flour
    1/3cup
  • Cooking oil
    little
  • Green pepper
    1/2ea
  • Vinegar
    2spoon
  • Red pepper
    1/2ea
  • Salt
    1ts
Cooking Steps
STEP 1/8
A small root of lotus root was washed cleanly on the surface with a sponge and cut into appropriate thicknesses. Even if you wipe it with a sponge, you can see it's dark, so it's good to peel it with a potato peeler.
STEP 2/8
I put 2sp of vinegar in 1 liter of water and boiled it. If you do this, the lotus root color becomes white. I'll take out the Arin flavor from the lotus root. Boil slightly, drain the vinegar water, pour the bottled water, add a spoon of salt, and cook for about 10 minutes. Lotus root is going to be coated with egg water to make jeon, so it's better to cook the lotus root in advance.
STEP 3/8
Separate the egg 3 from the egg whites, add 0.5ts of salt, season each, and drain the blanched lotus root and add green and red peppers to garnish.
STEP 4/8
I put flour on lotus root
STEP 5/8
Beat in the eggs, add salt to each egg mixture, coat the lotus root with the egg mixture, and make a little bit by bit. Grease a frying pan slightly, wipe it off with a tissue, and bake it over low heat to show the color of the egg.
STEP 6/8
Before the eggs are cooked, decorate the center with green and red pepper
STEP 7/8
Turn it upside down and cook it a bit more.
STEP 8/8
The crunchy lotus root pancake has been completed.
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