Making crispy braised lotus roots~ Just one delicious soy sauce
Lotus root contains tannin, so it's bitter It's easy to change color, so before cooking It's good to soak it in vinegar water for a while. Lotus root contains a lot of vitamin C and iron, so it's good for angiogenesis Helpful and high in potassium to relieve high blood pressure I do that.
6 serving
Within 30 minutes
미니쿡쌤
Ingredients
  • lotus root
    600g
  • Seasoned soy sauce
    3paper cup
  • Sugar
    3TS
  • Bottled water
    3cup
  • olive oil
    2TS
  • black sesame
    little
  • Cheongju
    2TS
  • Starch syrup
    6TS
  • plum extract
    1TS
  • Sesame oil
    1ts
Cooking Steps
STEP 1/8
1. Peel the lotus root
In vinegar water (water 2C. vinegar 1t)
If you soak it for a while and cook it
I'd love to.
2. Lotus root soaked in vinegar water
Blanch slightly in boiling water.
STEP 2/8
The blanched lotus root is covered with olive oil
Water from frying in a pot.Cheongju
Delicious soy sauce.Starch syrup
Put it in and cook it.
STEP 3/8
One tablespoon of plum extract
Put it in.
STEP 4/8
Add sugar and cook over low heat
Reduce it.
STEP 5/8
I was cooking with 4 tablespoons of starch syrup
Cook it over high heat and rummage through it
I give it to you.
STEP 6/8
If you add 2 tablespoons of starch syrup and reduce the amount of soup
Reduce the heat.
STEP 7/8
Add sesame oil and black sesame
Sprinkle it and turn off the heat.
STEP 8/8
Let's put it in a bowl.
Braised crunchy and delicious lotus roots
It's done^^
Lotus root has a crunchy taste even if it's cooked for a long time. Add the finishing ingredients and boil it over high heat It becomes a glossy braised food
Cooking review
4.00
score
  • 162*****
    score
    Easy... Easy.. I'm enjoying it^^
    2016-11-12 15:14
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