braised sticky lotus root
Lotus root is a representative root food and is known as a healthy food. Personally, I like fried lotus roots with crunchy texture and blanched salad mixed with perilla sauce. But... my husband sometimes... maybe because of his old perfume.. It's sweet.. We often talk about steamed lotus roots. It was a long time ago.. The sweetness was precious... The best side dish would have been the chewy steamed lotus root, which was boiled sweetly, but... In terms of health.. It's a side dish that may contain too much starch syrup. But I'm going to eat one or two side dishes... I boiled it for more than an hour..It can be different depending on the amount.. Please refer to it.. Anyway, the tip for braised lotus roots is to add more starch syrup than you think~~ And you have to cook it slowly, over low heat for a long time.
2 serving
Within 60 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • lotus root
    1kg
  • Soy sauce
    1cup
  • Starch syrup
    1~1.5cup
  • Nuts
    300g
  • dried red pepper
    3ea
  • Vinegar
    2TS
  • Water
    2cup
Cooking Steps
STEP 1/10
For how to choose lotus roots, buy one with blocked ends. That's how it doesn't get windy. If it's cut in the middle, it's more likely to have wind in it.. The skin off the market is.. Well, I don't think I can be free from distrust in drug handling. Lotus root is a food that browns easily...
STEP 2/10
I peeled the lotus root with potato filler.
STEP 3/10
I cut it into 0.5cm thick pieces. I'm going to cook it for a long time and make it chewy.. I cut it slightly thick.
STEP 4/10
They prepared nuts for me at home. I put a lot of walnuts, almonds, and pumpkin seeds.
STEP 5/10
I put enough water to soak the lotus root and blanch it with 2 tablespoons of vinegar. It is said that soaking in vinegar prevents browning of lotus roots and removes the taste of Arin. When you say blanch, don't take it out after a few seconds like blanching... I boiled it for about 10 to 15 minutes.
STEP 6/10
I washed it 2-3 times so that it doesn't smell like vinegar.
STEP 7/10
I put lotus root, starch syrup, and water first and cooked it for about 30 minutes.
STEP 8/10
I put the dried red pepper and soy sauce in here and when it starts to boil, I boiled it down to low heat and boiled it down.
STEP 9/10
Blanch the walnuts in boiling water and stir-fry the almonds in a dry pan, and the astringent taste of the walnuts disappears..
Almonds become much more savory.
STEP 10/10
When there's a bit of soy sauce left... Add the nuts and cook.
After tasting it... Add more starch syrup or soy sauce.
It is not difficult to cook side dishes with soy sauce, starch syrup, or sugar, such as steamed lotus roots or soy sauce.. If you don't keep an eye on it, you may get burned, so you should stir it occasionally while doing other things in the kitchen. This is hard... ^^
Cooking review
5.00
score
  • 649*****
    score
    Like the recipe, it was boiled down with starch syrup and soy sauce The color is pretty and the taste is deep in the liver. The texture is also excellent. Thank you for the best recipe^^
    2023-01-18 21:43
  • 522*****
    score
    Not salty but crunchy It's delicious Thank you.
    2018-10-31 22:06
  • 841*****
    score
    I succeeded in braised lotus roots for the first time Thank you
    2017-03-27 10:36
  • kb3***************************
    score
    It looks delicious
    2017-03-19 10:01
  • 757*****
    score
    How to choose lotus root. It helped
    2017-02-16 08:31
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