How to make braised lotus roots is also good as a side dish for
This is how to make steamed lotus root, a side dish that is chewy, salty, and crunchy. Lunar New Year's Day is just around the corner, so if you make enough side dishes with lotus roots, it would be good to set the table with vegetables or pancakes. It's a side dish of glossy Lunar New Year.
6 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • lotus root
    3ea
  • Sesame
    little
  • Soy sauce
    4
  • plum extract
    1
  • Oligosaccharide
    4
  • Cheongju
    1
  • Water
    1mug cup
Cooking Steps
STEP 1/5
Peel the lotus root and cut it into 0.5cm thick pieces.
STEP 2/5
Put 2 tablespoons of vinegar and 1 tablespoon of thick salt in boiling water and simmer for about 10 minutes.
This removes the foreign substances between the lotus root holes,
It also removes the arin taste of lotus roots and prevents browning.
Wash the blanched lotus root in cold water and scoop it out in a basket.
STEP 3/5
Boil the blanched lotus root, soy sauce, rice wine, and water,
Add oligosaccharide and plum extract in the middle and cook.
You can add less oligosaccharide and mud sugar.
STEP 4/5
Cook over high heat, reduce to medium heat, and cook over low heat when the soup becomes self-sufficient.
I stir it from time to time and boil it down,
When it's cooked, sprinkle 1 tablespoon of sesame oil and sesame seeds and mix them evenly.
STEP 5/5
It's a lotus root stew with a crunchy and chewy texture.
It tastes even better because it is a root vegetable lotus root that is full of nutrients.
Cooking review
5.00
score
  • 129*****
    score
    It's perfect for my taste!! I make it every time and it's really good ^^ Thank you for the good recipe
    2019-12-27 13:36
  • 468*****
    score
    It's good ^^
    2018-10-30 06:47
  • 781*****
    score
    The seasoning is just right. Put in the hemp seed again. Thank you
    2018-02-23 16:28
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