It's the first way to make lotus root stew. There are actually two types of lotus roots sold on the market. The slim and elongated male has a strong and crunchy texture, and the female has a soft and chewy texture. In fact, if you boil it down, there is not much difference between the two lotus roots, so it doesn't matter much how to make it.

It is the basic method of making lotus root stew, lotus root preparation. First, peel the lotus root with a cabbage chopping knife or a potato knife. Don't freeze it gently(?) and beat it, cut the lotus root well with 0.5cm of sesame seeds.

In the method of making boiled lotus roots, it is better to boil them first before boiling them. Pour enough water to cover the lotus root and 1 tablespoon vinegar

Rinse the cooked lotus root well in cold water.

If you like the smoky texture, you can boil it less, and if you like the soft texture, you can boil it for a long time. The texture of the finished braised lotus roots varies greatly depending on the time it is boiled.

Ginger, jujube, and dried red pepper (normal pepper available) are also included in the recipe for braised lotus roots.
Let's prepare the jujube for the lotus root stew by slicing the ginger instead. Also, let's prepare chili peppers by cutting them into appropriate sizes. When the lotus root is filled with ginger water, a cleaner and more delicious braised lotus root is completed.

Let's find out how to make steamed lotus roots in earnest. First, put 2 spoons of cooking oil in a heated pan and stir-fry lotus root. Stir-fry lotus root in cooking oil for 2 to 3 minutes to remove moisture and coat it with oil enough.

After that, 4 tablespoons of dark soy sauce and 2 tablespoons of brown sugar are added to make the color of steamed lotus roots.

As the next step in how to make braised lotus roots, braised lotus roots should be braised. Add soy sauce and brown sugar, stir-fry for about 3 minutes, and then pour in the water.

After that, add the prepared jujube and ginger and lower the heat. You can stir and cook the lotus root well.

In the method of making braised lotus roots, if starch syrup is added right away, all lotus roots become squishy(?).LOL While preparing for the post, the sweet lotus root stew and savory dialect are really impressive...
First of all, only sugar is added in advance so that the sweetness is doubled in the boiled lotus root.

After boiling the lotus root for about 15 minutes, add starch syrup when there is only a few spoons of soup left. Add more than 6 spoons of starch syrup.

If the water on the floor has almost disappeared while stirring evenly, let me introduce you to a tip on how to make braised lotus roots.

Add sugar and stir well over high heat. If you add cooking oil and stir it hard, it won't burn easily, so you don't have to worry.

If you look closely at the picture, you can see that it looks full of "tear threads" caused by brown sugar. This is the secret to maintaining the glow and stickiness even when the lotus root braised is cold.

Add dried red pepper (normal pepper) five minutes before the lotus root is completed.

If there is no soup and the taffy is tangled, the method of making braised lotus roots is over.

When you turn off the heat, let's add 1 spoon less sesame oil and 1 spoon of pepper (No. 2 is said to be a little too much)