Unbelievable steamed lotus root without water
What is a low-water-free dish? It refers to cooking with only the moisture in the food itself, or adding a minimum amount of moisture.Cooking with low moisture and anhydrous moisture reduces the loss of taste and nutrients in the food itself. When cooking low-moisture and anhydrous, the pot needs an iron casting pot with a lid, an iron cauldron, and a triple or more pot with even and fast thermal conductivity. Also, there should be no steam holes in the lid. This is because steam escapes through the steam hole. Lotus root has the function of stopping various bleeding, relieving heat poison, erasing fish blood, and stopping vomiting. Try to make chewy lotus root stew with anhydrous flour.
4 serving
Within 60 minutes
요알남Mingstar
Ingredients
  • lotus root
    450g
  • Oligosaccharide
    4Ts
  • Soy sauce
    4Ts
  • cooking wine
    2Ts
  • Cooking oil
    4Ts
Video
Cooking Steps
STEP 1/11
Lotus roots peel off the skin.
STEP 2/11
Cut the peeled lotus root round and not too thick.
STEP 3/11
Soak the cut lotus root in vinegar water for about 20 minutes.
STEP 4/11
Drain lotus roots dipped in vinegar water.
STEP 5/11
Place drained lotus root in a bowl.
STEP 6/11
Add oligosaccharide, mix, and wait for about 30 minutes.
STEP 7/11
Put the moist lotus root in a pan and boil it once over low heat.
STEP 8/11
Add soy sauce, cooking wine, and vegetable oil.
STEP 9/11
Mix once, cover and cook over low heat for about 20 minutes.
STEP 10/11
After 20 minutes, open the lid and mix it once.
STEP 11/11
Turn off the heat, cover and cook for about 10 minutes on residual heat.
* You can add a little bit of sesame oil at the end.
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