boiled lotus root.
I wanted to eat chewy and delicious steamed lotus roots. Once you make it, it's a long-lasting, easy-to-eat, and perfect for side dishes.
3 serving
Within 30 minutes
시골할매
Ingredients
  • lotus root
    1ea
  • Sesame
    little
  • thick soy sauce
    3TS
  • grain syrup
    2.5TS
  • Sugar
    1/2TS
  • crushed garlic
    1/2TS
  • Water
    1cup
Cooking Steps
STEP 1/7
Peel the lotus root and cut it into 0.3cm pieces and blanch it in boiling water for 30 seconds.
STEP 2/7
Wash blanched lotus roots in cold running water so that starch is washed.
STEP 3/7
Put seasoning ingredients and lotus root in a pot.
STEP 4/7
When it boils over high heat, gradually pour the seasoning over low heat, rummage through lotus roots, and boil it down.
STEP 5/7
Boil over high heat when half the soup is left
STEP 6/7
When the seasoning is left, turn off the gas and sprinkle sesame seeds.
STEP 7/7
Put it in an airtight container, cool it completely, and refrigerate it.
It is a recipe made with lotus roots on a chewy and square basis, and if you want a more ripe lotus root, it increases the time to blanch it.And when you boil down the lotus root, make sure to turn off the heat with the sauce on your own. Otherwise, it will dry out and look dry without any shine.
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