How to make sweet and salty "Steamed Lotus Root"!!How to lose lo
I made a chewy "Steamed Lotus Root."^^For those who want a crunchy texture, I've written down the time!
4 serving
Within 999 minutes
판교맘’s누구나집밥
Ingredients
  • lotus root
    800g
  • Water
    5cup
  • Vinegar
    5T
  • Salt
    1/2T
  • Water
    5cup
  • Soy sauce
    1/2cup
  • Korean style soy sauce
    1/4cup
  • Sugar
    10T
  • Oligosaccharide
    5T
  • Sesame
    2T
Cooking Steps
STEP 1/16
Cut both ends of 800g lotus root.
STEP 2/16
Peel off the skin,
STEP 3/16
After cutting it,
STEP 4/16
Wash it in running water.
STEP 5/16
Blanch lotus roots -> 5 cups of water (1 L) in a pot,
STEP 6/16
Vinegar 5T,
STEP 7/16
Add 1/2T of salt and when the water boils, simmer over medium heat for another 10 minutes.
STEP 8/16
While boiling, prepare lotus root stew -> 1/2 cup soy sauce, 1/4 cup soy sauce,
STEP 9/16
5 cups of water,
STEP 10/16
10T of sugar,
STEP 11/16
3T of oligosaccharide,
STEP 12/16
Add 2T sesame seeds and mix.
STEP 13/16
After 10 minutes, put the lotus root in a strainer and drain the water,
STEP 14/16
Transfer the prepared sauce and lotus root to the pot.
- Stretchy lotus root texture: 10 minutes on strong heat -> 10 minutes on medium heat -> 60 minutes on low heat
- crunchy lotus root texture: strong heat 10 minutes -> medium heat 10 minutes -> low heat 10 minutes
You can do it like this, and you have to rummage through it.
STEP 15/16
- Crunchy texture: 2T of oligosaccharide and mix, done.
- Chewy texture: Boil over low heat for another 30 minutes, add 2T of oligosaccharide and mix, done.
STEP 16/16
Have a delicious meal today^^
If you want a chewy, slightly darker color, you have to endure the painstaking time^^
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