Preparing lotus roots
2kg of lotus root
Lotus root has mud on it
I prepared 2kg When you'
You can prepare something clean
First, cut the lotus root from top to bottom
I'm going to trim it
And when you choose lotus roots
I recommend a chubby one
After trimming it, clean it up
Wash it and get ready
Use a potato peeler for washed lotus roots
Please take it off when you find out
There's not much to do

Cutting the lotus root
The lotus root that was peeled and washed
It's easy to eat. Just enough
Please cut it Too
Thin or too thick
If it's not, it's Cut lotus roots
Soak it in water
Put the lotus root in the strainer
Wash it clean again
And you need to eat the astringent taste of lotus root
You have to boil it once
That way, the color doesn't change and it's good

Boil it in hot water
Vinegar Paper Cup Half Cup (100 ml)
Vinegar that you put in when you boil it
I'll hold everything, so please put it in first
Turn on the heat and pour vinegar
I can do it. Half a vinegar
You just need to pour (100ml)
Even if you boil lotus roots and pickle them
It's crunchy So just braised
Don't do that. Make pickled vegetables
I recommend it When it's done
Soak it in cold water and cool it down
If you do this, the lotus root color changes
I don't And the lotus root that'
It's crunchy
It's cooked well In the basket
You can put it in there

Prepare the vegetables with the pickles
Vegetable ingredients for lotus root pickles
a root of green onion
150g of onions
5 hot peppers
Two red peppers
100g of garlic
First, I'll put the sweet onions in the pickle
If you put it in, it has a refreshing
It sounds good. Make sure to put it in and put it in
I recommend it in pickled vegetables
If you cut the chili peppers and put them in
It's good that the soup is spicy
And red pepper. Cheongyang red pepper
If you put it in together, the soup will be spicy
It's spicy, so it's good to eat
If you cut the garlic thinly
It's good to eat it with lotus root
I'm going to add a sweet taste
Lastly, if you add green onions
The soup tastes refreshing
Put it in when you put the lotus root pickles
It's good to put it in

Add the sauce for lotus root pickles
Seasoning ingredients for lotus root pickles
Measure a cup of beer. 250ml
One and a half cups of soy sauce (375ml)
a cup and a half of starch syrup (375ml)
One and a half cups of anchovy stock (375ml)
a cup of apple vinegar (250ml)
Starch syrup is made with all kinds of syrup
substitution
It is possible.
And anchovy broth
Like bottled water
Replace it with Mirim
Apple vinegar is normal vinegar
You can replace it
It's to season and taste
Drain the soy sauce and water
It's sweet starch syrup
Put it in
And the light and refreshing taste
It serves as a preservative and anchovy broth
apple vinegar (diluted by hand)
Add regular vinegar
If starch syrup goes in, I need to loosen it
Stir it well

Pickled lotus root
First, add lotus root and vegetables
You can put it in there
You can put it in repeatedly
If you're done, add the sauce evenly
Pour it in less hydrated enough
Add enough sauce for lotus root
You have to pour it in so
It ripens well with osmotic pressure
If you pour the sauce evenly
a heavy, clean press
Press it down with a stone
That way, it helps with moisture
It's easy to age well
Lastly, the lotus root pickles
Once a day after aging indoors
Open the lid and add lotus root and vegetables
You have to flip it over so
You can eat it in 3 days

After aging indoors for 3 days, complete the pickles and store them in the refrigerator
Three days later, I opened the lid and checked
It's red, so it's ripened well
Keep it in the refrigerator with the sauce
You can eat as you go
And lotus root pickles have less moisture
If you add less sauce, it will be too mature
It takes a long time So I'm going to use a lot
I added the sauce and aged it
So when we put it in our own way
Don't reduce the amount of sauce
I recommend it