Crunchy Lotus Root-Boiled Alto Recipe
It's a lotus root stew that elementary school children order because they unexpectedly like root vegetables and want to eat them once in a while. It's a side dish that I always buy at my mom's chance or a side dish store, but even if I make it, it feels like a side dish store. I boiled down the lotus root, which is more delicious because it's in season, with a crunchy texture.
4 serving
Within 30 minutes
해피레시피류이
Ingredients
  • lotus root
    600g
  • Vinegar
    2spoon
  • Water
    100ml
  • Sea tangle
    1piece
  • Korean style soy sauce
    1.5spoon
  • brown sugar
    3.5spoon
  • crushed garlic
    1spoon
  • Cooking oil
    4spoon
  • Cheongyang red pepper
    1/2ea
  • thick soy sauce
    3.5spoon
  • plum extract
    3spoon
  • kelp broth
    100ml
  • Starch syrup
    3spoon
Cooking Steps
STEP 1/8
First, put 1 sheet of kelp 5x5 into 100ml of water
STEP 2/8
Soak the mud on the surface of lotus root in water and wash it with a sponge, peel it off with a filler and clean it under running water
STEP 3/8
It's not cooked well, so cut it into 0.4cm thick, soak it in vinegar water for about a minute, rinse it in running water, and cover it with a strainer to remove moisture
STEP 4/8
Put the prepared lotus root in a bowl and season it with 1.5 soy sauce, 3 minced brown sugar and 1 minced garlic
STEP 5/8
Grease a pan and stir-fry it enough to coat it with seasoned lotus roots over medium heat
STEP 6/8
Thick soy sauce 3.5 plum extract 3 kelp. Boiled over medium high heat with chopped Cheongyang red pepper
STEP 7/8
Toss it over and boil it down until the soup is dry
STEP 8/8
When the sauce is cooked, add 3 whole sesame seeds and mix them evenly on the lotus root
The measurement is based on the number of rice For lotus root, choose the one with a long and thick outer shape, the inside is white when cut, and the hole size is even The reason for soaking in vinegar is to prevent browning, prevent the preparation of active ingredients, and remove the arin flavor
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