There's no failed recipe for steamed lotus roots
It's not burnt, is it? The peanuts are very fresh. When you finish stir-frying and cool it, the peanut shell comes off very well. When the peanuts are warm after frying, the skin doesn't peel off as well as when it's cooled down. Remember to stir-fry peanuts on low heat and often!
1 serving
Within 30 minutes
혀니ㅋ
Ingredients
  • lotus root
    400g
  • Vinegar
    1.5spoon
  • Salt
    1/3spoon
  • thick soy sauce
    10spoon
  • Sugar
    7spoon
  • Oligosaccharide
    5spoon
  • Water
    300ml
  • Sesame
    little
Cooking Steps
STEP 1/3
First, I prepared a trimmed lotus root! If you have unprepared lotus roots, peel them with a potato knife like burdock and cut them into bite-size pieces. Put water and lotus root in a pot, add 1.5 spoons of vinegar and 1/3 spoon of salt, and boil it for about 10 minutes. (It's a process to get rid of the Arin taste of lotus root.)
STEP 2/3
In the meantime, I'll make the soy sauce. 10 spoons of soy sauce / 7 spoons of sugar and 5 spoons of starch syrup / 300ml of water / sesame seeds
STEP 3/3
Quickly move the well-boiled lotus root to cold water, wash it with cold water, and drain it in a strainer. Put lotus root and soy sauce sauce in a pot and boil it over high heat. If it seems to be boiled to a certain extent, change it to medium heat and cook it.
Cooking review
4.71
score
  • 823*****
    score
    Wow, it's my first time making braised lotus root, and it's so simple and delicious!! I'll continue to use it!! Thank you for posting the recipe!
    2024-11-09 16:52
  • 118*****
    score
    It's easy and nice to use this recipeIt's delicious
    2023-11-02 12:21
  • 485*****
    score
    It was really delicious. Thank you.
    2023-07-13 22:44
  • 729*****
    score
    Make it delicious It's my first time trying this food, but I think it turned out well I cut a big piece of ddangcho and later took it out with us, and I think it's more delicious
    2020-09-10 10:09
  • 408*****
    score
    I'm making it nowThank you
    2020-08-24 18:36
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