Fresh Lotus Root Boiled Ultra-Simple Recipe & Lotus Root Efficac
Hello, I'm Henri. Since it's in season today, we're going to cook nutritious lotus roots. I bought it online for about 12,000 won for 2kg. I heard that lotus roots are famous for banyawol lotus roots. lol
6 serving
Within 90 minutes
앙리누나
Ingredients
  • lotus root
    1kg
  • Vinegar
    2spoon
  • Soy sauce
    3paper cup
  • Water
    4paper cup
  • Starch syrup
    2paper cup
  • Cooking oil
    1spoon
Cooking Steps
STEP 1/14
I ordered a new lotus root for Banyawol online
Six came. It's a dark lotus root (round-shaped lotus root) and something neat and good came. One I couldn't see was wrapped in a newspaper and it was down there.
STEP 2/14
You can use a scrubber to wash it neatly and cut it, but cut the skin more neatly with a potato peeler.
STEP 3/14
I don't like thickening it, so I cut it into 0.3cm pieces.
STEP 4/14
Cut all the lotus roots into desired thicknesses and soak them in vinegar water.
Vinegar prevents browning of lotus roots and catches the astringent taste. (Starch comes out during this process. I tried it without starch, but it's definitely not crunchy and sticky.)
STEP 5/14
Please soak it for about half an hour.
(This is why duck time is getting longer.)
STEP 6/14
After 30 minutes, remove from the strainer.
STEP 7/14
I'm going to cook half and half dry in 2 kilos.
I'll make a stew.
3 cups of soy sauce, 4 cups of water, 1 spoon of cooking oil rice
(This is the way to make it glossy that the side dish restaurant owner taught me before.)
My mom doesn't like cooking oil.You said you'd make me go to a side dish. lol
STEP 8/14
Spread lotus root well in a large pot, such as a hotpot pot, and pour in the sauce.
STEP 9/14
At first, when it boils over high heat, close the lid on medium heat and boil it down.
STEP 10/14
There's a lot less sauce, right?I think it's boiled down for 30 minutes.
STEP 11/14
Now, add about two cups of starch syrup (to the point where it's a little too much, but this rice syrup isn't that sweet). Pour it over the side of the sauce and mix it so that the lotus roots don't break.
STEP 12/14
From here, open the lid and boil it down.
The lotus root is almost cooked, so for about 10 minutes
STEP 13/14
It's all boiled down. The lotus root is done.
The knife doesn't work well and the thickness isn't consistent (because if this happens, something cooks quickly and undercooked), so there are quite a few broken ones.
It's glossy. It'll be glossy when it cools down.
The soup needs to be small.
When it gets cold, the sauce becomes a little thick.
STEP 14/14
Put it in an airtight container and take it out little by little.
When you take it out, the sauce is at the bottom, so you have to turn it upside down and eat it, so you can do that.
It's delicious when you take it out like that because you're not into the stew.
Braised lotus roots is a tip If you like the sticky taste, don't soak it in vinegar. I like the crunchy texture even if it's boiled down, so I took out the starch. And you have to cut the thickness evenly. That way, it'll cook similarly. Eat lots of healthy new lotus root. The efficacy and nutrition of lotus roots are rich in vitamin C, so you can take more than half of the daily vitamin C requirement with 100g of lotus roots. It also contains vitamin B, which is effective in recovering from fatigue, relieving various inflammations, and congestion in the eyes, and moisturizing the skin.-Naver Knowledge Encyclopedia
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