Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, fried lotus root with sweet vinegar. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Put the sliced lotus root into vinegar water as you slice it, as described above. Heat up a large frying pan with the oil. Add the drained lotus root slices in a single layer.
Fried lotus root with sweet vinegar is one of the most well liked of recent viral meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Fried lotus root with sweet vinegar is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook fried lotus root with sweet vinegar using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Fried lotus root with sweet vinegar:
- Get Renkon （Lotus root ）200g
- Prepare a
- Take 2 tablespoons rice vinegar
- Take 2 tablespoons beet sugar
- Take 1 tablespoon soy sauce
- Make ready 1/2 teaspoon red pepper
- Prepare 1 teaspoon vegetable oil
Lotus root (yeon-geun, 연근) is the underwater stem of the lotus plant. It's a commonly used vegetable in Asian countries, including Korea, and highly. You can also prepare lotus root by pre-boiling in vinegar water for a couple of minutes if you like it softer. For other vegetables, I like to use a mix of.
Step by Step to make Fried lotus root with sweet vinegar:
- Peel the lotus root and cut it into pieces. - Expose to vinegar water.
- Mix A
- Heat oil in a frying pan, add lotus root and fry until it becomes clear.
- Add A and let it boil
On its own, lotus root has a mildly sweet taste. However, it's most common to augment the root's flavor by using it in composed recipes. At this point you can drain the veggies and transfer to a mixing bowl. Besides eaten cold, lotus root, 'ginseng in water', can be cooked to make many kinds of warm dishes by stir-frying, braising or steaming. Pour it onto a fine porcelain plate and serve.
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