Lotus root boiled in the Netherlands
Once the ingredients are cooked, you will need to rest.
"The secret to stew is to make sure it cools"
takes time, but by repeating this process, the ingredients absorb the flavor.
"The secret to stew is to make sure it cools"
takes time, but by repeating this process, the ingredients absorb the flavor.
How to make it
1
Don't peel the lotus root, cut into 1cm wide slices and fry in hot oil for about 2 minutes.
2
Once frying, drop it in boiling water, quickly boil it, and remove the oil. Drain and place in a frying pan.
3
Add [A] to the frying pan and heat it. Once it boils, add aluminum foil. (In the middle, turn off the heat, remove the aluminum foil, and allow the process to cool for a few minutes several times.)
4
It's finished after 20 minutes of heat. It's also delicious to add chili oil to your liking at the end.
material
-
- Lotus
- 200g
-
- Fried oil
- Appropriate amount
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- Kelp water can be used as a water sprinkle
- 150cc
-
- sugar
- 1/2 tbsp
-
- For finishing chili oil
- If you like
[PR]
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