Lotus root mustard mayonnaise tossed
When boiling lotus root, do not overcook it so it leaves a crispy texture.
How to make it
1
Heat 6 cups of water over high heat in a pot, add two slices of salt, then add one vinegar (to bring it to a concentration of 0.3%).
2
Once [1] is boiling, boil the lotus root for 15 seconds, transfer to a bowl, and pour it in ice water to cool it down.
3
Add olive oil to a heated frying pan and fry the garlic. (High fire)
4
Once the garlic is golden brown, add the rice crackers, add a pinch of salt and A, and remove from the heat when the alcohol is gone (total of 2.5 minutes).
5
Add mayonnaise, mustard grains and mustard in a bowl and mix.
6
Mix the crudely heated Taisho shrimp and lotus root into [5].
7
Place the mixture on a plate and sprinkle with Italian parsley.
material
-
- water
- 6 cups
-
- salt
- Appropriate
-
- vinegar
- Appropriate
-
- lotus root and cut into slices 2-3cm wide.
- 134g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Crush garlic
- 1 piece
-
[A]
- White wine
- 20cc
-
- Italian parsley chopped
- A pinch
-
- butter
- 12g
-
- Lemon juice
- A little
-
- mayonnaise
- 48g
-
- Grain mustard
- 20g
-
- mustard
- 3 tsp
-
- the Taisho shrimp shell and boil
- 45g
-
- the eringi into bites
- 93g
-
- Italian parsley for finishing, minced
- A pinch
[PR]
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