Lotus root mustard mayonnaise tossed
When boiling lotus root, do not cook it too softly so that it retains its crispness
How to make it
1
Heat 6 cups of water in a saucepan over high heat, add 2 pinches of salt, and a splash of vinegar (to make it 0.3% concentrated)
2
Once [1] is boiling, boil the lotus root for 15 seconds, then transfer to a bowl and place in ice water to cool
3
Add olive oil to a heated frying pan and fry the garlic (over high heat)
4
When the garlic has turned golden brown, add the king oyster mushrooms, a pinch of salt and A, and once the alcohol has evaporated, remove from the heat (total of 2.5 minutes)
5
Mix mayonnaise, whole grain mustard and mustard in a bowl
6
Mix the cooled 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
-
- the lotus root and slice into 2-3cm slices
- 134g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Crush the 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 teaspoons
-
- Peel and boil the Taisho
- 45g
-
- Cut king oyster
- 93g
-
- Italian parsley for finishing, minced
- A pinch
[PR]
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