Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, crispy pickled lotus root. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crispy Pickled Lotus Root is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Crispy Pickled Lotus Root is something which I have loved my entire life. They are nice and they look fantastic.
Lotus roots are full of irregular holes. I'm willing to overlook this character flaw because they are tasty as a mofo. If you slice them thin enough, they get crispy like a potato chip.
To begin with this particular recipe, we must prepare a few components. You can cook crispy pickled lotus root using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Crispy Pickled Lotus Root:
- Make ready 100 grams Lotus root
- Prepare 4 tbsp Sugar
- Take 3 tbsp Rice vinegar
- Get 1 tbsp Water
- Get 1 dash Salt
Peel the skin of lotus root and clean well in running water. I found it is easier if using julienne slicer. Combine rice wine vinegar, water, sea salt and kombu into a pan and bring to boil. Once fried spread over a paper towel to absorb excess oil.
Steps to make Crispy Pickled Lotus Root:
- Peel the lotus root skins.
- If you have a slicer you can use it to cut the root slices into a uniform thickness.
- Cut into 1 mm thick slices. Even if the slices are thick, they'll be adjusted through the steaming process.
- Place your lotus root slices into vinegar water (water + a little bit of vinegar in a bowl).
- Add all the flavoring ingredients except for the lotus root together to create a combined vinegar.
- In a pot, boil just enough water to cover the lotus root, then add the slices. After adding, remove quickly and drain. Boil for about 3 seconds.
- After draining quickly, add to the bowl with the combined vinegar. Adding while still hot lets the flavor soak in.
- Be sure that all slices are covered in the mixture. Allow to soak in the refrigerator for half a day for the flavor to soak in and be the most delicious.
Lotus root does not have much taste to it. It is the pork mixture that has most of the flavour. Lotus root is full of fiber and various vitamins and other nutrients. In Asia it's believed to have various medicinal qualities, but in macro-nutrient terms it's Lotus root (renkon in Japanese) is actually the rhizome of the lotus plant. It's a popular vegetable throughout southern and eastern Asia, but it's still.
So that’s going to wrap this up for this exceptional food crispy pickled lotus root recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
