Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, simmered lotus root and beans (with an easy-to-remember ratio of ingredients). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Lotus root soup is very popular in Singapore. Many have their home recipes that include ingredients like peanuts, dried cuttlefish, and dried tangerine peel. Clean lotus root and rinse well, slice and set aside (soak in water with a splash of vinegar to keep it from browning). Lotus roots are the stem of the lotus plant.
Simmered Lotus Root and Beans (With an Easy-to-Remember Ratio of Ingredients) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Simmered Lotus Root and Beans (With an Easy-to-Remember Ratio of Ingredients) is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook simmered lotus root and beans (with an easy-to-remember ratio of ingredients) using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Lotus Root and Beans (With an Easy-to-Remember Ratio of Ingredients):
- Get 100 grams Lotus root
- Get 100 grams Mixed beans (or just soy beans)
- Take 100 grams Shirataki (konnyaku noodles)
- Get 1 the above ingredients should total around 300 grams. If you are short of any of the above ingredients, substitute with carrots or any other veggie.
- Take 1 tbsp ☆Soy sauce
- Prepare 1 tbsp ☆Sake
- Prepare 1 tbsp ☆Mirin
- Make ready 1 tbsp ☆Sugar
- Get 1 tbsp ☆Vinegar
- Get 1 tbsp Sesame seeds
- Get 1 tbsp Chirimen-jako (semi-dried baby sardines)
- Prepare 1 tbsp Vegetable oil
- Make ready 1 Red chili pepper
The lotus root is mild tasting with a pleasantly sweet flavor. It has a crunchy texture comparable to celery. Lotus root grew as annual root vegetable crop in the customized ponds. While sodium gives a sweet taste to the root, potassium counters the adverse effects of.
Instructions to make Simmered Lotus Root and Beans (With an Easy-to-Remember Ratio of Ingredients):
- Peel the skin off the lotus root and cut into quarters, then slice thinly and soak in vinegar diluted with water. Measure out the amount of mixed beans. Work salt into the shirataki with your hands and then rinse with water.
- Combine all of the ☆ ingredients in a bowl. Remove the seeds from the red chili pepper and cut into thirds.
- Put the cut shirataki into a frying pan and dry roast to remove all moisture (you should be able to hear a crackling sound). Add vegetable oil, and once evenly heated, add the chili pepper.
- Stir-fry the lotus root and mixed beans, and once the lotus root becomes translucent, stir in half of the combined ☆ ingredients, and when evenly mixed add the rest. Finally, add sesame seeds and the chirimen-jako and simmer. Then, it's ready to serve.
- By just adding 1 teaspoon of gochujang (Korean hot pepper paste), the spice turns it into a more refined dish for adults, and you'll have no problems working up an appetite.
Lotus root grew as annual root vegetable crop in the customized ponds. While sodium gives a sweet taste to the root, potassium counters the adverse effects of. Today I will teach you How to cook Fried Lotus Root (Easy Version). It's because I've made a food about Lotus Root in the past few. Lotus root is simmered in soy sauce and it's salty, sweet and moreish!
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