Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, fried lotus root with sweet vinegar. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Put the sliced lotus root into vinegar water as you slice it, as described above. Heat up a large frying pan with the oil. Add the drained lotus root slices in a single layer.
Fried lotus root with sweet vinegar is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Fried lotus root with sweet vinegar is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have fried lotus root with sweet vinegar using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Fried lotus root with sweet vinegar:
- Take Renkon （Lotus root ）200g
- Make ready a
- Get 2 tablespoons rice vinegar
- Prepare 2 tablespoons beet sugar
- Get 1 tablespoon soy sauce
- Take 1/2 teaspoon red pepper
- Take 1 teaspoon vegetable oil
If you haven't tried it, you're missing out–give this lotus root stir fry recipe a try! Lotus roots have a very subtle sweet flavor that takes on the flavor of whatever they're cooked in. This recipe features a light but surprisingly flavorful sauce. The Best Lotus Root Recipes on Yummly
Instructions to make Fried lotus root with sweet vinegar:
- Peel the lotus root and cut it into pieces. - Expose to vinegar water.
- Mix A
- Heat oil in a frying pan, add lotus root and fry until it becomes clear.
- Add A and let it boil
Marinated Lotus Root, Lotus Root Soup, Lotus Stir Fry Lotus RootHealthier Steps. maple syrup, cayenne pepper, vegetable broth, fresh ginger, red mizuna, lotus root, sesame, sesame oil, gomadare, vinegar. Crispy Baked Lotus Root ChipsThe Blenderist. Because lotus root can oxidize after it is exposed to the air, we typically submerge it in the water with a little bit of vinegar or pickled in a vinegared sauce. This helps to remove any astringent taste and prevent the root from turning brown. This dish is eaten all year round, but it is specially served as one.
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