According to nutritionists, lotus root is one of the ingredients with high nutritional value, bringing many health benefits. The cool sweetness of lotus root is suitable for processing many vegetarian or macrobiotic dishes. The deep meaning in Buddhist philosophy for lotus root also makes it a favorite dish of many vegetarians. Among them must be mentioned lotus root braised in soy sauce – a strange but nutritious dish.
Main material
- 300g fresh lotus root, peeled and cut into slices.
- 2 tablespoons white vinegar
- 400ml water
- 80ml soy sauce
- 100g golden granulated sugar
- 2 tablespoons white wine
- 2 tablespoons corn or honey
- 2 tablespoons golden roasted sesame
Processing
First, buy the lotus root, cut off the hard end and gently peel off the thin outer shell. Then slice the lotus root and immediately soak it in a bowl of clean water for a while. Then, put the lotus root in a pot of boiling water and boil for 5 minutes with 2 tablespoons of white vinegar.
Add enough water to cover the lotus root. Remove and rinse with cold water. Many people think that blanching in boiling water will help prevent the lotus root from turning brown, but this makes it duller. Following the process will help the lotus root be both whiter and more delicious.
After preliminary processing, put in another pot to mix the seasonings of soy sauce, yellow sugar, white wine soup, corn soup or honey. Season to taste, then continue to cook. Finally put the lotus root inside.
Note that you should use a small fire to cook the rieu, the high heat will make the lotus root no longer crispy and lose its taste. Cook continuously for 20 minutes without lid. Occasional return. During the cooking process, observe the condition of the sauce. When the sauce has subsided and thickened a little, turn off the heat. Turn the pot down to cool and then add half a teaspoon of golden roasted sesame to increase the attractiveness and deliciousness of the dish.
