How to Prepare Delicious No Parboiling! Crunchy Pickled Lotus Root

How to Prepare Delicious No Parboiling! Crunchy Pickled Lotus Root Delicious, fresh and tasty.

No Parboiling! Crunchy Pickled Lotus Root. Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness. This recipe incorporates my preferred degree of sourness and sweetness.

This video has crunchy Eating Sounds and soft whispers.

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The lotus root is often boiled together with Fu Xian kang lang fish as a stew or stir-fried with lake shrimp and seasonal greens.

You can cook No Parboiling! Crunchy Pickled Lotus Root using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of No Parboiling! Crunchy Pickled Lotus Root

1. Prepare 1/2 of section Lotus root.

2. It’s 100 ml of Water.

3. Prepare 100 ml of Mild rice vinegar.

4. It’s 3 tbsp of Sugar.

Lotus root is also made into a crispy snack (zha ou bin, 炸藕饼) by grinding it and mixing with flour, shaping it into a flat mini pancake and deep-frying.

Pickled lotus root with a great texture.

Wash the renkon thoroughly, then peel off the outer layer with a vegetable peeler, and slice into thin slices.

Beef Stew with Potatoes and Parsnips - Rinse, peel, and soak lotus root in a vinegar bath for five to ten minutes before substituting for parsnips in this recipe.

No Parboiling! Crunchy Pickled Lotus Root step by step

1. Peel the lotus root with a peeler, then cut into 4 mm slices..

2. Remove the bitterness by soaking the lotus root in a generous amount of water with 1 tablespoon of vinegar (both water and vinegar not listed in the ingredients). (Soak for about 5 minutes.).

3. Drain the lotus root and combine it in a pot with the water, vinegar, and sugar. Turn on the heat, cover with both a drop lid and regular lid, and simmer for 3 minutes..

4. Let it cool in the pot, then its ready to serve..

Recipe for Lotus Root and Bok Choy Stew Lotus Root Salad is a simple, yet refreshing Vietnamese salad consists crunchy pickled lotus roots and carrots, tender pork and shrimp, dressed with sweet and sour fish sauce and roasted peanuts.

This salad is so light, so easy to prepare and is going well with greasy dishes like grilled meat or fried foods.

They're then shocked in an ice-water bath.

This step cooks them just enough for stir-fries, pickles, quick sautes or salads.

You don't want to cook crosnes for a long time because they will get mushy and boring.