Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, simmered lotus root and beans (with an easy-to-remember ratio of ingredients). One of my favorites food recipes. For mine, 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).
Simmered Lotus Root and Beans (With an Easy-to-Remember Ratio of Ingredients) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Simmered Lotus Root and Beans (With an Easy-to-Remember Ratio of Ingredients) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have 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):
- Make ready 100 grams Lotus root
- Prepare 100 grams Mixed beans (or just soy beans)
- Make ready 100 grams Shirataki (konnyaku noodles)
- Make ready 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.
- Prepare 1 tbsp ☆Soy sauce
- Make ready 1 tbsp ☆Sake
- Get 1 tbsp ☆Mirin
- Take 1 tbsp ☆Sugar
- Prepare 1 tbsp ☆Vinegar
- Make ready 1 tbsp Sesame seeds
- Prepare 1 tbsp Chirimen-jako (semi-dried baby sardines)
- Get 1 tbsp Vegetable oil
- Get 1 Red chili pepper
Sunk into the mud of a Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender, with a creamy and starchy texture that's similar to taro root. Lotus root is the stem of the lotus plant. It is edible and is revered in many Hindu and Buddhist cultures. When it comes to cooking with lotus root, Nature's Pride recommends starting with a high-quality product.
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.
In a large stock-pot, bring vegetable broth and soy sauce to a simmer over low heat. Lotus root looks beautiful when sliced and makes a nutritious addition to any meal. Lotus root is high in potassium, fiber, calcium, and magnesium. Mia Syn, MS, RDN is a registered dietitian nutritionist with a master of science in human nutrition. These should be easier and easier to get these days.
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