如何煮熟鲜莲藕?
Ingredients:
- 1 bunch fresh lotus root, trimmed and cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon ground white pepper
- 1 tablespoon vegetable oil
Instructions:
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Rinse and soak the lotus root: Rinse the lotus root thoroughly and soak it in cold water for at least 30 minutes, or up to overnight. This removes any dirt or impurities and helps them cook evenly.
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Marinate the lotus root: In a large bowl, combine the light soy sauce, dark soy sauce, sesame oil, black peppercorns, and ground white pepper. Add the lotus root and mix well. Let it marinate for at least 30 minutes, or up to overnight.
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Cook the lotus root: Heat the vegetable oil in a large pot or Dutch oven to 375°F (190°C). Carefully add the lotus root to the hot oil in a single layer. Cook for 5-7 minutes, or until tender and just cooked through.
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Drain and serve: Remove the lotus root from the oil and drain it on paper towels. Serve immediately with the sauce spooned over it.
Tips:
- For a more tender lotus root, remove the seeds before cooking.
- You can adjust the cooking time based on your desired doneness. Cook for a few minutes longer for a firmer texture or a few minutes shorter for a more tender texture.
- Serve with a dipping sauce of your choice, such as soy sauce, sesame oil, or chili sauce.
