Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, macrobiotic ＾＾ fried lotus root seaweed. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Macrobiotic ＾＾ Fried Lotus Root Seaweed is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Macrobiotic ＾＾ Fried Lotus Root Seaweed is something that I’ve loved my entire life.
A classic preparation for lotus root is stir-frying, which highlights the crunchy yet tender texture of the stem. When stir-frying lotus root, pair it with other vegetables that are also tender and Add more paste if needed. Garnish with wakame seaweed and thinly sliced green onions.
To get started with this particular recipe, we have to prepare a few ingredients. You can have macrobiotic ＾＾ fried lotus root seaweed using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic ＾＾ Fried Lotus Root Seaweed:
- Get 1 stalk Lotus root
- Take 5 cm Nagaimo, yam (or substitute with 1 egg)
- Prepare 10 sheets Nori seaweed (flavored or baked)
- Get 1 Ponzu
- Make ready 1 Yuzu pepper paste
A wide variety of fried lotus root chips options are available to you, such as taste, feature, and processing type. Sliced fresh lotus roots are deep fried without flour or cornflour around them. You don't need a sauce to eat Deep Fried Lotus Root and Prawn Sandwiches Any deep-fried food is great to eat while hot but Deep Fried Lotus Root and Prawn Sandwiches (Renkon no Hasami Age) is delicious even if it is. Lotus root, as the name implies, is the root of the lotus flower and has a wide range of health benefits.
Steps to make Macrobiotic ＾＾ Fried Lotus Root Seaweed:
- Peel the lotus root and the nagaimo, grate, and mix. Use however much lotus root you like.
- Spread out 1.5 to 2 tablespoons of the mixture from Step 1 onto each sheet of the square or rectangular nori.
- Heat 5-mm to 1-cm of oil in a frying pan. Pick up both ends of the nori and carefully place in the oil with the nori facing down. Place as if sliding in.
- Once the edges of the lotus root have changed color, flip it over, taking care not to let them fall apart. Fry until golden brown.
- Once they've fried, place on a paper towel to drain the oil. Apply the combined ponzu and yuzu pepper paste and enjoy. ＾＾♪
- I tried frying them with egoma leaves.
This is mostly owing to its rich nutritional composition. It is frequently used as a vegetable in Asian cuisines, including within soups; it can also be deep-fried, stir-fried, braised, or cooked in other. Lotus Root is in season during the fall. This banchan is not eaten everyday in Korea - saved for special occasions. Kinpira Renkon (Japanese Lotus Root Stir Fry) きんぴら蓮根 • Just One Cookbook.
So that’s going to wrap it up with this exceptional food macrobiotic ＾＾ fried lotus root seaweed recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
