Friday, February 02, 2018

maangchi's braised lotus root

I recently tried Maangchi's braised lotus root recipe.

Super easy and super tasty.

I also like that the lotus root stays quite crisp/crunchy.

I'll definitely make this again.

Had to share with you the krazy fog we had this morning.

It actually got thicker after I took this photo.

Have a nice weekend!


Rowena said...

wish I could grow lotus root here but I know I've seen sliced ones in the frozen section in Hawaii.

jalna said...

Looks good!!

KirkK said...

I make something similar, but it's more Sichuan style Kat.....nice and crunchy.

K and S said...

you need a pretty deep pond Rowena, I've seen them harvest it on tv and you also need a power hose to shoot down at the bottom of the pond to loosen the mud that the renkon is growing in.

Thanks Jalna!

I can only imagine how spicy your version is Kirk :)

Take care everyone.