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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!
at

4 comments:

  1. Rowena4:52 PM, February 02, 2018

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

    ReplyDelete
  2. jalna2:37 AM, February 04, 2018

    Looks good!!

    ReplyDelete
  3. KirkK12:09 AM, February 06, 2018

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

    ReplyDelete
  4. K and S1:13 PM, February 07, 2018

    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.
    Kat

    ReplyDelete

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