Lotus pickles
By VicentaLakin
It's a very tasteful pickles, which, in addition to immersing in fresh water to remove its starch, are immersed in vinegar water, which is rare in Korean pickles
Recipe Recommendations
- lotus root 500 grams
- red pepper of 2
- green pepper of 4
- Shuili one
- chestnuts of 8
- jujube of 4
- chili powder 1 tablespoon
- glutinous rice paste half a cup
- white sesame 2 tablespoons
- sand sugar 1 tsp
- salt a little
- rice vinegar 2 cups
- cold boiled water 2 cups
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Lotus pickles
1
lean wash, skin cut, 2-3 mm thick, immersed in water to remove its starch, and immersed in vinegar to pick 15 cents
2
Pelicans, Paprika, peppers, pears, chestnuts, date cutters
3
Put all the sauce in the juice machine and make a spare。
4
The leachate is extracted with a leaking spoon。
5
Spooned sauce into 3-4 spoons。
6
Sesame and sesame。
7
Put it in the hot box for one day and keep it in the fridge。Lotus pickles Make Tips
South Korean pickles, either winter cabbage, or summer pickles, or swirling pickles, or water pickles, are not fermented in pickles, either directly or with a bit of acid, except for this lotus。