Fermented lotus root with mung bean
Ingredients: salt,mung bean,lotus root
Recipe Recommendations
- lotus root 500g
- mung bean 100g
- salt a teaspoon
- salty and fresh
- cook
- an hour
- simple
Steps for Fermented lotus root with mung bean
1
1. Wash the mung beans and soak them in water overnight;2. After peeling and washing the lotus roots, soak them in clear water with white vinegar (mainly to prevent the lotus roots from turning black);3. Pour the soaked mung beans with chopsticks into the lotus roots hole and use chopsticks to compress them;
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3. Pour the soaked mung beans into the lotus root holes with chopsticks, and squeeze them with chopsticks while pouring;
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5. Buckle the lid of the cut lotus root back to its original position and fix it with a toothpick around it;
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6. Put the lotus root into the pot, put the remaining mung beans into the pot, add water, boil over high heat, and cook for one hour on low heat. 7. Put a spoonful of salt, cover and cook for 10 minutes;8. Remove the lotus root, cut into pieces, and serve with the soup.Fermented lotus root with mung bean Make Tips
The first time I made mung bean brewed lotus root was a failure. Because I didn't soak the lotus root in white vinegar water first, the lotus root was a little dark. Let everyone laugh ~~~