Seasoned Lotus Root with Vinegar

Ingredients

Lotus Root 200g, Onion 60g, Cucumber 40g, Chestnut 60g 소스 : Candied Citron 25g, Turmeric Powder 2g, Pine Nuts 2g, Sugar 5g, Vinegar 15g

Instructions

1. 1

   Julienne the onion and soak in water, and peel the cucumber in a spiral and soak in water.

   
2. 2

   Peel the lotus root, slice thin, and blanch in water with 2 drops of vinegar.

   
3. 3

   Slice the chestnut very thin and soak in water.

   
4. 4

   Add all the sauce ingredients and blend.

   
5. 5

   Place the blanched lotus root on a paper towel to remove the moisture completely.

   
6. 6

   Add all the ingredients and toss with the sauce.