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れんこん唐揚げ｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

lotus root : 1 pack
レモン : 1片
(A)しょうゆ : 大さじ1
(A)酒 : 大さじ1
(A)みりん : 大さじ1
(A)創味シャンタン : 小さじ1
(A)ブラックペッパー : 適量
(A)おろしニンニク : 小さじ1
(A)おろし生姜 : 小さじ1
片栗粉 : 適量
油 : 適量
マヨネーズ : 適量
一味唐辛子 : 適量

Time required

30minutes

Procedure

1) make preparations 00:42
Peel the lotus root with a peeler.
Cut in half and slice thinly about 1-2 mm.
Wipe off the water from the cut lotus root with kitchen paper and put it in a bowl.
2) to season 02:04
Add (A) to the bowl of 1 and rub gently.
Sprinkle katakuriko on top and rub it all over.
3) fry 04:24
Put enough oil in a frying pan to cover the lotus root and heat.
When the temperature rises to 160 degrees, add 2 and fry while occasionally turning over.
When the lotus root turns golden, put it in a colander and drain the oil.
4) 盛り付ける 06:43
皿に3を盛り、レモンを添える。
マヨネーズと一味唐辛子を添えて完成。

Point

・If there is mud in the holes of the lotus root, rinse thoroughly with running water.
・Grated garlic and grated ginger are of tube type.
・In step 2, when rubbing the seasoning into the lotus root, be careful not to apply too much force as the lotus root will break.
・When frying the lotus roots, if you fry a lot of lotus roots at once, the lotus roots will stick to each other, so it is better to fry the lotus roots little by little.
・It goes well with grainy mustard.