Macrobiotic ＾＾ Fried Lotus Root Seaweed
Macrobiotic ＾＾ Fried Lotus Root Seaweed

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, macrobiotic ＾＾ fried lotus root seaweed. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic ＾＾ Fried Lotus Root Seaweed is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Macrobiotic ＾＾ Fried Lotus Root Seaweed is something which I have loved my whole life. They are fine and they look wonderful.

Simple stir-fried lotus root is hard to beat as a vegetable side dish. If you haven't had lotus root, you're missing out–give this lotus root recipe a try! A classic preparation for lotus root is stir-frying, which highlights the crunchy yet tender texture of the stem.

To begin with this particular recipe, we have to prepare a few ingredients. You can have macrobiotic ＾＾ fried lotus root seaweed using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic ＾＾ Fried Lotus Root Seaweed:
  1. Make ready 1 stalk Lotus root
  2. Get 5 cm Nagaimo, yam (or substitute with 1 egg)
  3. Take 10 sheets Nori seaweed (flavored or baked)
  4. Prepare 1 Ponzu
  5. Make ready 1 Yuzu pepper paste

Lotus root, as the name implies, is the root of the lotus flower and has a wide range of health benefits. This is mostly owing to its rich nutritional composition. It is frequently used as a vegetable in Asian cuisines, including within soups; it can also be deep-fried, stir-fried, braised, or cooked in other. Sliced fresh lotus roots are deep fried without flour or cornflour around them.

Instructions to make Macrobiotic ＾＾ Fried Lotus Root Seaweed:
  1. Peel the lotus root and the nagaimo, grate, and mix. Use however much lotus root you like.
  2. Spread out 1.5 to 2 tablespoons of the mixture from Step 1 onto each sheet of the square or rectangular nori.
  3. Heat 5-mm to 1-cm of oil in a frying pan. Pick up both ends of the nori and carefully place in the oil with the nori facing down. Place as if sliding in.
  4. Once the edges of the lotus root have changed color, flip it over, taking care not to let them fall apart. Fry until golden brown.
  5. Once they've fried, place on a paper towel to drain the oil. Apply the combined ponzu and yuzu pepper paste and enjoy. ＾＾♪
  6. I tried frying them with egoma leaves.

You don't need a sauce to eat Deep Fried Lotus Root and Prawn Sandwiches Any deep-fried food is great to eat while hot but Deep Fried Lotus Root and Prawn Sandwiches (Renkon no Hasami Age) is delicious even if it is. A wide variety of fried lotus root chips options are available to you, such as taste, feature, and processing type. Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder. After ordering this menu a few times, I knew I had to. The lotus root is mild tasting with a pleasantly sweet flavor.

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