Braised Lotus Root - Stir-Frying in Oil First Makes It Remarkably Glossy

Steps

1. 1

   Add 2T vinegar to water to make vinegar water.

2. 2

   Peel the lotus root with a peeler, slice into 0.7~1cm pieces, and immediately submerge in vinegar water.

3. 3

   Boil water, add 1T salt and 1T vinegar, then add lotus root and boil for 10 minutes. For a chewier texture, boil for 30 minutes.

4. 4

   Rinse the boiled lotus root in cold water and drain in a strainer.

5. 5

   Heat 2T cooking oil in a pan, add lotus root and stir-fry until no oil is visible.

6. 6

   Add 60ml water, 10T corn syrup, and 5T dark soy sauce, cover, and simmer over medium heat.

7. 7

   When moisture is almost gone, reduce to low heat, add 1T~2T brown sugar and 1T sesame oil, and stir-fry lightly.