The Reason Side Dish Shop Braised Burdock Root Is Crispy — Golden Recipe for Braised Burdock Root
Why is the burdock root at the side dish store so crunchy? When I make it at home, it was either tough or mushy. There were two steps before cooking...
Why is the burdock root at side dish stores crunchy?
If you make it at home, it will be tough or mushy
It was one of two.
There were two steps before cooking.
The first is vinegar water
If you slice the burdock root
It turns brown quickly.
So, after slicing diagonally
Soak it in vinegar water immediately.
1 tablespoon of vinegar in 2 cups of water, 10 minutes
If you do this, the color won't change.
The bitter taste also disappears.
Then rinse
Blanch in boiling water for 2 minutes.
If you blanch it, the bitter taste
It falls out one more time.
Rinse with cold water
Squeeze out the water thoroughly.
If moisture remains
The braising sauce has become watery, so the seasoning isn't soaking in.
The second is oil
Before pouring the braising sauce
Sauté in oil for 2 minutes first.
If an oil film forms on the surface
It does not get mushy while cooking
It leaves a crispness.
ingredient (300g burdock root)
300g burdock root, 1 tablespoon vinegar (for blanching)
1 tablespoon of cooking oil
Stew
100ml water, 2.5 tablespoons soy sauce
2 tablespoons mirin, 1 tablespoon sugar
1 tablespoon oligosaccharide (last), sesame oil, whole sesame seeds
How to make it
Scrape off the skin from the burdock root with the back of a knife.
Slice diagonally.
1 tablespoon of vinegar in boiling water
Add burdock root and blanch for 2 minutes
Rinse with cold water and squeeze out the water tightly.
Coat a pan with oil and stir-fry for 2 minutes
Pour in the braising sauce
5-7 minutes over medium heat with the lid open
When the broth thickens
Oligosaccharide, sesame oil, and whole sesame seeds
Do not put it directly into the food container.
Spread it out on a wide tray to cool slightly.
This makes the surface thick and firm.
It has a chewy texture.
Although burdock root seems like a labor-intensive ingredient
You can scrape the skin off with the back of a knife.
Blanching takes 2 minutes.
Blanch in vinegar water
Stir-fry once in oil
If you do just these two things in order
Even without boiling for 20 minutes
The crunchiness remains.
If you make 300g at a time
One side dish for a week is taken care of.
When it is done, do not put it in the container immediately.
Spread it out on a tray and let it cool down.
Keep it in the refrigerator and take it out to eat as a side dish.
very good:)
Golden Recipe for Home-cooked Side Dishes
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