Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, baked lotus root with sichuan peppercorns. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
In a bowl combine the flour, chinese five spice, sichuan pepper and salt. The Best Lotus Root Recipes on Yummly Marinated Lotus Root, Lotus Root Soup, Lotus Root Chips.
Baked Lotus Root With Sichuan Peppercorns is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Baked Lotus Root With Sichuan Peppercorns is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have baked lotus root with sichuan peppercorns using 2 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Baked Lotus Root With Sichuan Peppercorns:
- Make ready 1 feet Long of lotus roots
- Prepare 2 tbsp Sichuan peppercorn
Sichuan peppercorns' unique aroma and flavour is not hot or pungent like black, white, or chili peppers. instead, it has slight lemony. They give chinese peppercorn oil (ususally szechuan peppercorn oil) a tingling, buzzing, numbing sensation. Lightly toast the tiny seed pods, then crushing. Drain the lotus root and pat it dry with a towel.
Steps to make Baked Lotus Root With Sichuan Peppercorns:
- Peel and thinly slice the lotus roots
- Layer on a baking tray and drizzle with some oil
- Season generously with Sichuan peppercorn and bake it at 170 C for 1 hour minute, flipping over after 30 minutes
Wipe out the wok and heat until wisps of smoke appear. Store lotus root in a cool place, such as the refrigerator. Prepare within one week of purchase. Before incorporating in a recipe, rinse lotus root with cool water. Then use a sharp vegetable peeler or paring knife to remove the reddish-brown exterior from the lotus root, leaving the white interior exposed.
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