Sunday, January 19, 2014

Lotus Root Pickles with Citron Syrup/莲藕柚子蜜片/연근유자피클

Lotus Root Pickles with Citron Syrup/莲藕柚子蜜片/연근유자피클 Vegetable
2014/01/19 23:06  

Today, I am going to share with you another lotus root pickles by using the Korean citron syrup as the ingredient.

Yujacha or yuja cha (citron tea) is a traditional Korean tea (herbal tea) made from citron. Yuja (유자) fruit is thinly sliced with its peel and combined with honey or sugar, prepared as fruit preserves. The fruit is so prepared because of its otherwise sour and somewhat bitter taste.
To prepare as a beverage, a tablespoon of yucheong (유청, thick, yellow syrupy yuja) is stirred into a cup of (usually) hot water. Yujacha can either be made at home or purchased in glass jars.
Yujacha is used as a herbal remedy for the common cold and similar winter illnesses.
(source: wikipedia)

                                      Slice the lotus roots into thin pieces..

Blanch the sliced lotus roots in the boiling water for about 5 minutes..
将莲藕片浸泡在热水里约 5 分钟。。。

                     Mix the ingredients for the sauce in a bottle container...

                                    Add in the blanched lotus roots...

Lotus root  700 g
Citron syrup  1 1/2 cups
vinegar 1 Cup
sugar 8 Tsp ( you may add in some more if you like )
salt 1/2 tsp
bay leaves 2 pieces
minced turmeric 1/2 tsp ( optional, just for the purpose of colouring, make it more yellowish)

Method :
1. Peel the skin of the lotus roots, wash it.

2. Slice the lotus roots into thin pieces.

3. Boil a pot of water, when it is boiling, blanch the sliced lotus roots for about 5 minutes.

4. Remove from boiling water and drain it.

5.  Mix all the ingredients for sauce in a bottle container. 

6. Add in the blanched lotus roots ,mix well .

7. Put in under the room temperature, you can enjoy to eat it next day. Please keep it in the refrigerator for storage...

莲藕 700 g
柚子蜜 1 1/2 杯
醋 1 杯
白糖 8 Tsp (如果您喜欢甜,可多加)
盐 1/2 tsp
月桂叶 2 片
黄姜汁 1/2 tsp ( 可省,只是做颜色用途,使它更呈金黄色吧了)

1. 除去莲藕皮,洗净。

2. 将莲藕切成薄片。

3. 煮开一锅水,水沸的时候,将莲藕片放入水中,浸泡约 5 分钟。

4. 从锅中取出莲藕片,待乾。

5. 在一玻璃容器内,调好酱料。

6. 将莲藕片加入酱料内,拌均。

7. 放在室温下,隔天就可享用。请放入冰橱保存。

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