How to make Japanese root vegetable stew

Faced with so many delicious foods on the market now, I know that many people cannot resist the temptation, but many foods are not clean. So in the face of this situation, we can actually learn to cook at home. Let me first demonstrate to you how to make Japanese root vegetable stew.

1.12 Raw materials: small taro, konjac cubes, lotus root, carrot, burdock, bamboo shoots, dried mushrooms, green bean pods

2.21 Peel the lotus root and cut it into 1cm thick slices. Use a knife to carve out the shape of petals. Then soak it in light vinegar water to prevent discoloration.

3.1 Soak the dried mushrooms in boiling water and carve patterns on the surface as shown.

4.2 Use a mold to cut the carrot into plum blossom shapes with a thickness of about 1cm, and use a knife to carve out the feeling of three-dimensional petals.

5. Cut the konjac into long strips, cut it in the middle, then turn one end out from the cut and twist it into a twist shape.

6. Peel the burdock, cut into 5cm lengths, and cut in half in the middle. Soak in light vinegar water to prevent discoloration.

7.Chop bamboo shoots into small pieces.

8. Peel the small taro and trim it into a diamond shape.

9.Blanch all ingredients with boiling water.

10. Then put it into the stew pot. Add water to the same level as the ingredients, and add a pack of bonito kelp. Cook over medium heat for 20 minutes.

11. After 20 minutes, add 40ml mirin and 50ml light soy sauce. The salt content and color of each soy sauce are different, please adjust the amount of soy sauce appropriately. Then cook for another 15 minutes.

12. When serving, add some green beans blanched in salt water to make the dish look more vivid.

Japanese root vegetable simmered meat may be a piece of cake for our parents, but for young people who have nothing to eat but food, can you really make it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.