Simple Way to Prepare Quick Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vietnamese-style dessert with lotus root and white woodear mushrooms. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms is something that I have loved my entire life. They are nice and they look wonderful.

Make yours and serve Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms for your family or friends. · Have you ever tried a Vietnamese-style coffee? Recipe: Yunnan-style lotus root and pork - GoKunming. Editor's note: Roz Weitzman has been working in China for seven years as an international school principal. Beef steak is marinated, then stir-fried and simmered with lotus roots and wood ear mushrooms.

To begin with this recipe, we have to prepare a few components. You can have vietnamese-style dessert with lotus root and white woodear mushrooms using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms:

1. Take Lotus root (pickled in sugar)
2. Make ready one pinch White woodear (kikurage) mushrooms
3. Make ready Water
4. Take Jasmine tea
5. Take Ice

These stems can grow quite long I also added wood ear mushrooms and red bell peppers to add color and additional texture Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl. Cut the Lotus Root into smaller strips. In a large bowl add in the Carrot, Lotus Root, Shrimp, Pork, Sauteed Garlic, dressing, chopped Vietnamese Mint and Dipping Fish Sauce to taste. The full guide to Vietnamese desserts.

Instructions to make Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms:

1. Remove the stems from the white kikurage mushrooms,and rehydrate in water.
2. Place the lotus root into water and dissolve the lumps of sugar. Taste test it, and it's fine as long as the sugar has softened. Remove the lotus root from the pot momentarily. The photo shows lotus root pickled in sugar.
3. Add the white kikurage mushrooms in the syrup from Step 2, and let the flavor seep in. Stew over a low heat for about 30 minutes. (Boil it down about halfway). Return the lotus root that you set aside in Step 2 to the pot after the white kikurage mushrooms have become sweet.
4. Add in jasmine tea while tasting to give it a fragrance. Let cool as-is, and chill in the fridge until you are ready to serve it.
5. Serve together with ice (small cubes if possible) in a separate dish, and eat the lotus root dessert while adding it to the ice.
6. This is a photo from when I ate it at a restaurant in Ho Chi Minh City, Vietnam called Gisian. The dish was called Che Hat Sen.

In a large bowl add in the Carrot, Lotus Root, Shrimp, Pork, Sauteed Garlic, dressing, chopped Vietnamese Mint and Dipping Fish Sauce to taste. The full guide to Vietnamese desserts. Find your favorite Vietnamese dessert: Che, Banh and other popular Vietnamese sweets and where to have Che Bap is a simple Vietnamese dessert made with sweet corn and glutinous rice or tapioca starch. Rehydrate the white wood ear mushrooms, rinse clean, then chop into bite-sized pieces.. Wood Ear Mushrooms Recipes on Yummly

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