How to Make Yummy Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms. 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? Pickled lotus root salad with ginkgo nuts and wood ear mushrooms. Szechuan style easy lotus root stir fry presents my favorite spicy and sour taste.

Stuffed Lotus Root With Mushrooms - Messy Witchen. Lotus root and pork soup is a simple, yet nourishing soup made with healthy lotus root and goji berries. Food Advertising by Lotus root is one of my absolute favorite foods. You can cook Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

1. It's 80 grams of Lotus root (pickled in sugar).
2. Prepare 1 of one pinch White woodear (kikurage) mushrooms.
3. It's 300 ml of Water.
4. Prepare 50 ml of Jasmine tea.
5. It's 1 of Ice.

In Vietnamese culture, they are considered quite an auspicious. Lotus roots are the stem of the lotus plant. 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. Chinese Lotus Root Salad Recipe (Mei Wei Ou Pian)Feeding Fen.

Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms step by step

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..

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