Japanese cooking recipe SWEET SOUR EAST INDIAN LOTUS PICKLES

VEGETABLE、WORLD COOKING RECIPE

JAPANESE. SWEET SOUR EAST INDIAN LOTUS PICKLES ("Renkon no amazu zuke")

Schedule time
40 minutes
Origin
Japanese dish
Recommended time to eat
Lunch or dinner
Recommended for
Steamed rice
Accompanied drink
Rice wine, Beer, White wine
Composition,Bamboo shoot(Per 100g or 3.5 oz)
Energy 68 Kcal, Water 81.2 %, Protein 2.1%, Fat 0.0%, Carbohydrates15.1%, Faiver 0.6%, Ash 1.0%, Calcium 18mg, Phosphorus 49mg, Iron 0.6mg, Sodium 28mg, Potassium 470mg, Retinal -mg, Carotene 0micron, Retinal Potency 0.6IU, Thiamin 0.00mg, Riboflavin 0.02mg, Niacin 0.2mg, Ascorbic acid 55mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
It is necessary for the New Year food.
Ingredients(5 portions)
500g or 16 oz. of East indian lotus
250g or 9 oz. of vineger
200g or 9 oz. of susar
10g or 1 teaspoon of solt
2g or 3 steks of drid chilli pepper
250g or 7 oz. of watwe
1212g or 43 oz. in total (500g or 18 in yield)
Directions
1. Stir vineger, sugar, salt, chilli pepper and water in to pan and bring to the boil (1minute)
2. Peels skin of the East indian lotus and sliced
3. Blaching 1. for 1 minutes with water
3. Soaks for 6 hours

Photos
Top leftt: East indian lotus, Top right: Dried chilli pepper

6 May. 2002