| 摘要 |
A lotus root Zangachi(slices of lotus root dried and seasoned with soy) and a preparation method thereof are provided to secure an easy and convenient making process at home and to show medicinal components without the destruction thereof in a preserving process. A method for preparing a lotus root Zangachi(slices of lotus root dried and seasoned with soy) comprises the following steps of: washing and peeling lotus root; slicing the peeled lotus root; boiling vinegar-containing water for 4-6 minutes and dipping the lotus roots into the vinegar-containing water; parboiling the lotus roots before a viscous component of mucin comes out of the lotus roots; dipping the lotus roots in a mixed solution; taking out the lotus roots and increasing the salinity of the mixed solution for 40-50 hours; and dipping the lotus roots in the mixed solution and aging in a cool place. |
