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Regardless of what situation placed you in the place of cooking for one, there’s absolutely not any reason you need ton’t appreciate great food that is exciting and pleasant since you’re dining alone.
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If you have only a couple of campers and are looking for some simple camp cooking, try the easy and speedy technique of tin can cooking. All you’ll need is a fresh tin can – a one gallon size may works well. Your source of heat may be little campfire, or when wood burning is illegal, a small buddy burner will work well, which can be located at sporting good stores or online. Put your meal in the tin could and just heat the contents of your own can over a flame. This technique works great for sauces, beans and tuna fish.
A more time-consuming pub cooking technique that also produces yummy meals is pit cooking. It is also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals that are concealed in the floor. As the rocks cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that is roughly three times larger than your cookware. Line the pit with rocks and build a fire in the middle. Once the flame has burned rapidly for approximately an hour, push the warm coals and stone into the center. Twist your wrapped meals or covered skillets on top of the stones and coals and place on top. After a few hours, you will have some tasty camp food to relish.
We hope you got benefit from reading it, now let’s go back to pickled lotus root recipe. You can cook pickled lotus root using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pickled Lotus Root:
- Get 100 grams Lotus root (medium)
- Prepare 4 tbsp Vinegar
- Take 3 tbsp Water
- Provide 1 and 1/2 tablespoons Sugar
- Take 1 one pinch Salt
- Prepare 5 cm Kombu for dashi stock
- Provide 1/4 or sliced Takanotsume (optional)
Instructions to make Pickled Lotus Root:
- Peel the lotus root with a peeler, then slice into 3 cm wide rounds (about 1/2-1/3 of a section) to make carving the flower petals easier.
- Cut a trianglular section between each pair of holes to make a shallow groove. Use the knife to round out the sharp edges to shape the flower petals.
- Slice each section to 5 mm thick. Soak in a bowl of vinegar and a little water (not listed) to remove the astringency.
- Put the seasonings and kombu in a small pot, add the takanotsume, and bring to a boil. Turn off the heat after it comes to a boil, remove the kombu, and let it cool.
- Boil water in a pot, add the lotus root, and parboil (for about 1 minute). Drain through a flat sieve, lightly sprinkle with salt (not listed), let cool, then soak in the liquid from Step 4.
- They go great as part of an osechi (New Years' Feast) assortment!
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