Hi everybody!

大家好！

Do you feel like braising something? Here you go!

你有想要燉東西嗎？那就在這裡～～

[laughs] This is in Korean: Yeon-geun. In English it's called lotus root.

（笑）韓語：Yeon-guen. 英文的話就叫lotus root. 也就是蓮藕。

What a great name. So beautiful, isn't it?

這麼好的名字。很美，不是嗎？

I'm going to braise this.

我們今天會燉蓮藕～

Yeon-geun-jorim. Braised lotus roots.

Yeon-guen-jorim. 燴蓮藕。

It's not easy to find really good quality lotus roots.

要找到好品質的蓮藕不容易喔～～

Beautiful and smooth and without any blemish.

既美又滑的外表，完全沒缺陷。

The other day I went to the Korean market I found:

那一天我去了韓國超市我找到了：

"Hmm, nice looking! I should make this."

“Hmm，好看！我必須做這道料理。”

Actually this is one of my cookbook recipes.

其實這是我食譜當中的料理。

This is not an everyday side dish like kimchi or soybean sprouts.

這個不是每天都吃的小菜，就像泡菜和豆芽哦～～

This is a special side dish.

這是一個特別的小菜。

Whenever I make this, especially for my Western friends, they really love it.

每當我住這道菜，尤其是給我的西方朋友，他們都很愛吃！～

Because visual: really pretty, and when they taste it, irresistible for them.

因為外觀：非常漂亮，當他們品嚐時，他們抗拒不了。

Lotus root. It sounds very mysterious.

蓮藕。聽起來很有神秘感～～

"What does it taste like?" And then they taste: "Oh, amazing!"

“它的味道是怎樣的？”然後他們說：“哦，很棒！”

It tastes like between the potato and radish.

它的味道呢是土豆和蘿蔔之間的唷～～～

And a little crispy, but shiny, and chewy!

脆脆的，光亮的，嚼勁的！

I like to choose one. Which one do you like better?

我會選一個。你們喜歡哪一個？

I'm going to peel the skin and then slice, the outcome should be really beautiful circle.

我會去皮然後呢切片，就變成很漂亮的圓形了～

So you can check out like this. This is a circle? Sometimes you will see almost a triangle shape.

所以你可以這樣看。這是圓形的？有時候你會看到三角形喔～

It's not pretty when you make this.

那麼就不漂亮了。

You need to find that kind of really round shape so that when you slice this, nice beautiful round shape.

妳必須找非常圓狀的蓮藕，所以你切的時候會很美很圓。

I will show you!

我會示範！

I'm going to peel the skin.

削皮～

This guys weighs about one pound and four ounces.

重量呢就是一磅四盎司喔～

Around six hundred grams.

600克

I'm going to cut thinly.

切薄片～

It should be a quarter inch thick.

1/4寸的厚度喔～

It has a lot of vitamin C, vitamin B, it can lower your blood pressure, circulate blood well,

蓮藕有很多維他命C, 維他命B，它可以減少血壓，好好循環血液，

Funny thing is that I found somebody says this can clear your mind!

好笑的一點就是我聽一個人說蓮藕可以清醒思想！

[laughs] Already sounds mysterious, doesn't it?

（笑） 聽起來已經很神秘了，不是嗎？

When you cut this, if you saw it, it will be easily broken.

當你切蓮藕時，你看到，它很容易就分散／破

So make up your mind first, and then just one stroke.

所以先打算好，才下刀切哦～～～

Like this.

就像這樣子

I will soak this in cold water.

浸在冷水

Now i'm boiling water.

煮沸水～

I'm going to blanch this.

然後燙蓮藕。

Starch came out, so the water is a little milky.

澱粉會跑出來，所以水會有些奶色～

Here I will add vinegar.

加醋哦！

About one teaspoon.

1小匙

This root is very tough, so we need to blanch first and then later we have to braise for a long time.

它的根很硬，所以我們必須先汆燙後再燉煮。

The reason I added a little vinegar

我添加一些醋

Is that, the taste is a little astringent.

是因為蓮藕有點澀味。

So to remove that kind of taste we add a little vinegar.

所以要去除澀味才加醋。

And also vinegar makes the color whiter.

醋也讓顏色更白～～

Five minutes I'm going to cook.

煮5分鐘。

Five minutes passed!

5分鐘過了！

Water turns a little cloudy.

水有點白。

And this is white, beautiful, gorgeous, isn't it?

然後這個白，很美不是嗎？

And also a little sticky, a little slippery.

有點黏，有點滑～

I will just use this same pot to braise.

我就用一樣的鍋去燉煮

Now we have a really heavy, clean pot here, and also sliced lotus, a little blanched, all are ready!

我們有乾淨又重的鍋了。切片蓮藕，稍微汆燙。所有東西都準備好了！

And then. just seasoning sauce I'm going to add, and braise.

然後，我就只會添加就調味料，再去燉煮。

Garlic cloves, two or three garlic cloves.

蒜頭，2-3個

How many garlic cloves do you think I use today?

你覺得我會用幾個蒜頭？

You are wrong! I will use two!

你錯了，我會用2個！

[laughs] You thought three, right?

（笑）妳認為3個，對吧？

Let's turn on stove.

開火。

Pan is heated. I will add vegetable oil, one tablespoon.

鍋熱了。食用油，1大匙

I'm going to stir fry with a little vegetable oil.

我會炒製～

Only just a few minutes stir, until this lotus root is a little translucent.

幾分鐘攪拌，直到蓮藕有點透明。

[sizzling]

加水，2杯+1/4杯。

We are going to add some water here, two cups plus quarter cup.

2

Two...

蒜頭

Garlic...

生抽，1/4杯

And soy sauce, quarter cup.

這些蓮藕片都在這個醬水了

So these slices are submerged in this water.

蓋。

And then cover.

關小火。

Then turn down the heat over low heat.

40分鐘燉煮時間～～

Forty minutes I'm going to braise.

40！四，零！

Forty! Four zero!

（音樂）

[jazzy music]

[風吹]

[wind blows]

這是米糖漿。

This is rice syrup.

我會用糙米糖漿3/4杯。

Brown rice syrup I will add this around three quarter cup.

就這樣。。

Ok, like this...

還有一些水。

Still some water is inside...

好。

Nice.

米糖漿。

Rice syrup.

有時後妳必須打開鍋蓋～

Sometimes you should open the lid.

就看你的火候，有時候水很快就蒸發了。

It depends on your heat, sometimes water quickly boils off.

你就必需加點水。

In that case you can add water.

重要的一點就是我會多燉煮個20分鐘。

Important thing is I'm going to braise this another twenty minutes.

[風吹]

[wind blows]

20分鐘過了！

Twenty minutes passed!

應該很好了，打開鍋蓋！

It should be really nice, let's open!

可以讓所有的水分蒸發，直到全熟。一點亮麗看起來像果凍。

We can let it boil off this liquid until it's fully cooked and also a little shiny and it looks like jelly.

我用了米糖漿。

I used rice syrup here.

如果你不要用米糖漿，那你就用糖。

If you don't have rice syrup use just sugar.

你看到顏色變得越來越深了喔～～～

You see the color is getting darker and darker.

這個過程很重要，確保蓮藕都很漂亮。

This process is very important to make it really beautiful.

因為我要看到非常亮麗。

Because I want it to be really shiny.

你不需要一直攪拌。

You don't have to keep stirring.

你偶爾就攪拌一次。

Once in a while you can turn it over

所以蓮藕兩邊都會平均的亮麗。

So that it's all evenly brownish and shiny.

很漂亮！

So beautiful!

10分鐘，水分蒸發了。

Ten minutes I just boiled off this liquid.

現在很美了。

Now really pretty.

我很想再做多一點，但還是停吧～～

I'm really tempted to do more, but I like to stop.

最後，芝麻油～

Last touch, we need sesame oil.

芝麻籽。

Sesame seeds.

要上菜的時候呢，通常我們都不把它擺得像座山

When you serve this, we don't serve like a mountain

就小份量。

Just a small amount.

所以你可以配飯和別的小菜一起吃喔～～～

So you can serve this with rice and other side dishes.

或作為便當的小菜也是挺不錯的～～！

Or you can use this for a luncbox side dish.

一片或兩片就夠了。

Just one or two.

還有別的小菜。

And with other side dishes.

配白飯，會很好看。

And rice. It will be really pretty.

剩餘的。。

Leftover...

就會成為很好的mitbanchan。

It will be a good mitbanchan.

Mitbanchan就是呢你可以把它裝進冰箱裡，好好享受知道吃完為止。

Mitbanchan means that you can keep it in the refrigerator, then you can enjoy it until it runs out.

讓我嚐嚐～！

Let me taste!

Mmm。。。

Mmm...

M。

M.

我喜歡蓮藕的口感！～～ 吃起來像很脆的果凍。

I love this texture! it tastes like a little crispy jelly.

甜，有點鹹。

Sweet, a little salty.

如果你們有幸發現到又美有帥的蓮藕的話呢～

If you guys happen to see beautiful, handsome-looking lotus root

一定要買下來，然後呢做這道菜！你一定會愛上它！

Pick it up, and make this. You will love it.

今天我們做了yeon-guen-jorim。

Today we made yeon-geun-jorim.

燴蓮藕。

Braised lotus roots.

享受我的料理。

Enjoy me recipe.

下次再見！掰掰～～ (P/S:添字幕的我是馬來西亞人哦～～）

See you next time! Bye!