1 tablespoon of soy sauce

3 tablespoons of vinegar

3 tablespoons of sugar

Salt and monosodium glutamate, each moderate

1 teaspoon of water starch

2 teaspoons of dry starch

50g of dry flour

Minced green onion and ginger, each moderate.

Sweet and sour coupling

Method of production

1, the lotus root to remove the knots, peeled and washed, cut into rhombus-shaped strips, slightly salted with a little salt, drained; dry starch, flour, salt and water into a paste to be used.

2, frying pan on a high flame, pour a sufficient amount of oil is hot, the first block of lotus root hanging paste, and then the block to the pot to fry, to constantly turn the block of lotus root, fried into golden brown when fish out, drain the oil for use.

3, frying pan in a small amount of oil, burned to warm, the next onion, ginger, immediately cook the vinegar, add soy sauce, sugar, monosodium glutamate and broth 4 tablespoons, after boiling skimmed foam, thickening with water starch, and then fried lotus root pieces of the pot, stirring evenly out of the pot can be.

★:Lotus root pieces should not be cut too large; mixing batter, batter should be even, no lumps; best to use chopsticks to try, the batter hanging evenly in the chopsticks do not drip down as good; fried lotus root pieces should be flipped, so as to avoid uneven heat; no broth, water can also be used, or a small amount of chicken powder and water instead.