How to fry the coupling:

1. Cut the peeled lotus root into slices (segments) of about 1-1.5 cm. It is best to cut the lotus root with a knife in the middle before cutting. But don’t cut it off, because you need to put the stuffing, as shown in the two pictures above;

2. Add the flour and water and stir evenly, then add an egg and mix evenly and set aside;

3. Add the flour and water and mix well. Put the stuffing pieces one by one into flour, coat them with a layer of liquid, then put them one by one into the oil pan and fry;

Ingredients:

750 grams of cabbage, 60 grams of lard, 8 grams of salt grams, 60 grams of sugar, 4 grams of MSG, 3 grams of balsamic vinegar, 5 grams of wet starch, 3 grams of chopped green onion, 4 grams of dried chili knots, and 2 grams of Sichuan peppercorns.

How to make vinegar cabbage:

1. Use young leaves of cabbage, remove the stems, pat them with a knife, cut them into cubes, wash them, drain them and add a little salt. Marinate it, squeeze out some water, and set aside.

2. Put salt, sugar, vinegar, chopped green onion and wet starch in a small bowl to make a sauce.

3. Heat the pot and add lard. When the oil is 80% hot, stir-fry the Sichuan peppercorns into the pot and take them out. Then add dried chili peppers and fry until the chili peppers turn brown. Add cabbage. , stir-fry over high heat, pour in the sauce and stir-fry evenly, then serve in a bowl.

Features: Silvery red color, sweet and sour flavor.