Stewed black-bone chicken with lotus seeds 20g, ginkgo 1 5g, black-bone chicken1each (about 500g). Hair removal and internal organs cleaning of black-bone chicken, grinding ginkgo and lotus seeds into coarse powder, adding seasonings such as ginger, pepper, onion and refined salt, and stewing with appropriate amount of water until cooked, and then eating the lotus seeds.

material

Dry lotus seeds (bitter core removed) 200g

Soft sugar 100g

Starch 50g

White sesame 1 teaspoon (5g)

Oil 300ml (actual consumption 15ml)

Practice:

1 Put the lotus seeds in hot water and cook for 25 minutes with low fire until all the lotus seeds rise and cook, then remove and drain.

2. Coat the surface of lotus seeds with flour and then with starch.

3. Heat the oil in the pot over medium heat. When it is 50% hot, put the lotus seeds in, fry them over medium heat to make them golden yellow, and then remove and drain the oil.

4. Put the soft white sugar into the pot, add a little water, stir-fry over medium heat until all the soft white sugar melts, turn to low heat and slowly stir. When the sugar juice turns from big bubble to small bubble, put the lotus seeds in the pocket and put them into the plate.

5. Finally, withdraw the white sesame seeds.