Fried Lotus Root

The first step :Ingredients Preparation

Preparation: 1 section of Lotus Root can be. Seasonings are: tomato sauce 2 spoons, 2 spoons of sugar, 1.5 spoons of white rice vinegar, 40 grams of flour, a little white sesame, 5 grams of salt, cooking oil moderate.

Practice Steps

The first step is to deal with the ingredients

Lotus root slightly cleaned, with a knife to cut off the two ends do not; with a paring knife to peel off the skin of the lotus vegetable.

After peeling off the skin, take it to the faucet and rinse it a little; put it on the board and cut it into pieces first, then into strips.

Personal experience: When you cut the lotus root at home, you can cut it a little bit longer so that it won't break too short. After cutting the lotus root into strips, soak it in water to prevent it from discoloring.

The second step is to fry the lotus root strips

Heat the oil in a wok. Add an appropriate amount of cooking oil to a non-stick skillet and turn up the heat to 50 percent. Insert clean wooden chopsticks into the hot oil, just enough to keep bubbles rising near the chopsticks.

While waiting for the oil to heat up, we can start by hanging the lotus root strips in a paste. Take the cut lotus root out of the water and drain it a little. Then add it to the batter and turn it with chopsticks to make sure all sides of the lotus root strips are coated with the batter.

When the oil is hot, reduce the heat to medium-low. Place the lotus root strips in the oil and deep-fry. It's a good idea to remove all the lotus root strips during the frying process to prevent them from sticking together.

After a few minutes on medium heat, turn up the heat to high when light lines of flame begin to appear on the surface of the lotus root strips. Fry the lotus root strips until golden brown, then place them on a draining rack to control the oil. Then add the remaining lotus root strips to the pan in the same way and fry until golden brown.

Personal experience: After deep-frying the lotus root strips, you can hang the sweet and sour sauce to make it more delicious.


Making the Batter and Sauce

Take a small, clean bowl and add 40 grams of flour and 5 grams of salt to the bowl, mixing well with chopsticks. Add water to the bowl in small amounts, stirring as you add water, until the dry flour turns into a paste. Put chopsticks into it and it will be able to hang on the batter. Or if you feel that there are no more lumps, put a piece of lotus root into the bowl and it will be able to hang on the batter.

Next, get a small bowl and put 2 tablespoons of sugar, 2 tablespoons of ketchup, and 1? tablespoons of white rice vinegar in it. Their weight ratio of roughly 2:2:1.5 will do. This ratio is very popular to taste. Of course, you can also increase or decrease the amount of sugar and vinegar according to your own taste.

After putting it aside, use a spoon to mix the tomato paste, sugar and white rice vinegar and set it aside.

Step 4, Seasoning

Add a little cooking oil to the wok and turn on high heat to bring the oil to 50 percent. When the oil is hot, turn the heat to medium and pour the prepared sweet and sour sauce into the pan and stir-fry. When the sweet and sour sauce continues to bubble, add the fried lotus root strips to the pan and stir-fry.

Stir fry evenly, all the lotus root strips are coated with sweet and sour sauce, sprinkle a few white sesame seeds into the pan, stir fry evenly.