500g of young lotus root, 1 tablespoon of soy sauce, 3 tablespoons of vinegar, 3 tablespoons of sugar, salt, monosodium glutamate (MSG), 1 teaspoon of water starch, 2 teaspoons of dry starch, 50g of dry flour, minced green onion, minced ginger.

≮ Food Practice ≯

1, the lotus root to remove the knots, peeled and washed, cut into diamond-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 and heat, 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 to be used.

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

≮Food Characteristics≯

The flavor is delicious, sweet and sour.