Chinese Food
Fried lotus root slices
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There are two kinds of lotus root: the pink and the crisp. The pink lotus root is reddish, easy to boil, smooth and suitable for stewing. The crisp lotus root is light white, hard to boil, tough, sweet, tender and juicy. It can be stir fried, cold mixed or fried. When making this crispy fried lotus root slice, it is suitable to use crispy lotus root. The taste is crispy after frying. It's also very simple to make. It's a delicious snack that can't be missed. -
Cooking ingredients
Cooking Steps
Step1:Lotus root is washed, peeled and slice
Step2:Cut lotus root. Soak it in water for about 5 minutes. Soak the starch on the surface. Take it out after soaking. Drain the excess water on the surface of lotus root
Step3:Prepare a small milk pot. Pour enough cooking oil into the pot
Step4:When the oil is 60% hot, put in lotus root slices. Medium heat. Fry until slightly discolored. Remove. Use kitchen paper towel to absorb the oil on the surface. Sprinkle with salt and pepper powder and serve.
Cooking tips:1. When making this crispy fried lotus root slice, it's better to use crispy lotus root. There are two kinds of common lotus root on the market. One is crispy lotus root. It is light white. It is suitable for stir frying, cold mixing and deep frying. One is the pink lotus root, which is reddish and suitable for stewing. 2. When cutting, the lotus root should be thinned. After soaking, the water on the surface of the lotus root must be drained. For convenience, you can also use kitchen paper towel to suck it up; 3. When frying, it is suitable to use medium fire to force out the water in the lotus root. In this way, the crispy taste can be guaranteed. There are skills in making delicious dishes.
