Lotus root with crunchy sugar
Deep frying lotus root slowly over low heat will remove the moisture and make it crispy. If you don't like sweet things or want to change up the flavor, you can add mayonnaise instead of granulated sugar
How to make it
1
Peel the lotus root and steam it until soft. Cut it into 1cm slices and coat with flour
2
[1] Coat the lotus root with flour and deep fry in 180°C oil
3
Once the surface is golden brown, drain the oil and place on a plate. Sprinkle with granulated sugar while still hot
Ingredientsfor 2 people
-
- Lotus
- 100g
-
- flour
- Small amount
-
- Fried oil
- Appropriate amount
-
- Granulated sugar
- 2 tbsp
[PR]
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