Spring Burdock and Hanpen fried jade
Lightly boil the burdock, then put it in a Chinese soup with salt and pour it in a steamer until soft.
Depending on the thickness of the burdock, it is recommended to take around 30 minutes.
Cut the burdock into sticks about 4-5cm long. Make a notch up to about 2/3 of the total to make it three indentations.
Sprinkle burdock with flour and pour jade batter all over from above.
Attach a thin jade coat to the hanpen and sandwich it between the burdock cut. If it is likely to come off easily, sprinkle it with flour to increase the viscosity of the batter to make it difficult to remove.
Place in oil heated to 170°C and fry while rolling. Once the fried color is ready, remove it and drain the oil with kitchen paper.
Serve with sansho salt, which is combined with salt and flour sansho pepper, if you like.
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- Burdock and spring burdock
- 150g
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- salt
- A little
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- Chinese soup
- Appropriate amount
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- Cut into dice
- 20g
-
- flour
- A little
-
- Jade Clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Salt and sansho salt
- A little
-
- For salted powdered sansho
- A little
