Deep-fried spring burdock and fish cake
Lightly boil the burdock root, then place it in salted Chinese soup and steam it until it is soft.
The recommended time is about 30 minutes, depending on the thickness of the burdock root.
Cut the burdock root into sticks about 4-5cm long. Make a cut about two-thirds of the way through so that it splits into three
Dust the burdock root with flour and pour the jade batter over the entire surface
Apply a thin layer of jade batter to the hanpen as well and place it in the slits of the burdock. If it is easy to remove, sprinkle some flour on it to increase the viscosity of the batter and make it harder to remove
Place in oil heated to 170℃ and fry, rolling around until golden brown. Remove from the frying pan and drain on kitchen paper
If you like, you can add sansho salt, a mixture of salt and powdered sansho pepper
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- Burdock: Spring burdock is used
- 150g
-
- salt
- A little
-
- Chinese soup
- Appropriate amount
-
- Cut the fish
- 20g
-
- flour
- A little
-
- jade robe
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Salt and Japanese pepper for salt
- A little
-
- Powdered Japanese pepper for Japanese pepper salt
- A little
