Deep-fried spring burdock and cheese
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
Coat the Camembert cheese with a thin layer of jade batter and place it in the burdock root slits. If it is easy to remove, sprinkle some flour on it to increase the viscosity of the batter and make it harder to remove
Sprinkle boiled Japanese pepper on the cheese part, place in oil heated to 170°C, and fry by rolling it around
Once fried and golden brown, remove from the oven, drain the oil with kitchen paper and place in a serving dish
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- Burdock: Spring burdock is used
- 150g
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- salt
- A little
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- Chinese soup
- Appropriate amount
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- Cut Camembert cheese
- 20g
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- flour
- A little
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- jade robe
- Appropriate amount
-
- Boiled sansho pepper
- A little
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- Fried oil
- Appropriate amount
