Jade-fried spring burdock and cheese
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.
Apply a thin jade batter to the Camembert cheese and sandwich it between the burdock cuts. 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.
Sprinkle the cheese part with boiled sansho pepper, place it in oil heated to 170°C, and fry it while rolling it around.
Once the fried color is ready, remove it, drain the oil with kitchen paper, and serve in a bowl.
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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 camembert cheese
- 20g
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- flour
- A little
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- Jade Clothing
- Appropriate amount
-
- Boiled sansho pepper
- A little
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- Fried oil
- Appropriate amount
