Fried lily root
This dish is also perfect as a snack to go with alcohol. Of course, lily bulbs alone are fine, but adding ginkgo nuts makes it even more luxurious
How to make it
1
Peel the lily bulbs in water and use them. Cut off the ends with a knife and shape them. Peel the ginkgo nuts
2
Heat the oil to about 160-170°C and deep fry the lily root and ginkgo nuts. Once the lily root is lightly golden brown and the ginkgo nuts have been peeled, they are ready to be removed. Remove to a wire rack lined with paper to drain the oil and sprinkle with salt while still hot
3
Serve in a bowl and it's finished.
Ingredientsfor 2 people
-
- Lily root
- 100g
-
- ginkgo
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- salt
- A little
[PR]
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