Lotus root tip
If you have a slicer, use a slicer. It becomes evenly thin and less likely to cause uneven frying.
Also, the lotus root is exposed to water to let the starch flow. If it is still starchy, it won't fried.
Also, the lotus root is exposed to water to let the starch flow. If it is still starchy, it won't fried.
How to make it
1
Wipe away the water from the lotus roots that have been exposed to water with kitchen paper.
2
Put the frying oil in a pot, heat it, fry it at a temperature of 160°C for about 2-3 minutes, then place it in a batter filled with kitchen paper.
3
Pour salt over [2], place on a plate and pour Italian parsley over it.
material
-
- Slice lotus root
- 1 piece
-
- Fried oil
- 515ml
-
- Italian parsley chopped
- Appropriate amount
[PR]
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