Fried lily root
The lily roots are fryed twice, but if the contents are still in it, the oil temperature is not easily raised, so take it out. Fry it at a low temperature and then fry it twice at a high temperature, so it doesn't cause oil to splatter and you can finish it with a crisp finish.
How to make it
1
Wash the lily roots, drain well, and cut into 1/3.
2
Fry slowly in low-temperature oil at about 140°C for about 2 minutes.
3
Once the lily roots are cooked to a certain extent, remove the lily roots, increase the heat all at once, raise the oil temperature, and fry twice.
4
If the surface is crispy, remove it from the oil.
5
Place fried lily roots in a bowl covered in tomato sauce, sprinkle a little salt and the flowers to finish.
Ingredients for 3 people
-
- Lily root
- 1 piece
-
- Basic tomato sauce
- Appropriate amount
-
- salt
- A little
-
- For finishing flowers
- Appropriate amount
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