Fried lily root
Lily bulbs are deep-fried twice, but if there is something in them, the oil temperature will not rise easily, so they are removed first. By deep-frying them once at a low temperature and then again at a high temperature, the oil does not splatter and the finished product is crispy
How to make it
1
Wash the lily bulbs, drain well and cut into 1/3 pieces
2
Deep fry in low-temperature oil at about 140°C for about 2 minutes
3
Once cooked to a certain extent, remove the lily bulbs, increase the heat quickly to raise the oil temperature, and deep-fry for a second time
4
When the surface is crispy, remove from the oil
5
Place the deep-fried lily bulbs in a bowl coated with tomato sauce, add a little salt and sprinkle with shiso flowers, and it's done
Ingredientsfor 3 people
-
- Lily root
- 1 piece
-
- Basic tomato sauce
- Appropriate amount
-
- salt
- A little
-
- with shiso flowers (if available)
- Appropriate amount
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