Cracker
By VicentaLakin
Lotus has the difference between powder and brittle, it's a little red, it's easy to boil, it's smooth, it's good for stew. It's light white, it's not easy to cook, it's tough, it's sweet, it's juicy, it's fresh, it's cool or it's fried. It's a good way to blow up a chip, and it's a better taste. It's easy to do, weekend dramas, inexhaustible little snacks. This blowing up of chips has some tastes similar to those of chips, and is not as cheesy as it is with pepper salt and black pepper. Of course it's healthier。
Recipe Recommendations
- lotus root v. 1
- pretzel 2g
- black pepper 0.5g
Steps for Cracker
1
and rinse away the skin, and cut the thin
2
(b) Cutting of the blade, immersing it in the water for about five minutes, sowing the starch on the surface, sowing it, then extracting it, and leaching the excess moisture on the surface of the sheet
3
(b) Prepare a small milk pot with sufficient amounts of cooking oil in it
4
When oil is 60% hot, it is released into the tablets, caught in fire, blown up to a slight change in colour, dried the surface oil with kitchen paper towels, and fed with pepper salt and black pepper powder。Cracker Make Tips
1. When making crispy fried lotus root slices, it is best to use crisp lotus root. There are two common types of lotus root on the market: one is crisp lotus root, which is pale white and suitable for sautéing, salads, and frying; the other is starchy lotus root, which is slightly reddish and suitable for making soup. 2. When cutting, the lotus root slices should be cut thinly. After soaking, the surface moisture must be drained; for convenience, you can also use paper towels to absorb the excess water. 3. When frying, use medium heat to drive out the moisture from the lotus root slices, ensuring a crispy texture.