Fried slices

Lotus, an ordinary food that can't be ordinary. When I was a kid, when I was talking about snacks, my mom would just take a section out of the pond and clean up the lotus and shove it in my mouth. And then I had the fun, and I took it in my hand, and I put it in my mouth, and I jumped out and went out to the little guys. And it was when the mouths were greedy, and there was no mention of the need to peel, nor of the mud in the hole, but of the fragrance of the mouth and the satisfaction of the heart. Speaking of Lotus, it is necessary to think of the Lotus of Lake Hubei-Hong, and it must be a pot of fresh, odious soup. It's called "The Treasure of Water" and it's famous for its beauty, its geographical character and its culture. Liang, which has the difference between red and white varieties, which are better used for soup soup, red soup, boiled powder and sweetness, spongy and stingy, and the bone co-exist; and white and hot, which is sweet and sweet, and which is fresh. It's not easy to make a pot of steak soup. The simpler it is, the harder it is to do, the easier it is to cook, the less easy it is to talk about not only the color, the scent, the smell, the shape, the instrument, but also the mind of the cook, the state and the feeling, the food made with gratitude and the anger, which is not to be compared. This fragrance, which is made today, naturally chooses white, screech, and the refilling of all kinds of spices, which makes it so simple that the tastes are too tedious to stop。