Creaming gingertails
By VicentaLakin
Despite the autumn, Guangdong was still hot these days. The sun is hot and the neck is sweaty. This is a frenzy, simple practice, which promotes appetite and is well suited to the current weather。
Recipe Recommendations
- lotus root 350 grams
- sesame oil 1 teaspoon
- white granulated sugar 1 teaspoon
- white vinegar 2 tsp
- Jiang appropriate amount
- salt appropriate amount
Steps for Creaming gingertails
1
Get the material ready。
2
Lean clean, go skin, cut thin。
3
An appropriate amount of clean water is injected into the small pot and the fire opens。
4
And when the water's out, it's going to be a lote。
5
Cooking to the lichen color。
6
Pour it out and wash it for a moment。
7
Put it in the basket, dry water。
8
Put it in the bowl, cover it, and put it in the fridge for 20 minutes。
9
Chon goes to skin, cut into rice。
10
Take out the frozen chips and add ginger and sugar。
11
Add salt。
12
Add white vinegar。
13
Finally add sesame oil。
14
Light and smooth。
15
It's cold silked, it bites, it bites, it bites, and it's sour, it's sour, it's so sweet, it's so sweet。
16
Lotus, which contains trace elements such as iron and calcium, plant proteins, vitamins and starch, can supplement gas blood and enhance human immunity。
17
Splendid。
18
Now just eat。Creaming gingertails Make Tips
1. Do not boil the lotus root slices for too long; just cook until they change color. 2. After changing color, drain and immediately rinse with cold water; doing this makes the lotus root slices very crisp. 3. Also, do not add too much vinegar; adding too much makes it taste only sour, losing the lotus root's natural sweetness.