Creaming Lotus
By VicentaLakin
Recipe Recommendations
- lotus root 500 grams
- chive leaf 15 grams
- refined salt 2 grams
- white vinegar 1 tablespoon
- white sugar 1/2 tablespoon
- Jiang 5 grams
- vegetable oil 30 ml
- sour and salty
- fried
- ten minutes
- simple
Steps for Creaming Lotus
1
Raw materials。
2
Lotus shaves off the skin and cuts into thin pieces。
3
The slices were put in the bowl, with water and a half spoon of white vinegar for 15 minutes。
4
Onion leaves are cut into small pieces and ginger wash is cut in small pieces
5
The net pot is set on fire with 30 milligrams of vegetable oil to heat, with ginger chips and onions。
6
Down into the lilies。
7
When the blades reach a semi-transparent state, the salt, sugar and fresh water in one hand continue to boil。
8
When the blade is made transparent, one-two spoons of white vinegar are cooked, evened with onions。
9
The fragrance of the sour, sour, sour