Lamy Ting
By VicentaLakin
Recipe Recommendations
- fresh lotus seeds 250 grams
- lotus root v. 1
- wolfberry appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Lamy Ting
1
Cut the rice out of the tarantula, cut it down, and prepare a few more
2
(b) To use cold water bubbles
3
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4
When the water goes down, the rice goes down
5
They were taken together from the cold water
6
(a) To heat the pot and pour it into a proper quantity of oil, and to enter the watered lily rice and stint together with the fire
7
Pour in the ready sauce: salt, sugar, and vinegar, and then evenly
8
Let's get out of the pan, and we'll put a little bit of the bubbling on it。Lamy Ting Make Tips
1. Use tender lotus seeds freshly peeled from fresh lotus pods. If possible, peel and use them immediately; if peeled for too long, they will turn black and become tough.
2. Blanch the lotus root in advance to ensure it cooks at the same rate as the lotus seeds. Add the lotus seeds towards the end of the blanching process (blanching the seeds is optional). Then, remove them together and rinse with cold water.
3. Prepare the seasoning sauce, which is a sweet and sour sauce with a little added salt. Adjust the taste to your preference and add it when stir-frying.