豉汁玉米拼脆藕片Crispy Lotus Roots with braised Corn

莲藕刨薄片浸盐水片刻，沥干水后，炸至香脆。Slice lotus root thinly and soak in salted water briefly；drain and deep fry until crispy.

玉米切段再切开小块备用。Cut corn into blocks and then slice.

爆香材料B，加入玉米大火炒香。再加入调味料，大火煮至收汁，加入芹菜上碟，莲藕脆片拌边趁热享用。Saute ingredients B until fragrant，add in corn and toss in high heat；add seasoning and continue cooking until gravy reduced， toss in Chinese celery and dish out on plate，surrounding with crispy lotus root slices.