红烧莲藕Braised Lotus Root
- Prep Time30 Mins
- Cook Time20 Mins
- Type
- View
你知道吗？莲藕加点醋可除去藕片的涩味，并使其保持洁白。而且藕片中含有黏液蛋白和膳食纤维，可以减少人体对脂类的吸收。
食谱制作：张婉娟
摄影：Raphael Hoh
Ingredients
材料
Ingredients
面糊A（拌匀）
Batter A ( Mix well )
酱料B
Sauce B
酱料C（混合）
Sauce C ( Mix well )
Directions
Step 1
将莲藕加盐和水煮约10分钟。Boil the lotus root with a pinch of salt and water for about 10 minutes.
Step 2
将莲藕粘上面糊，放入油锅炸至金黄色备用。Coat the lotus root with Batter A and deep-fry until golden brown. Set aside.
Step 3
热锅加入油，加入酱料B炒，再加入酱料C煮至浓稠，倒入已炸好的莲藕拌匀即可。Heat oil in a pan, stir-fry Sauce B, then add Sauce C and simmer until thickened. Pour the sauce over the fried lotus root and mix well.
