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.