Fried lotus root strips with soft glutinous(ruan nuo de zha ou tiao )

Fried lotus root strips with soft glutinous

Introduction:

"This kind of fried lotus root has local characteristics. In the past, it was used for Chinese New Year's day, and it was fried a lot at home for Chinese New Year's day. Because we used to love to eat Chinese New Year's mixed vegetables, put some fried lotus root into it. Now that the eating habits have changed, we won't do it any more in the new year. But my husband likes to eat this, especially the fried ones, which are soft and waxy. It's his big love. He repeatedly asked to eat this, although it is fried, but still have to meet his requirements. The lotus root here is basically white lotus root, which is very crispy. If you want to make this kind of lotus root into soft and waxy taste, one thing is indispensable, that is, eating alkaline noodles. If you add it, the fried lotus root will become soft and waxy, otherwise it will still be crispy. My husband doesn't like to eat, so he likes to eat soft glutinous. Today's practice is to pursue the taste of soft glutinous

Production steps:

Materials required:

Lotus root: 800g

Alkali noodles: 2G

Flour: 50g

Sweet potato starch: 50g

Five spice powder: 2G

Salt: 3G

Black pepper: right amount

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Ruan Nuo De Zha Ou Tiao