[炝] The technique is very simple. The last process after cooking is poured with hot oil. With the sound of “呲啦~~~!”, the scent of scent comes.
Shaanxi Jiuyanlian section
After cross-cutting, the diameter is up to 8.9 cm, the texture is fine, the food is slag-free, crisp and delicious.
Wash the lotus peel and cut into thin slices. Use boiled water for a while, then rinse with cold water to maintain a crisp taste.
Take a bowl and put the cooked lotus seeds into the water and put them into it.
Dripping in the right amount of white vinegar
Transfer a little salt and sugar, and put the dried chili rings and ginger on the lotus.
Then put the oil on the pan and throw a few peppercorns into it. After the hot pepper is fried, remove the peppercorns and pour the hot oil into the lotus.
Take a plate and pour it on the bowl, simmer for 1 or 2 minutes, then mix well and serve.
Because of the addition of ginger, sour and spicy, crisp and raw lotus, it is especially delicious!