Anti-sand lotus root

Cooking Instructions

1. Peel and wash the lotus root and cut it into thin slices, but not too thin!

   

2. Take an appropriate amount of tangerine peel, and remove the white color inside, otherwise it will be bitter.

   

3. Finely chop the tangerine peel and chop the chives as well.

   

4. The lotus root
   
   is coated with a layer of cornstarch.

   

5. Then fry in the oil pan, the fire should not be too large, medium and low heat will do.

   

6. Flip it from time to time.

   

7. Fry until golden brown.

   

8. Now let's fry the syrup, add a bowl of water and a bowl of sugar to the pot, and the ratio of water to sugar is 1:1.

   

9. Then use a spatula to keep shoveling until it turns from a large bubble to a small bubble. I forgot to take a picture of this. You can add diced tangerine peel, chopped chives, and sesame seeds to stir-fry evenly, add lotus root, turn off the heat, and continue to stir-fry.

   

10. Until it is fried to this point, it is enough to coat it with a layer of snow-white frosting.

    

11. Serve on a plate.

    

12. Afternoon tea starts!

    

13.