The outside is crispy, and the inside is addictive with sweet potatoes and crispy lotus roots!
Materials (for 4 people)
- Sweet potatoes: 1
- Lotus root: Section 1
- Oil: 2 tbsp
- A ORYZAE SOY: 2 tbsp
- A Vinegar: 1 tbsp
- Potato starch: 3 tbsp
How to make
- Cut sweet potato and lotus root into 2 cm wide ginkgo biloba and expose to water.
Drain
- 1 and sprinkle with potato starch.
- Heat 1 tablespoon of oil in a frying pan and fry the sweet potatoes. Take it out when it is dark.
- Put the remaining oil in the same frying pan and fry the lotus root. Return 3 when you are dark.
- Turn the mixture of A and let the taste blend in, and you're done.
How to make
- Cut sweet potato and lotus root into 2 cm wide ginkgo biloba and expose to water.
Drain
- 1 and sprinkle with potato starch.
- Heat 1 tablespoon of oil in a frying pan and fry the sweet potatoes. Take it out when it is dark.
- Put the remaining oil in the same frying pan and fry the lotus root. Return 3 when you are dark.
- Turn the mixture of A and let the taste blend in, and you're done.