Ingredients
Oil residue ( ) | Bao Bao Bai ( ) |
Dried chili pepper ( ) | Oil ( ) |
Salt ( ) | MSG ( ) |
How to make oil residue lotus white
1.Tear the lotus root into pieces with your hands, wash and set aside.
2. Cut the dried chilies into sections and prepare the oil residue.
3. Pour the oil into the pot and heat it to 70% heat.Add the dried chili pepper and then pour in the lotus root.Stir-fry for a few times, then add the oil residue.When the lotus seeds are almost soft, add salt and MSG.
4. Remove from pot and plate.
Tips
The fire needs to be high and the speed must be high, otherwise the lotus seeds will taste bad and not crispy after being fried for a long time.I have prepared the oil residue in advance.When cooking lard at home, I keep the oil residue and put it in the refrigerator to keep it cold.It can be used anytime when I want to eat it.My family doesn’t like lard, and the same goes for fatty meat.
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