Pan-Fried Lotus Root

Pan-fried Lotus Root

  1. Soak sliced lotus root in apple vinegar(1-2 drops) water to suppress browning.
  2. For color-dyeing, soak 1/4 lotus root in water(plain), 1/4 in gardenia powdered water(yellow), 1/4 in beat water(pink).
  3. Then grind the rest lotus root and put in a bowl.
  4. Add salt and flour in the bowl to make batter.
  5. Dip lotus root slices in the batter and fry it in the pan till golden on top.

  • Lotus root-sliced 550G 2ea
  • Apple vinegar 1Ts
  • Salt 1ts
  • Cooking oil
  • Gardenia powder and beat juice a bit for color dyeing
  • Flour 2Ts
Sliced lotus root for color-dyeing

Colored in yellow

Finished and served