I used to eat at a Japanese restaurant and thought it was so good Then try it yourself. Since we don’t have any cornstarch in the house anymore, we just skip this step. I didn’t realize the taste of the step-saving …… was also a bargain.
How to Make Crispy Lotus Root Chips
Thinly slice lotus root slices; add oil to pan.
Place the slices of lotus root in a frying pan and heat at 170 degrees (on the high side for medium heat, count high)
Fry the lotus root, turning frequently to prevent the slices from sinking to the bottom of the pan. Fry until the lotus root slices turn golden brown.
Remove from the oven, absorb the oil with kitchen paper and serve. The mouth is soft and chewy.
I made the original, without adding any seasoning, personal quite like this lotus root original taste taste, not tired. Some partners may not like it – for more crunch and flavor, slice the lotus root slices and stir in sugar or add some salt! Add some cornstarch and egg mixture and deep fry in a deep fryer. I was afraid that the oil would splash in the water, so I put the lotus root slices in before I fired it up, or more crunchy, when the frying pan was boiling-.