Fresh lotus corn

Overview

The method is very simple, but the lotus seeds are a bit difficult to peel. The fried corn uses tender fresh lotus seeds, which are not particularly plump and more crispy and tender. The lotus seeds that were cooked with the straw mushrooms before are larger and the cores have to be removed. The immature bitter cores have not grown well yet and will not be bitter, so you can use the whole ones

Tags

• side dishes
• chicken essence
• edible oil
• fresh lotus seeds in shell
• starch
• white sugar
• salt
• sweet corn

Ingredients

Steps

1. 1 Prepare fresh lotus

   

2. 2 First remove the green skin, then tear off the film. Remove the bitter core from the plump and large ones. You don’t need to remove the small, immature ones. Peel them and boil them in water for 3 minutes. Put a few grains of rock sugar in the water

   

3. 3 To steam and peel the corn, use a small cake fork with two or three teeth instead of a large one. Lift up the corn kernels from the root and peel off two rows before breaking them off with your hands, so that each corn kernel is intact

   

4. 4 shucked corn kernels

   

5. 5 Put oil in the country, heat it slightly and add corn kernels. Stir fry for a while and add 1g of salt and 1 tablespoon of sugar. If you don’t like sweetness, you can omit the sugar

   

6. 6 Add lotus seeds, stir-fry evenly, add water and starch, add some chicken essence and serve

   

7. 7 Finished product

   

8. 8 Finished product

   

9. 9 Finished product