Sands Lotus
1.
The main ingredient is 1 onion.
2.
All ingredients map. (The left side is ground pepper and ground cumin)
3.
After removing the outer skin of the onion and washing it, cut 3 knives from the center point and divide it into 6 uniformly sized portions into lotus petals.
4.
Separate each petal of "Lotus", soak in water for 10 minutes, and drain the water.
5.
Drain the onions, add 1/2 teaspoon of salt, and marinate for about 10 minutes.
6.
Heat the oil in the stock pot. When the oil is 50% hot, pour in the onions and fry them until they are cooked through.
7.
Remove the oil control for later use.
8.
Chop the garlic cloves into finer minced garlic, and grind the cooked egg yolk into fine particles.
9.
Start making golden sand, fry white sesame seeds in a dry pan over a low fire, and then cool.
10.
Stir-fry the bread crumbs in a low-fire dry pot and let it cool.
11.
Stir fragrant dried shrimps in a small fire pot and set aside. (Shrimp rice needs to be slightly cut a few times and cut into pieces)
12.
In a cold pan with cold oil, stir fry garlic and chili on low heat, set aside.
13.
With the remaining oil in the pot, sauté the egg yolks over low heat until fragrant.
14.
Pour in the sesame seeds, bread crumbs, and dried shrimps fried in advance.
15.
Immediately add salt, sugar, pepper, cumin powder, and monosodium glutamate, stir and turn off the heat evenly.
16.
Arrange the onions on a plate, and then put the fried golden sand on it. (Each layer is filled with each petal of "Lotus", so that when eating, every time a petal is picked up, there is golden sand in it)
Tips:
Poetry heart phrase:
1: When cutting the "lotus", take the center of the onion as the center and divide it into 6 equal parts. This is uniform in size. Soak the cut onions to remove the spicy flavor of the onions.
2: The petals of the outer layer of the onion are larger, and the larger petals are placed on the outer layer.
3: To make sands, you must first fry sesame seeds and bread crumbs, so that they have enough time to cool down, and the sands produced in the later stage will be very crisp. (In order to avoid different cooking times, it is recommended to fry separately like me)
4: When frying the minced garlic, it is recommended to fry the minced garlic in a cold pan, cold oil, and a low fire. In this way, the minced garlic will be fragrant and crisp, and not burnt.
5: The taste of Jinsha is the key to this dish. After mixing all the Jinsha ingredients in the last step, the seasoning should be added at the same time, and it should not be left in the pot for too long, so as not to affect the taste of the Jinsha. It is recommended to mix all the seasonings first, then pour it in while mixing the sands, and turn off the heat immediately after stir-frying them evenly.
