【炸藕】外酥裡嫩，滿口拉著長長的藕絲，藕的清香完美保留，吃一口忘不掉。做法省事，不用焯水Deep fried Lotus Roots, so crispy and and yummy. I 佳寶媽日誌

【炸藕】外酥裡嫩，滿口拉著長長的藕絲，藕的清香完美保留，吃一口忘不掉。做法省事，不用焯水Deep fried Lotus Roots, so crispy and and yummy. I 佳寶媽日誌

藕有独特清香，营养价值很高，富含铁、钙等微量元素，植物蛋白质、维生素以及淀粉含量也很丰富，有明显的补益气血，增强人体免疫力作用。 故中医称其：“主补中养神，益气力”。
鲜藕500克切成條，脆浆：中筋面粉130克,玉米淀粉8克,盐5克,十三香0.5克，水280ml,調成糊，讓藕條均勻的掛上漿，中大火或中火，炸至金黄就可以出锅了，油炸後吃到嘴裡外酥裡嫩，滿口拉著長長的藕絲。做法省事，不用焯水，不用冷凍，切好泡水掛漿就可以下油鍋了。

Lotus roots has a crunchy texture with sweet-tangy flavors. In Asian cuisine, it is popular with salad, prawns, sesame oil or coriander leaves. Lotus roots have been found to be rich in dietary fiber, Vitamin C, potassium, thiamine, riboflavin, Vitamin B6, phosphorus, copper, and manganese, while being very low in saturated fat. Deep fried Lotus Roots is a kind of flavor food. The outside was crispy, and the inside was juicy and tender..

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