As soon as the star cutter who came back from running errands to fetch meat and glutinous rice entered the house, he sensitively smelled the air in the kitchen.

"What does it smell like?"

"Did you say lotus root?" Tangram looked up in the midst of his busy schedule and watched him sniff around like a puppy.

"Well, it seems to be. It's very fragrant! ”

Qiqiao feels very novel, even if she has the blessing of aura, she is not keen to have any special smell of lotus root, but Xing Zhi can feel it, it seems that the people who can follow the prince, no matter how funny their temperament is, are a little outstanding.

When all the lotus roots have been peeled, Qiqiao selects the two sections of lotus root that are relatively tender, and skillfully cuts the lotus root into thin and uniform lotus slices, and dips the knife in water from time to time while cutting.

"See the transparent filament? Dipping in water can also avoid these filaments growing too much. Tangram explained it simply in a way he could understand.

"Don't just watch, help, soak the glutinous rice in water, wash the meat and chop it into minced meat."

Xing Judge agreed, although he was very curious about the process of her cutting lotus root, but he could only give up and obediently walked to the side to chop the meat.

"Why dip in water?" The star cut asked questions like a curious baby next to him.

"Because the lotus root has the powder I made before, if you don't dip it in water, it will be very difficult to cut. And you see—"

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As he spoke, he broke off a piece and held it up in front of him.

"What is this going to do?" Xing Jie couldn't help but ask again.

"Just look at the materials, glutinous rice lotus." Qiqiao knocked on the lotus root that had been filled with glutinous rice, and then inserted the sharpened wooden skewer into the lotus root cover and put it back.

The fixed lotus root is soaked in clean water to make the glutinous rice in the lotus root fully absorb the water. If the glutinous rice fails to absorb enough water, there will be a phenomenon of glutinous rice sandwiching, and Tangram doesn't want to smash its own signboard.

Qiqiao cut a small half pot of lotus root slices in three times and two times, and then selected some lotus root segments to cut out some slightly thicker lotus root slices.

Half of these thick slices are continued to be soaked in water, and half is diced.

The preparations were almost done, so Qiao took the glutinous rice to drain the water, took a section of lotus root and cut off the head and tail, and used a chopstick to help fill the glutinous rice into the hole in the lotus root.

Then she mixed some batter on one side, and asked Xing Jie to boil some wide oil in a cauldron.

When the oil is hot, Qiqiao wraps the lotus root meat in the batter and puts it in the oil pan to fry.

It was fried until the skin was golden brown, and then the tangram fished them out and stacked them neatly aside, and the lotus root clips were freshly baked.

There was glutinous rice lotus soaked here, and Qiqiao turned to pick up the thicker lotus root slices, and brought over the meat filling that Xing Jie had just chopped and seasoned.

She picked up two slices of lotus root, and then sandwiched the meat filling between the two lotus root slices like a meat bun.

When it was almost done, Qiqiao put the lotus root stuffed with glutinous rice that had been soaked in water into a small pot next to it and boiled it, adding some brown sugar and osmanthus sugar.

After that, the thinly sliced lotus root slices are boiled in water and cut off, mixed with chili oil, light soy sauce, sugar, vinegar and an appropriate amount of salt, and the sour and hot and appetizing cold lotus root slices are also ready.

Qiqiao looked at some other vegetables at home, washed them and cut them into dices or thin slices, and put them in a large pot with the remaining lotus root and stir-fried, and there was another dish.