荷塘莲藕盒
从香港到大阪，再到北京， Chef Ku将他对美食的热爱和执着倾注于每道菜品中，简单的食材经由他的反复雕琢和不断创新，为您带来感官的触动和味蕾的惊喜！
《Chef Ku的烹饪宝典》凝聚了古师傅的烹调理念和技巧，在每个平凡的日子里，与您一起，简单煮，用心吃。
Chef Ku, the man behind the exclusive dining experience at Yu, presents you with this Yu’s Bible, and shares with you his talent, creativity, passion, and love for Cantonese cuisine.
荷塘莲藕盒的做法
步骤1
先将莲藕切片，用沸水煮2分钟后吸干水分备用。Slice the lotus root, boil for 2 minutes and dry for later use.步骤2
把猪肉、腊味、香芹和马蹄切成小块后炒香。Cut the pork, cured meat, celery and waternut into small pieces, then stir-fry them together.步骤3
把炒香的材料夹在两片莲藕中间。Put the above ingredients between two slices of lotus root.步骤4
待油热后把做好的莲藕盒炸香。Deep fry the mixture of lotus root.荷塘莲藕盒的烹饪技巧
PAN-FRIED LOTUS ROOT IN CANTONESE STYLE