7 U4 H: Y, _% D, o& `" h- qIngredients:/ Q+ F; [4 a: u. M* X- @& B: y
fresh Chinese yam, crisp deep-frying powder, nori powder # y7 y4 O* i; w+ |9 J5 v' w6 @* }' Z1 @) }
Seasonings: 9 h- r, v& ^) d% e5 N/ V4 Wsalt, pepper, shiitake mushroom powder ' k/ Y- {: Q! y/ j2 ` % H/ b! }) Q% |$ a1 {* P/ A# [2 RMethods: ' H+ [% m |, T0 |1. Combine crisp deep-frying powder with suitable amount of water to make batter, then add all seasonings to taste." j( F! i( w: f8 {( F0 f3 u
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2. Rinse Chinese yam and peel, then cut into strips. Dip in batter and coat evenly with a layer of batter, then sprinkle the surface with " C( d6 ]- X& r6 p
nori powder.3 d6 P0 g$ y0 I+ k/ j9 k
! ^' y1 v* ~9 |" y$ c' T3. Deep-fry in smoking oil over medium heat until golden on surface. 6 @ F4 g, T& o' _2 Q9 [! M
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Serve with pepper salt or ketchup as a dip., }1 n6 d, W3 U i s" O/ _/ b8 i