Crunchy Potato and Lotus Root Chip With Chinese-Style Honey Mustard Sauce

Peel lotus root, cut into 0.2mm thin slices crosswise, then add salt soak in cold water and set aside. Peel potato, cut into 0.2mm thin slices, then add salt soak in cold water, and set aside. (Try your best when cutting lotus root and potato slices. Safety first.)

In a wok, bring water to a boil, add a pinch of water, blanch the lotus root for 20 seconds, rinse in cold water, then drain.

In a wok, heat 1.5qt cooking oil to 250°F/120°C, deep fry lotus slices for 2-3 minutes until golden, remove from oil and drain. When the oil temperature reaches 250°F/120°C, deep fry potato slices for 2-3 minutes until golden, then remove from oil and drain. (Don't heat the oil too hot when deep-frying, as soon as the color turns to light golden, it's done.)

Making the sauce: in a cooking pan over low heat, add butter, red and green pepper, and honey, fry for 20 seconds, then add salt, rose wine, yellow radish sauce, and green radish sauce, stir fry until mixed well.

Enjoy!