Crispy fried lotus root box

Overview

When entertaining friends during the Chinese New Year and festivals, there is a dish that is both homely and very popular, and that is fried lotus root. Speaking of fried lotus root, in my memory, only during the Chinese New Year would my family have a big pot of fried lotus root. Relatives and friends come to visit and stay for a meal, and the fried lotus root on the plate is a good thing. The reason was that supplies were scarce at that time and not as abundant as they are now. Peel and slice the white lotus root, add the prepared meat filling in the middle, then wrap it in batter and fry it in oil. It is really fragrant. The skin is soft and soft, the lotus root is fragrant and crispy, and the pork filling is fragrant. Even if you eat sea cucumber and abalone all day long, you can eat several at one time.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• autumn recipes
• lunch
• clear water
• egg
• fresh ginger
• green onions
• pork stuffing
• thirteen incense
• umami soy sauce
• white lotus root
• salt

Ingredients

Steps

1. 1 Add minced onion and ginger to the pork stuffing, soy sauce, thirteen spices, and salt

   

2. 2 Use chopsticks to stir in one direction until strong

   

3. 3 Peeled white lotus root

   

4. 4 Peel the white lotus root and cut into thin slices, cut into sets of 2

   

5. 5 Cut to the bottom without cutting to form a clip

   

6. 6 Peel the appropriate amount of white lotus root stuffed with meat

   

7. 7 Add it to the lotus root folder and close it so that the opening is as small as possible

   

8. 8 Clamp everything and put it in a container for later use

   

9. 9 An egg is put into the container

   

10. 10 Add appropriate amount of water

    

11. 11 Add about 3 grams of salt, depending on the amount of egg paste

    

12. 12 Beat well with a whisk

    

13. 13 Add flour

    

14. 14 Continue to stir evenly with the egg beater. The consistency of the batter should be moderate. Too thick or too thin will affect the taste of the finished product. The dripping of egg liquid can appear briefly and then disappear.

    

15. 15 Use chopsticks to hold a lotus root clip and dip it in the batter

    

16. 16 Lift the lotus root and wait for the excess egg batter to drip off before putting it into the oil pan for frying.

    

17. 17 Heat the vegetable oil until it is 70% hot, add the lotus root

    

18. 18 Fry until golden brown on both sides and take it out

    

19. 19 Finished product