Dad’s Old Beijing Kitchen~~Crispy Lotus Root Box

Overview

My beloved lotus root, I love it no matter how I eat it, there are thousands of threads and threads ^*^

Tags

• home cooking
• private kitchen
• egg
• green onions
• lotus root
• meat filling
• salad oil
• white sugar
• salt
• salt and pepper
• white pepper

Ingredients

Steps

1. 1 Add chopped green onion, salt, sugar, white pepper, and cooking oil (15g) to the meat filling, mix well, and marinate for later use;

   

2. 2 Separate the egg whites, put half of the egg yolks into the meat filling, and mix well. Generally, the egg yolks are left inside the egg whites to hang the batter;

   

3. 3 Wash the lotus root and slice it into moderately thick slices, 1-2mm is enough;

   

4. 4 Make a set of two lotus root slices, sandwich the meat filling in the middle and set aside. Don’t use too much meat filling, otherwise it will be easily squeezed out and affect the appearance;

   

5. 5 Heat the oil pan for 5 minutes, coat the lotus root box with egg liquid, put it into the oil pan and fry for the first time until it is slightly brown and take it out;

   

6. 6 Heat the oil to 80% heat, pour in the lotus root boxes that have been fried once, and fry again. The fried lotus root boxes will be crispy in texture and golden in color;

   

7. 7 Remove the oil and put it on a plate, sprinkle with pepper and salt, put on the coriander, stir together, and serve~~~~~~~~~