Soft and glutinous fried lotus root strips
Overview
This kind of fried lotus root strips has more local characteristics. In the past, it was often fried at home during the Chinese New Year. Because we used to like to eat chowder during Chinese New Year, we put some fried lotus root strips in it. Now that my eating habits have changed, I no longer do these things during the Chinese New Year. But my husband loves to eat this, especially the fried lotus root strips that are charred on the outside and glutinous on the inside. When cooked into the dish, the lotus root strips are soft and glutinous. This is his favorite. He asked for this many times, and even though it was deep-fried, his request had to be accommodated. The lotus roots we have here are basically white lotus roots, which are very crispy. If you want to make this kind of lotus root have a soft and waxy texture, one thing is indispensable, and that is alkaline noodles. Add it, and the fried lotus roots will become soft and waxy when cooked, otherwise it will still have a crispy texture. My husband doesn't like to eat, but he likes to eat soft and glutinous rice. Today’s method is to pursue a soft and waxy texture.
Tags
Ingredients
Steps
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Wash and peel the lotus root, cut into strips, add edible alkali, stir well, and marinate for 10 minutes.
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Soak sweet potato starch in water,
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Add the same amount of flour and mix well
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Add 1g salt and 1g five-spice powder and stir into a thick batter. The batter should be thick enough to be hand-made. That is to say, dip your hands into the batter and lift it up, so that the batter will flow down continuously.
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Strain the water from the pickled lotus roots in alkaline noodles, then add 2g of salt and 1g of five-spice powder. I also added a little black pepper and stir well.
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Dip the lotus root strips into the batter
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Heat the oil to 70% and fry until golden brown.
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Fried lotus root strips can be eaten directly, but they are most delicious when added to dishes or steamed.
