Fish-flavored lotus root box

Overview

Ruddy in color, sweet and sour and refreshing

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• students
• chicken essence
• cornstarch
• douban
• egg
• garlic
• ginger
• lotus root
• msg
• meat filling
• oil
• onions
• vinegar
• white sugar
• green onions
• green pepper
• red pepper
• salt
• water

Ingredients

Steps

1. 1 First wash the lotus root, cut into pieces and set aside

   

2. 2 Add minced ginger, chopped green onion, salt, sugar, chicken essence, MSG, dark soy sauce and sesame oil to the meat filling, mix well and set aside

   

3. 3 Fold the cut lotus root slices into the mixed meat filling

   

4. 4 Cut green pepper and red pepper into cubes

   

5. 5 Chop green onions, mince garlic, and dice onions for later use

   

6. 6 Cornstarch, eggs, add some water to make a whole egg paste, as long as it can be coated

   

7. 7 Deep-fry in oil pan until golden brown. Control the oil temperature at level 6. Fry well and set aside

   

8. 8 Add garlic, green onions and stir-fry until fragrant. Add bean paste and stir-fry until brown-red. Add diced green and red chili peppers, then add water

   

9. 9 Add soy sauce, sugar, chicken essence, monosodium glutamate, salt, and vinegar until the fish tastes fragrant and turn into a glass

   

10. 10 Pour the cooked fish sauce onto the fried lotus root box and serve