Fried lotus root
Overview
As one of the seasonal ingredients in winter, lotus root will be made into various dishes and appear on everyone's dining table. People are paying more and more attention to healthy living, paying more and more attention to the value of food ingredients themselves, and using food supplements to maintain health. Lotus root is definitely a good product for health care and can be used both as food and medicine. Lotus root is high in vitamin C and also contains polyphenols and anti-itching enzymes, which help to clean up garbage in the body. In addition, the protein content, dietary fiber, calcium and phosphorus content of lotus root are also relatively high. Therefore, lotus root is really of high quality and low price. Although lotus root has high nutritional value, family members are not very fond of it. Only when making fried lotus root, it is crispy and tender, and my family likes it very much.
Tags
Ingredients
Steps
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Add 3 grams of salt, minced onion, ginger, garlic, oyster sauce, light soy sauce, soy sauce, and one egg white into the meat filling, and mix well. (The egg white will make the meat filling more smooth and tender, keep the egg yolk for later)
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Wash, peel and slice the lotus root. Make the first cut without cutting it, and then make the second cut.
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Use chopsticks to stuff the meat filling into the sliced lotus root slices.
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Add one egg and the unused egg yolk to the bowl, add half a bowl of water, mix well, then add flour little by little, and mix into a drop-shaped batter. (The color of the two egg yolks is enough to make the fried lotus root more golden)
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Coat lotus root evenly with batter.
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Put oil in the pot, heat it to 40%, and start frying the lotus roots over low heat, turning over during the process, until both sides are golden brown.
