Pan-fried lotus root cake

Raw material picture.

Wash the lotus root and cut it into 0.3 cm slices, and mince the green onion and ginger.

Put the lotus root slices into a large bowl, add water and white vinegar to soak.

Put the minced onion and ginger into a bowl, add cold boiled water and cooking wine and soak for 15 minutes and set aside;

Peel and devein the shrimp, remove the fascia from the chicken breast, and slice the pork belly.

Chop into minced meat and set aside;

Put the three kinds of meat fillings into a large bowl, add refined salt, light soy sauce, MSG, sugar, white pepper, green onion and ginger wine and egg white.

Stir evenly and beat vigorously in one direction until the meat filling becomes sticky.

Rinse the lotus root slices with clean water, control the moisture, and arrange them into pieces of the same size on the chopping board, sprinkle with a little flour and set aside;

Spread flour-dusted lotus root slices with meat filling (fill the holes).

Then cover the lotus root slices with meat filling with another lotus root slice and press it tightly. (Fill the hole)

Set the pot over high heat, add vegetable oil and heat until 50% hot.

Add the lotus root slices and fry for a while, then cover the pot and turn to low heat to fry.

Turn over, cover the pot and fry for a while.

When both sides are fried to golden brown and the meat filling is mature, turn off the heat.

Plate and serve!

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