(1) 500 grams of lotus root, 200 grams of meat, 100 grams of flour, 10 grams of pepper, 1 green onion, 1 piece of ginger, cooking oil in moderation, salt in moderation.

(2) first of all, beat the eggs into the flour, and then add an appropriate amount of water, mix well, and into the batter; take a few sections of fresh lotus root washed and ready to use;

(3) the washed lotus root, remove the skin, put into a plate standby;

(4) will be washed and removed from the skin of the lotus root, with a cleaver to cut into two slices of lotus root folder connected;

(5) cut the cut

(5) Stuff the chopsticks with the pre-made meat mixture inside the lotus root folder, and be careful not to break the lotus root folder;

(6) Put the lotus root folder with the meat mixture into the prepared batter, so that it is evenly coated with batter on both sides, and then put it into the frying pan to start frying; pay attention to the process of frying to turn over, to avoid frying the paste, a few minutes later, the fragrant fried lotus root folder will be out of the pot.

2, lotus root folder meat filling practice two

(1) 1000g of pork, salt, ginger 100g, starch, 1500g of cooking oil, 50g of green onions, 300g of flour, 56g of eggs.

(2) Lotus root washed, peeled, cut. Lotus root cut into every two slices without disconnecting the connecting blade. Pork washed, chopped. Ginger, scallion finely chopped spare.

(3) Put the pork into a large bowl, add ginger and scallions. Add starch and salt. Mix well in one direction. Open the lotus root slices and put in the meat mixture. Lotus root clip all clip the meat filling.

(4) Add cold water and salt to the flour. Add eggs, mix into a thick batter and set aside. Pick up a lotus root folder, make a roll in the batter, covered with batter. Heat the oil in a pan, add the lotus root sandwiches one by one, and deep fry until the exterior is lightly browned, then remove from the pan and drain.

(5) Transfer the deep-fried lotus root to a large bowl, let it cool, and store in plastic bags in the refrigerator. When eating, fry directly in oil until both sides are browned.

3, meat stuffed lotus root folder practice

(1) 1 section of fresh lotus root, 300g of pork.

(2) pork with scallions and ginger, an egg, a little cornstarch, salt, cooking wine, a small amount of mix well.

(3) flour and starch 1:1, an egg, a little salt, add cold water, mix well.

(4) cut lotus root slices, pay attention not to cut into a slice, to two pieces of the bottom together, did not completely disconnect the meat mixture.

(5) Sandwich the meat into the lotus root slices. One slice is pinned first and set aside. Then throw the lotus root into the flour, turning it over and smoothing it out so that both sides are covered with a thin layer of ground meat.

(6) Place one by one in the frying pan and brown on one side, then turn the other.

(7) Fry until golden brown and the surface is crispy, then the meat can be removed from the pan. Out of the pot, oil to dry while hot to eat the best flavor.