Fried lotus root box is a traditional snack that many people like to eat very much, there are a lot of people will be very favorite fried lotus root box, but how can you fry a delicious lotus root box? Many people may try and find that the fried lotus root box is not good at all, especially hard, but also especially greasy, this is because people do not master the correct practice.
One of the most critical steps in deep-frying lotus root box is the batter, so how to deep-fry lotus root box is delicious? In fact, when frying the lotus root box, the chef is like this, the fried lotus root box is crispy and crunchy, and it is not greasy to eat. Here is the right way to introduce you to the fried lotus root box, so that you know clearly whether to use starch or flour to adjust the batter.
Fried Lotus Root Box
Ingredients
1 section of lotus root, 120 grams of pork filling, 1 egg yolk, 3 grams of cornstarch, 2 slices of ginger, 2 green onions, 1/3 tablespoon of soy sauce, 100 grams of flour, moderate amount of white pepper, appropriate salt, oyster sauce
The right way to make the batter is to use the starch or the flour. strong> Steps 1, pork filling add chopped green onion, minced ginger, egg yolk, oyster sauce, white pepper, starch, stir vigorously in one direction. 2, stir the meat mixture, sticky not easy to scatter, stand aside, prepare lotus root. 3, lotus root pick tender, peeled and washed, sliced. 4, cut the slices of lotus root and start to clip the meat filling. 5, first take a lotus root slice, smear the meat filling, and then take a piece of adjacent slices of lotus root, aligned together and pinch. 6, are clamped, pour more oil in the pan and heat it to 50 percent. 7, at the same time and a good batter, take out a clean bowl, beat an egg in the bowl, and then add an appropriate amount of flour, mix well with chopsticks, the batter should be able to hang on the chopsticks will not fall, but also has a certain degree of mobility, consistency and sparsity to the chopsticks to lift up can pull the wire appropriate, will be clamped on the lotus root evenly wrapped in the batter in turn under the frying pan frying for three minutes, to be all fried and fish out, the oil will be heated to sixty percent! hot, and then the fried lotus root box all under the pot to re-fry for a minute. 8, fishing out the oil control, plate can be. Tips 1, stirring the meat filling only used egg yolks, the rest of the egg white to stay and batter, to facilitate the surface of the outside of the box of lotus root to eat up crunchy; 2, adjust the batter a little thicker, the batter is too thin to hang, easy to dew with the holes, exposed to the filling of the deep-fried black, but also drops of batter dripping to the oil, resulting in the frying into the black dregs.