Lotus root seasoning: fish sauce 1/2 teaspoons, corn flour 1/2 teaspoons, a little pepper, sesame oil 1/2 teaspoons and salt 3/8 teaspoons.
Chicken seasoning: soy sauce 1 tsp, sugar 1/8 tsp, corn flour 1/2 tsp, a little pepper, salt 1/4 tsp, oil 1/2 tsp, sesame oil 1/2 tsp.
Method for making lotus root egg cake;
1, peeled lotus root, washed and dried, then sliced into thick shreds and mixed with lotus root seasoning.
2. Chop the chicken into granules, then add the chicken seasoning and stir well.
3. Cut the dried onion and onion into fine grains respectively. Heat a wok, add 3/4 tbsp of oil, heat it over medium heat, add dried onion and minced onion, stir-fry for 1 and 1/2 minutes, take it out and put it into chicken and mix well.
4. Add lotus root paste, stir evenly in the same direction, and put it in the refrigerator 1 hour.
5. Pick up the chicken by hand, throw it back into the bowl, and repeat it 20 times until the chicken is sticky. Take 2 tablespoons of chicken and knead it into a ball, then put it on an oiled plate.
6. Take a pan, add 3 tablespoons of oil, heat it over medium heat, and then put it into the lotus root cake. When the meat is still soft, press the cake into a thick round cake with a spatula, turn it over and press it again, and fry it until golden (about 3 minutes). Turn over and fry until golden brown.