Ingredients: 1 section of lotus root, 1 piece of pork belly. Accessories: eggs, dry starch. Seasonings: salt, light soy sauce, oyster sauce, cooking wine, minced green onions, ginger, flour, cornstarch, salt, appropriate amount of water, oil, tomato paste...

Fried home-style flavor <30 minutes higher calorie

Main ingredients for 2 people

1 lotus root section, 1 piece of pork belly

Accessories

Adequate amount of eggs and appropriate amount of starch

Seasoning

4 grams of salt, 5 grams of light soy sauce, a little oyster sauce, 5 grams of cooking wine, 5 grams of green onions, 5 grams of ginger, appropriate amount of flour, appropriate amount of corn starch, appropriate amount of water, appropriate amount of salad oil, tomato A little sauce

Ingredients collection picture:

Fried lotus root clips step 1

Chop the pork belly into minced meat

Step 2

Add salt, light soy sauce, oyster sauce, cooking wine, minced green onion, and minced ginger to the minced meat, and stir in one direction

Step 3

Peel and wash Cut the lotus root into slices about 0.6 cm thick. Cut a knife in the middle of the thick slice to reach 2/3 of the lotus root slice. Do not cut deeply and soak it in water

Step 4

Take out the lotus root slices and wipe them dry with kitchen towels

Step 5

Fill the meat filling into the lotus root clips one by one. After filling, press gently with your hands and squeeze out. Excess meat filling

Step 6

Take another bowl, put the flour, cornstarch, eggs, salt, and appropriate amount of water into the bowl one by one, mix well and stir well, use chopsticks Pick up the hanging paste, and when it drips, it will form a straight line, preferably with a stacked pattern on the bottom

Step 7

Apply a thin layer of dry starch to the ginger and lotus root slices one by one, and put them into a bowl Dip the batter evenly in the middle

Step 8

Pour oil into the pot and heat it until it is 60% hot, slide the lotus root clips in along the edge of the pot, and fry until both sides of the lotus root clips are golden

Step 9

Drain and drain the oil

Step 10

Serve with tomato sauce or dipped in salt and pepper

Pictures of finished fried lotus root clips

Cooking skills

Fried lotus root clips should be crispy on the outside and tender on the inside. You only need to master the following few tips to make them easily:< /p>

Before making lotus root clips, you must first cut the lotus roots into medium-thick slices. If you cut it too thickly, it will not be fried, and if you cut it too thinly, it will break easily

The correct way to cut the lotus root slices is to cut into 2/3 of the lotus root slices, do not cut them off

Cut the lotus root slices After it is ready, soak it in water to avoid turning black

The next thing is to control the dryness of the flour paste. If the batter is too thin, the lotus root clips will not be covered with batter. If it is too dry, it will be very hard when fried and the taste will be poor

Use chopsticks to pick up the batter. When it drips, it will form a straight line and it will be good if there are stacking patterns on the bottom.

Before adding the lotus root to the batter, you must first dip it in a thin layer of dry starch, otherwise it will not be easy to coat the batter evenly

The last step is to control the oil temperature.

If the oil temperature is too high, it is easy to cause the batter to be cooked on the outside and inside. If it is too low, the frying will be undercooked. 50% to 60% heat is more appropriate

Dish Features

Known as the Province of Thousand Lakes Hubei, known as the land of plenty, is rich in lotus roots and is well-known throughout the country

Whether it is served cold, stir-fried, steamed, stewed, fried or grilled, Hubei people always have a special liking for eating lotus roots during the holidays. Or a wedding banquet, Hubei people are indispensable for this reserved dish - fried lotus root