Method 1

1000g pork, appropriate amount of salt, 100g ginger, appropriate amount of starch, 1500g cooking oil, 50g shallots, 300g flour, 56g eggs.

Method

1. Wash the lotus root, peel and cut it.

2. Cut the lotus root into two pieces with a continuous blade. Let me teach you a little method. Before cutting, soak the lotus root in salt water for a while to make it easier to cut.

3. Wash and chop the pork.

4. Cut ginger and chives into fine pieces and set aside.

5. Put the pork into a large bowl, add ginger and chives.

6. Add starch and salt. When adding salt, be careful not to add too much, as this will overwhelm the crispy flavor of the lotus root itself.

7. Stir thoroughly in one direction.

8. Open the lotus root slices and add the meat filling.

9. Get together.

10. All lotus root clips are filled with meat fillings.

11. Add appropriate amount of cold water and salt to the flour.

12. Add eggs and mix into a thicker batter and set aside.

13. Pick up a lotus root clip and roll it in the batter to cover it.

14. Heat the oil in the pot, add the lotus root clips one by one, fry until the surface is slightly yellow, then remove and drain the oil.

15. Put the fried lotus root clips into a large basin, let them cool, put them into fresh-keeping bags, and store them in the refrigerator. When eating, just fry it in oil until both sides are browned.

16. The fried lotus root clips are crispy on the outside, crispy and delicious.

Method 2

1. Peel the lotus root and cut into thick slices 7mm to 1cm thick. Cut the middle of the slice into a clam shell mouth shape, and the back of the lotus root slices are connected. of.

2. Mix the minced meat with the onion and ginger, beat an egg, add soy sauce, a little sugar and chicken essence, pepper, Sichuan pepper powder, stir evenly in one direction.

3. Fill the lotus root slices with the mixed minced meat, and fill each hole with some meat.

4. Beat the eggs as much as possible, slowly add in the flour, stir slowly until there are no big particles in the flour, add a little bit of green onion and ginger water and adjust until the batter can slowly flow down the chopsticks in a line, add salt to taste.

5. Roll the lotus root in the batter and let it stick to the batter.

6. Heat the oil pan. When it is 90% hot, put it in the pan and fry until it floats to the surface of the oil. Both sides are golden and ready to be plated.

Tips

1. Lotus root tips are the key to the sweet and crispy texture: In terms of material selection, making lotus root clips usually uses relatively thin lotus root tips, which have a crispy texture and a pink lotus root texture. Not sweet and crisp, but glutinous.

2. Thickness and diameter of lotus root slices: Do not choose lotus roots that are too thick in diameter. You will be full after eating two lotus root clips made from too large lotus roots. There are so many choices for New Year’s dishes. No matter how delicious the lotus root clips are, you can’t just eat lotus root clips, right?

3. Batter preparation is the key. The batter of some lotus root slices is very thin. From the appearance, the yellow crispy shell is so thin that it does not even cover the lotus root slices. The appearance of the lotus root is straightforwardly presented to the diners. before.

Method 3

Ingredients

500 grams of lotus root and 200 grams of meat.

Method

1. First beat the eggs into the flour, then add an appropriate amount of water, stir evenly, and form a batter.

2. Wash a few sections of fresh lotus root and set aside.

3. Remove the skin from the washed lotus roots and put them into a plate for later use.

4. Use a kitchen knife to cut the washed and peeled lotus root into two connected lotus root clips.

5. Use chopsticks to stuff the prepared meat filling into the cut lotus root clips. Be careful not to break the lotus root clips.

6. Put the lotus root clips filled with meat filling into the prepared batter, let both sides be evenly coated with batter, then put it into the oil pan and start frying.

7. Pay attention to turning during the frying process to avoid burning. After a few minutes, the fragrant fried lotus root clips will be out of the pan