1. Method 1 of lotus root stuffing with meat

(1) 500 grams of lotus root, 200 grams of meat, 100 grams of flour, 10 grams of pepper noodles, 1 green onion, 1 piece of ginger, Appropriate amount of cooking oil and appropriate amount of salt.

(2) First beat the eggs into the flour, then add an appropriate amount of water, stir evenly, and mix into a batter; wash some fresh lotus root segments and set aside;

( 3) Remove the skin from the washed lotus root and put it into a plate for later use;

(4) Cut the washed and peeled lotus root into two connected lotus root clips with a kitchen knife;< /p>

(5) Use chopsticks to stuff the prepared meat filling into the cut lotus root clips, being careful not to break the lotus root clips;

(6) Put the meat into Put the stuffed lotus root clips into the prepared batter, let both sides be evenly coated with batter, then put them into the oil pan and start frying; be careful to turn them over during the frying process to avoid frying them. After a few minutes, they will be fragrant. The fried lotus root clips are ready.

2. Method 2 of lotus root stuffing with meat

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

(2) Wash the lotus root, peel and cut it. Cut the lotus root into two pieces without breaking the blade. Wash and chop the pork. Chop ginger and chives into fine pieces and set aside.

(3) Put the pork into a large bowl, add ginger and chives. Add starch and salt. Stir thoroughly in one direction. Open the lotus root slices and add the meat filling. The lotus root clips are filled with meat fillings.

(4) Add appropriate amount of cold water and salt to the flour. Add eggs and mix into thicker batter and set aside. Pick up a lotus root clip and roll it in the batter to coat it completely. 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.

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

3. How to make meat-filled lotus root clips

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

(2) Add chives and minced ginger to the pork, one egg, a little starch, a small amount of salt and cooking wine and mix well.

(3) Flour and starch 1:1, one egg, a little salt, add cold water and stir evenly.

(4) Cut the lotus root slices. Be careful not to cut them into pieces. The bottoms of the two slices should be connected together without completely cutting off the meat filling.

(5) Put the meat into the lotus root slices. Clip each piece together first and set aside. Then throw the lotus roots into the flour, turn over and spread evenly so that both sides are covered with a thin layer of meat.

(6) Put them one by one into the oil pan, fry one side until brown, then flip the other side.

(7) Fry the meat until golden brown and crispy on the surface. Take it out of the pan, let the oil dry and eat it while it's hot. It tastes best.