Taste: salty and delicious?

Technology: crisp frying

Making materials of crisp fried lotus root clip:

Material: lotus root 250g.

Accessories: pork 150g, egg yolk 80g, wheat flour 150g, starch (corn) 50g, baking powder 2g and sesame 5g.

Seasoning: salt 2g, monosodium glutamate 1g, lard 150g (refined).

Teach you how to make crispy fried lotus root clips, and how to make crispy fried lotus root clips is delicious.

1. Cut peeled and washed lotus root into pieces with a thickness of 0.6 cm;

2. Weave a knife edge in the middle of the thick piece to the depth of 2/3 of the lotus root.

3. Brew with clear water twice, remove the lotus root slices from the water, and dry the water with a clean cloth;

4. Then pat the lotus root slices one by one with dry starch;

5. Fill the lotus root clips with stuffing one by one;

6. Take another large bowl, put flour, raw flour, baking powder, egg yolk, salt, monosodium glutamate, sesame seeds, 25 grams of oil and appropriate amount of water into the bowl in turn, and stir well;

7. Depending on its thinness, grasp the crisp paste by hand and form a straight line when it falls, and it is better to fold it below;

8. Clean the pot, inject refined oil and burn it to 60% heat, and then put them into the lotus root folder with crisp paste one by one;

9. Fry until the surface of the lotus root clip is crisp, golden and tender, and drain the oil in the pot;

10. Serve with seasoning dishes (seasoning dishes can be salt and pepper or noodle sauce).

Tips for making crispy fried lotus root clip: this product has a frying process and needs about 2500 grams of lard.

Pie-food phase grams:

Egg yolk: Egg yolk can't be eaten with brown sugar, saccharin, soybean milk and rabbit meat.