raw material

400g of fresh lotus root, 0/50g of meat stuffing180g of water starch, 50g of flour, 2g of spiced powder, 2g of baking soda, 30g of soy sauce, 6g of refined salt, a little onion and Jiang Mo, and 50g of vegetable oil (the actual dosage is150g).

manufacturing process

1. Wash the lotus root, peel it, blanch it, and cut it into 0.2 cm thick pieces with a top knife, and connect every two pieces into a hinge. 2. Put the meat stuffing into a bowl, add 3g of onion, Jiang Mo, soy sauce, refined salt and 6g of water starch, stir evenly to make stuffing, and then mix the remaining water starch, baking soda and allspice powder into paste. 3. Put the lotus root into the meat stuffing, dip it in the paste and fry it in the pot.

2 fried lotus root box method 2

Raw materials:

2 lotus roots, minced meat 100g, leek 1 root, ginger 1 root, 4 soaked mushrooms, soy sauce 1 spoon (15ml), cooking wine 1 teaspoon (5ml).

Flour 100g, allspice powder 1/2 tsp (3g), baking soda 1/4 tsp (1g), salt and pepper 1 tsp (5g, dip it), and proper amount of beer.

Exercise:

1. Add chopped green onion, Jiang Mo, chopped mushrooms, soy sauce, cooking wine, salt, monosodium glutamate and sesame oil into the meat stuffing, and stir in the same direction with chopsticks until it is thick for use;

2. Pour the spiced powder and baking soda into the flour, and mix it with the beer to form a batter, subject to the natural flowing state of chopsticks;

3. Peel the lotus root, blanch it in boiling water 10 minute, take it out and cut it into 5 mm thick pieces, and then cut it from the middle, but don't cut it to the end;

4. Open the sliced lotus root, put the meat in the middle and dip in the batter. Pour the wide oil into the pot. When the oil is 80% hot, put it in a pot and fry until both sides are golden. It tastes better dipped in salt and pepper.

Tips:

1. The meat stuffing must be stirred in the same direction after adding seasoning, so that it is not easy to fall off when it is finally fried. But also can ensure that the meat stuffing is full of elasticity.

This dish suggests that you use beer instead of water to mix the paste, so that the lotus root box will be tender and crisp.