Ouxiangke food

Pork stuffing

Eat onion food

Jiangxiangke food

Cooking wine

salt

Light soy sauce

Sugary food

Egg-like food.

corn starch

Recipe practice:

1. Pork chop stuffing

2. Cut the onion into chopped green onion and the ginger into Jiang Mo.

3. Add onion and ginger to the pork stuffing.

Put the right amount of salt.

5. A little sugar

6. The right amount of cooking wine is soy sauce.

7. Mix thoroughly into minced meat

8. Take proper amount of raw flour

9. Beat an egg

10. Add a proper amount of clear water, and stir evenly into a paste. Be careful not to have too much water or too thin water.

1 1. Peel the lotus root

12. Slice

13. Wash with clear water several times to remove the starch on the surface, so that the color of lotus root will not be black.

14. Drainage

15. Dried raw flour, lotus root slices and minced meat are all ready.

16. Take a piece of lotus root and add a proper amount of meat. Pay attention to my suggestion, don't fill the meat too much, and be a little empty around.

17. Cover with another lotus root of similar size, press it hard and put it together. If you put too much meat in the last step, it will overflow. Just press it less.

18. Sandwiched lotus root is rolled in raw flour once, and the surface is covered with a thin layer of raw flour, which is convenient for hanging.

19. Processing lotus root clips

20. Mix the processed lotus root clip with the prepared noodles.

2 1. Lotus root clips with raw flour hanging on them.

22. Put the right amount of oil in the pot and cook more than usual. Put the pasted lotus root into the pot.

23. After the fire is formed, turn over and fry.

24. After the two sides are shaped, turn to low heat and slowly fry the meat. You can fry it for a while. The surface is brown. I prefer to eat this tender, otherwise I can't finish it all at once. I suggest not frying it too much and too tender. Take a few pieces and stir-fry them while eating.

25. Stir-fry and sprinkle with chopped green onion