50 grams of dry flour

50 grams of glutinous rice flour

Water 120g

2 lotus roots

Pork stuffing 150

3.5g salt

5 grams of onion

5 grams of ginger

Pepper 0. 1 g

50g of water

Corn starch 5

3 grams of aluminum-free baking powder

20 grams of eggs

Recipe practice:

1. Cut onions and ginger and break eggs.

2. Put the pork stuffing into a bowl, add onion ginger, salt, pepper, corn starch, egg liquid and water (water should be added several times).

3. Stir in one direction with chopsticks.

4. After peeling the lotus root, cut it into lotus root clips.

5. Put the dry flour, glutinous rice flour and aluminum-free baking powder into a bowl.

6. Add the water to the bowl and stir it evenly with chopsticks to make the batter.

7. Insert the meat into the lotus root clip, and then tighten the lotus root clip.

8. Wrap in batter.

9. Heat the oil in the pot, put the lotus root clip wrapped in batter into the pot, and fry it slowly over low heat.

10. Fry until golden on both sides.