Lotus root clip is a famous specialty dish in southern China, belonging to Hubei cuisine series. Lotus root clip has high nutritional value and is rich in trace elements such as iron and calcium. It is also rich in protein, vitamins and starch, and has obvious functions of enriching blood and benefiting qi and enhancing human immunity.

Ingredients: lotus root 250g, pork 1 50g, egg yolk 80g, wheat flour150g, starch (corn) 50g, baking powder 2g, sesame seed 5g, salt 2g, monosodium glutamate1g, lard 65438+ appropriate amount (refined).

Production method:

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 slice to the depth of 2/3 of the lotus root slice;

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. Stuff minced meat into the lotus root folder 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 vinegar, salt and pepper or noodle sauce).

Tip: This product has a frying process and needs about 2500 grams of lard.