Fried coupling practices are as follows:

Main ingredients: 1 lotus root, 1 egg, 150 grams of pork filling.

Accessories: 2 spoons of soy sauce, salt, a little soy sauce, a little chopped green onion and ginger, a little cilantro, 1 tablespoon of cornstarch, moderate oil.

Steps:

1, lotus root peeled, sliced, where it can be cut, or not cut, so that each two slices connected together.

2, pork filling with soy sauce, soy sauce, salt, chopped green onion and ginger and cilantro and mix well to season the meat.

3, take a piece of lotus root, put the appropriate amount of meat filling, and then cover with a piece of lotus root.

4, all the lotus root slices are sandwiched with the meat mixture.

5, 1 tablespoon of starch add a little water, mix well, and then beat an egg and mix well, adjusted starch paste is not too thin, in order to be able to hang on to the lotus root closed as appropriate, too thick lotus root box wrapped in too much batter, affecting the flavor, too thin and can not hang.

6, clip the meat mixture of the lotus root box in the starch paste, wrap the surface of the lotus root box are wrapped in starch paste.

7, the oil into the appropriate amount of oil, oil temperature of 8 into a clean chopsticks, chopsticks around a lot of gas bubble generation, you can put the lotus root into the deep-fried.

8, frying time should pay attention to adjust the small fire, the fire will make the lotus root paste off, when the lotus root can float up to fish out, wait for the next oil temperature to come up again, and then re-frying again, the lotus root into a golden brown color, you can taste it.