Prepared ingredients: 500g of pork, 1 lotus root, 1 egg, 40g of flour, 30g of glutinous rice flour, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tsp of ginger, 2 tablespoons of butter, 2 tablespoons of salad oil, 1 tsp of sesame oil, 1 tsp of chopped green onion, 1 tsp of pepper, 1 tsp of thirteen spices, and water;

Preparation process: First step, the pork must be chopped by hand, add the butter, ginger powder, soya sauce and soya sauce, then mix well;

The second step, in small portions, is to add the pork, soya sauce and soya sauce.

The first step is to chop the pork stuffing by hand, add yellow wine, ginger powder, soy sauce and old soy sauce, mix well;

The second step is to add the water in small portions, use chopsticks in one direction to stir evenly, add salt, salad oil, sesame oil and chopped scallions, mix well to make the stuffing;

The third step is to clean the lotus root, peel it, cut it into thin and thick pieces and two pieces of the bottom of a connected

The fourth step, glutinous rice flour and flour mixed together, plus a little water, mixing into chopsticks can easily pick up the batter, plus salt, thirteen spices and pepper mix well;

The fifth step, will be adjusted to the meat filling, take the appropriate amount of folder in the lotus root folder, pressed a little more tightly, and will be cracked into a bowl of eggs, whisked into the egg mixture;

The sixth step, done good

Step 6: Put the lotus root folder in the egg wash, then put it in the batter and hang a thin layer of batter;

Step 7: Add oil to the frying pan, and when the oil heats up to 70%, put in the lotus root folder one by one, and deep fry it until one side is golden, then turn it over until it is well cooked, and then it can be taken out of the pan.

Cooking tips: 1, pork filling must be to choose their own hand chopped, do not buy ready-made meat filling, one is the real material clean and sanitary, the second is hand chopped filling, eating will be more fragrant, deep-fried lotus root folder, the oil temperature also need to control the good, basically 7 into the heat can be, that is, insert the chopsticks into the oil pot, the state of the bubbling can be, the frying pan into the lotus root folder, do not rush to flip, to be stereotypical after The first thing you need to do is turn it over again to prevent the batter from falling off.

2, fried lotus root, hanging batter is very critical, then many people want to know, in the end should be used flour or starch? Chef told you, are not right, should choose to use glutinous rice flour and flour mixed batter, this is the most correct method, we must also use this method to do, so that the lotus root box will be more crispy and delicious.

3, we learned to hang the paste method, followed by many people will be directly on the paste, and then go to the frying, in fact, directly on the paste is also a big mistake, in the paste before, we also need to do the lotus root folder first put in the egg wash wrap, so that is in order to paste, you can be a thin layer, and more to do on the step, deep-fried lotus root folder will be crispy and not oily, on the table will be cleared plate.