In fact, fried lotus root box is a dish that many people can cook, but it is the key to make it crispy outside and sticky inside. Don't make the batter too thick. If it is too thick, the surface of the lotus root box will be covered with batter and the noodles will taste bad. The batter is too thin, and it is easy to fry the lotus root box in it. Only adjust the batter to a layer but not thick.
When mixing the batter, don't just use flour, half flour and half starch, add eggs and some water, and finally mix some oil to make the batter smooth, so that the fried lotus root box tastes better.
Fried lotus root box is an essential dish at every family gathering in my family. My mother-in-law always asks me to mix paste, stuffing and stir-fry lotus root boxes, and everyone in my family praises them.
Do you like fried lotus root boxes? Below, I will share with you its detailed practice, and try it quickly.
Crispy fried lotus root box
Preparation materials: 2 segments of lotus root, 500g of pork stuffing, onion 1 segment, 2 slices of ginger, cooking wine 1 tablespoon, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, salt 1 gram, appropriate amount of spiced powder, 2 tablespoons of starch, 2 tablespoons of flour and 5,000 peanut oil.
Specific practices:
Pour the pork stuffing into the pot, add cooking wine, soy sauce, oyster sauce, salt, spiced powder and chopped green onion Jiang Mo, stir evenly in one direction and marinate for a while;
Take a large bowl, pour in starch and flour, beat in eggs, then pour in a little water and mix well. Finally, add some cooking oil and stir well. Let it stand for a while and then stir it evenly, and the batter will be ready. This is a state where you can use chopsticks to drop batter, but you can't do it quickly.
Wash the silt on the surface of white lotus root, remove both ends, scrape off the skin, rinse again and cut into lotus root boxes, that is, cut the lotus root boxes with the first knife, cut them all, disassemble one piece and connect the tails together;
Clip some meat stuffing, put it into the lotus root box with chopsticks, and then flatten it by hand;
All lotus root boxes are put on the plate for later use;
Put lotus root boxes into the batter one by one, and clamp them with chopsticks to make the batter stick on all sides;
Pour peanut oil into the pot, turn on the fire to 50% heat, and put the lotus root boxes covered with batter into them one by one for frying;
After frying until the surface is golden, take it out and drain the oil with a colander;
Raise the oil temperature to 80% heat, then pour the lotus root box into frying 1 min, take it out and put it on the plate.
Precautions:
Pay attention when cutting the lotus root box, don't cut it with one knife, cut it across the board, and cut it not too thick;
After the batter is mixed, let it stand for a while, then stir it and pour it into the lotus root box;
Fry twice, the first time until cooked, and the second time until the surface is crisp.