I'm from Shandong. During the Spring Festival, fried lotus root boxes and fried hairtail are the most popular in Jinan. Almost a few days before the Chinese New Year, these will be fried, and basically every household will fry them, so our fried lotus root boxes also have their own ways. Some are cooked first and then fried, some are fried directly with raw lotus roots, and cooked lotus roots are fried in lotus root boxes to make noodles. If it is not cooked, direct frying will make the lotus root box brittle. You can make it according to your own taste, and then I will talk about the making process when I make the lotus root box.

Prepare ingredients:

Leek, pork, soy sauce, soy sauce, allspice powder, onion, salt, vegetable oil, flour, eggs.

Cooking steps:

Buy lotus root, wash it, cut off both ends, then peel it and cook it in a pot. The cooking time depends on the size of the lotus root, generally about 20 minutes to half an hour.

Cut the onion into minced onion. Remove yellow leaves from leek, wash and cut into small pieces for later use.

Dice pork and soak in soy sauce for 20 minutes.

Pour vegetable oil into the marinated pork, then add chopped green onion, salt, allspice powder and chicken essence and stir well, then add leek and stir well.

Take out the cooked lotus root and let it cool, then cut it into lotus root slices. When cutting, use a real knife and a virtual knife to ensure that the two pieces of lotus root are connected together, and then put the stuffing between the two pieces of lotus root.

Prepare a basin, add flour, knock in eggs, add water and stir into a batter. Put lotus root in flour and paste it with a thin layer.

Put vegetable oil in the pot and bring it to a boil, with more oil. Heat the oil, put it in a lotus root box, fry until both sides are golden, and take it out and serve.

Cooking skills:

When preparing the stuffing, be sure to put all the seasonings into the meat, then add the leek before wrapping the lotus root box and stir it evenly, because the leek is easily squeezed out of the water after mixing the seasonings, so as to avoid the phenomenon that the stuffing is full of water.

When frying the lotus root box, the oil temperature is 80% hot and put it into the lotus root box for frying. The oil temperature should not be too low. When the oil temperature is too low, it is easy to cause the bottom of the pot to stick to the pot after being put into the lotus root box. If the oil temperature is too high, it is easy to fry, so we should grasp the oil temperature.

In the process of frying the lotus root box, we must keep the fire slow. You should put the chopsticks in and turn them over frequently to prevent them from frying.