Lotus root is a common ingredient on our table. We usually stew, then stir-fry, eat cold and stir-fry. If it is fried, we will generally be "lotus roots". The fried lotus root is golden in color and looks appetizing. It tastes crisp outside and tender inside, and the skin outside is crisp. The lotus root inside is sweet and soft, and the meat stuffing is delicious. When you eat it in your mouth, it will leave your lips and teeth behind.
Although the couplets are delicious, it takes skill to make them delicious. Many friends will encounter a problem when frying, that is, they should be wrapped in batter or dry flour when frying. Many friends made a mistake in this step, making it hard and not delicious at all. So should I wrap it in batter or dry powder? It's a bit much to teach you the correct method today. Here are the specific methods.
-Fried lotus root-Ingredients: 2 lotus roots, 250g lean pork, egg 1 piece, flour 100g, and starch 50g.
Meat seasoning: green onion 1 knot, several slices of ginger, 2g of spiced powder, 2g of salt, 2g of chicken essence, 0g of soy sauce1knot and 5g of sesame oil.
Production method and steps-Step 1: First, clean the pork and chop it into minced meat and minced onion and ginger. At the same time, put minced meat and minced onion and ginger into a bowl, add 2g of spiced powder, 2g of salt, 2g of chicken essence,10g of soy sauce and 5g of sesame oil, stir well and marinate for10min.
Step 2: After the meat stuffing is processed, rinse the lotus root with clear water, cut it into pieces as thick as two coins, cut it as evenly as possible and put it on a plate for later use.
Step 3: Put the prepared meat stuffing between two lotus root slices, then press the two lotus root slices into lotus root clips, and make all the meat stuffing and lotus root slices into lotus root clips one by one.
Step 4: After the lotus root clip is made, prepare the batter, add an egg, a little salt and a little water to the bowl, and then add flour to the bowl while stirring until it can be stirred more smoothly than sticking it with chopsticks.
Step 5: put oil in the pot. When the oil temperature rises to 50% heat, put the lotus root into the batter, evenly wrap the batter in the pot, and start frying on low heat. It should be noted here that do not stir in a hurry after cooking. Stir-fry, turn over and continue to stir-fry, and stir-fry the lotus root until it is slightly yellow.
Step 6: fry the lotus root until it turns a little yellow, then take it out, raise the oil temperature to 80% heat, put the lotus root in a pot and fry it until it is golden yellow for no more than 20 seconds, then quickly remove and drain the oil and put it on a plate. The purpose of this is to let the lotus root spit out the excess oil and fry the skin until it is crisp and golden.