The method of frying lotus root boxes is as follows:

1, minced onion and ginger, added to the pork stuffing. Add pepper, sesame oil, salt and starch. Stir well in one direction. You can add a little water to the filling to avoid being too dry after frying. , just said the lost eggs. In this step, separate the egg yolk from the egg white, first add the egg white into the filling and mix well, and put the egg yolk aside for later use.

2. Cut the lotus root into thick slices, put a proper amount of meat in the middle, and press an adjacent lotus root to clamp it.

3. Put it aside after all the clips are clipped.

4. Stir the batter. Flour and corn starch are evenly mixed according to the ratio of 1: 1, and appropriate amount of salt is added. Look at the animation, when you use chopsticks to row, it is straight down. Don't make the batter too thick, the fried thick shell is not delicious. If you use eggs, add the yolk used before and mix well.

5. Put oil in a hot pot and prepare a lotus root box when the oil is hot. Wrap the lotus root box evenly in the batter and put it directly into the pot. Fry it first, let it be cooked inside and outside, about 5 minutes, and you can take it out when it is a little brown. After 5 minutes, put it back in the oil pan and fry it again (note that the oil temperature is higher than the first time). About 1-2 minutes, you can see that it turns deeper golden yellow and can be cooked.