Fried food is a delicacy that everyone likes to eat, such as fried chicken legs and French fries, because they have a very crispy texture.

But in fact, it’s not just chicken legs and French fries that can be fried, even leeks can be fried and they’re delicious.

Fried lotus root sandwich is a folk delicacy. It uses fresh lotus root as raw material, fills it with meat filling and then wraps it in batter. After frying, it is charred on the outside and crispy on the inside. The crispness of the vegetables and the deliciousness of the meat filling give it a great taste.

However, it is not easy to make. Some people say that the lotus root sandwich has too much oil and is very greasy.

The editor ate it once in a restaurant and it was delicious, so I asked the chef how he made it and why it was not greasy.

The chef revealed a little trick: when frying the lotus root clips, be sure not to batter them first. If you do this step more, the lotus root clips will be crispy on the outside and not greasy on the inside. Next, I will share this tip with you.

Ingredients for fried lotus root sandwich: lotus root, pork belly, oil, chili oil, light soy sauce, sesame oil, flour, cornstarch, onion, ginger, garlic, sugar, cooking wine, eggs.

Preparation method ① After washing the pork belly, chop it into minced meat with a knife or crush it with a machine. Put the minced meat in a basin, add minced onion, ginger and garlic, pour cooking wine and light soy sauce, sprinkle with salt, sugar and chili powder, and beat it again

Beat the eggs in one direction evenly, then pour some sesame oil and stir until the meat filling is thick.

② Peel and wash the lotus root, cut it with a double-blade knife, and keep the two lotus root slices connected continuously. Fill the eyes of the lotus root slice with meat filling. Do not stuff it too hard, otherwise the lotus root slice will break.

③ Beat 2 eggs in a clean bowl and beat well. Put 1:1 flour and cornstarch in another bowl. Stir with appropriate amount of water until it becomes a paste. First, wrap the lotus root clips filled with meat filling in the egg liquid.

One layer, and then another layer in the batter. After the lotus root clips are evenly coated in batter, they can be fried.

④ Pour oil into the pot and heat over high heat. When the oil starts to smoke, turn to medium-low heat. Put the lotus root clips wrapped in batter into the pan and fry. Remove the lotus root clips after they are set.

Turn to high heat, and after it is hot and smoking, put the lotus root clips in the pot and fry them again until golden brown on both sides. Remove and control the oil.

This little trick from the chef is to never coat the fried lotus root folders in batter first. Now coat them in egg liquid and then coat them in batter and fry them, so they will be crispy on the outside and not greasy on the inside.