How time flies! In a blink of an eye, the Spring Festival is coming. Welcoming the Spring Festival is the most leisure time. You can find something to enrich your life at this time. In fact, there are many things you can do, and preparing new year's goods is one of them. This kind of new year's goods is not a finished product, but a kind made by yourself. Every year, my family will start to make some fried new year's goods, such as fried meatballs and fried lotus root boxes. After frying, they will be simmered into soup, and the steamed vegetables are very delicious.
Among so many fried foods, my favorite is the lotus root box, which is called lotus root clip here. It is an indispensable food for our family every year. In fact, I was not interested in this delicious food before, because I thought it tasted bad. The lower the temperature, the softer the taste and the very bad taste, so I didn't like it for a long time. However, I later had a successful exercise with a friend. Her fried lotus root clip is crispy and delicious, crispy outside and tender inside, which is especially delicious. From then on, I liked this delicious food and asked her how to make it.
When I made it according to her method, I found that I made a mistake in the pasting step. I only added water when preparing the batter, so the effect was not good. It is a big mistake to stir the batter only with water when frying lotus root boxes! You must add other ingredients to stir the batter. I believe many people have made mistakes at this step without knowing it. I'll teach you the right way. Interested friends, let's take a look.
Making lotus root box
The ingredients we need to prepare: lotus root, pork, onion and ginger.
Step 1: Prepare a proper amount of lotus root. The most common lotus roots in the market are seven-hole lotus roots and nine-hole lotus roots. When cooking this dish, you'd better choose nine-hole lotus root, which tastes crisp and is more suitable for cooking, cold salad and making lotus root clips. Seven-hole lotus root is powdery and glutinous, suitable for soup; Clean the prepared lotus root, scrape off the skin, cut the lotus root into the shape of a blade with a knife, put it into a bowl after cutting, add a proper amount of clear water to the bowl, and soak the lotus root with clear water, so that the lotus root will not react with air and turn black.
Step 2: Prepare the right amount of pork. It is best to choose pork belly with three parts fat and seven parts thin, which has the best taste. Clean the prepared pork belly, cut it into small slices and diced meat, cut it and put it in a bowl for later use; Then clean the prepared onion and ginger, cut the ginger into Jiang Mo, cut the onion into chopped green onion, add a small amount of Jiang Mo into the meat after cutting, then add chopped green onion twice as much as Jiang Mo, and finally add a little water, fully stir and vigorously stir; The meat stuffing made in this way tastes better and richer.
Step 3: After the meat stuffing is vigorously stirred, continue to add appropriate amount of salt, chicken essence, soy sauce and soy sauce to the meat stuffing for seasoning, then add a little oil to lock the moisture in the pork, add seasoning and stir evenly, and marinate the meat stuffing for about 5- 10 minutes.
Step 4: When curing meat, you can prepare the batter to be used. First, add half a bowl of flour to the bowl, then add an egg and some salt. Salt can increase the gluten of flour and make it taste better. Then pour in half a spoonful of water, stir the flour and the added ingredients evenly with chopsticks, and stir them into batter. It is better that the batter can be pulled out.
Step 5: After the meat is marinated, pick up the lotus root slices and put the meat into the lotus root slices. The amount of stuffing added is determined according to your own preferences. Remember to press it by hand after adding it, so as not to expose the stuffing when frying. After all the lotus root slices are stuffed with meat, add enough oil to the pot, and the oil is hot enough to produce dense bubbles when inserting chopsticks.
Step 6: After the oil is warm, turn on medium heat, put the lotus root box into the batter, wrap it evenly in the batter, and then pour the lotus root box into the oil pan to start frying. When one side is fried until golden, turn it over with a colander, and take it out after both sides of the lotus root box are fried until golden. After picking up the lotus root box, turn to a big fire, then pour it into the oil pan and fry it again. It will be fried for about 70 seconds, and the taste of the lotus root box after the second frying will be more crisp.
Summary of skills: when making the batter of lotus root box, don't stir it directly with water. Remember to add an egg and a little salt to it, so that it tastes better and crisper.
It is a big mistake to stir the batter only with water when frying lotus root boxes! Teach you the correct way, crispy outside and tender inside, super delicious! Have you all learned this method of frying lotus root boxes? Try it when you learn it. Crispy outside and tender inside.