In fact, fried lotus root box is a dish that many people will cook, but making it crisp outside and sticky inside is the key. Don't make the batter too thick. If it is too thick, the surface of the lotus root box will be covered with batter, which will make the noodles taste bad. The batter is too thin, and it is easy to fry the lotus root box. Only adjust the batter to a state where it can be stained with a layer but not thick.
When mixing the batter, don't just use flour, half flour and half starch, add eggs and some water, and finally mix some oil to make the batter smooth, so that the fried lotus root box tastes better.
Fried lotus root box is an essential dish at every family gathering in my family. My mother-in-law always asks me to mix paste, stuffing and stir-fry lotus root boxes, and my family all praises them delicious.
Do you like fried lotus root boxes? Below, I will share its detailed practices with you, and try it quickly.
Crispy fried lotus root box
Preparation materials: 2 segments of lotus root, 200g of pork stuffing, onion 1 segment, 2 slices of ginger, cooking wine 1 spoon, 2 tablespoons of soy sauce, oyster sauce 1 spoon, salt 1 gram, appropriate amount of spiced powder, 2 tablespoons of starch, 2 tablespoons of flour and 5,000 peanut oil.
Specific practices:
Pour pork stuffing into a pot, add cooking wine, soy sauce, oyster sauce, salt, spiced powder and chopped green onion Jiang Mo, stir evenly in one direction, and marinate for a while;
Take a large bowl, pour in starch and flour, beat in eggs, then pour in a little water and mix well. Finally, add some cooking oil and mix well. Let it stand for a while, and then stir it evenly again. The batter is ready. This is a state in which the batter can be dripped with chopsticks, but not quickly.
Wash the sediment on the surface of white lotus root, remove both ends, scrape off the skin again, rinse again and cut into lotus root boxes, that is, cut the lotus root boxes with the first knife, cut them all, disassemble one piece and connect the tails together;
Sandwich some meat stuffing, put it into the lotus root box with chopsticks, and then press it flat by hand;
All lotus root boxes are put on the plate for later use;
Put the lotus root boxes into the batter one by one, and clamp them with chopsticks to make the batter stick on all sides;
Pour peanut oil into the pot, bring the fire to 50% heat, and put the lotus root boxes covered with batter into them one by one to fry;
Fry until the surface is golden, then take out and drain the oil with a colander;
Raise the oil temperature to 80% heat, then pour the lotus root box into frying 1 min, and then take it out and put it on the plate.
Precautions:
Pay attention when cutting the lotus root box, don't cut it with one knife, cut it across the board, and don't cut it too thick;
After the batter is mixed, let it stand for a while, stir it again and pour it into the lotus root box;
It should be fried twice, the first time until it is cooked and the second time until the surface is crisp.