In fact, whether it is fried lotus root clips or lotus root boxes, they are not coated with flour or cornstarch. They are flour and cornstarch according to the proportion. Add water, baking powder, a little salt and cooking oil to make a paste. Then put the paste into the 7-layer oil temperature (

A layer of oil with a temperature of 30°C) is fried. If you eat it at that time, fry it until it is set, take it out and fry it again, so that the lotus root clips will be crispy and tender.

The crispy batter above is a multi-purpose crispy batter in our hotel. It can be used to fry crispy fresh milk, lotus root clips, lotus root boxes and other delicacies that require crispy batter.

So what is its ratio?

The ratio of flour, cornstarch, baking powder, and yeast is 10:4:2:1.

There is no ratio between salt and cooking oil, you can estimate it yourself.

If you have flour or starch at home, it is recommended to mix the flour and starch in a ratio of 2:1, and add a small spoonful of salt to increase the base taste. The combination of flour and starch will make the skin of the lotus root slices crispier, while the interior of the lotus root slices can maintain its original texture.

The taste and nutrition are really without starch, just coat them in flour.

Each lotus root cake should be fried until golden brown on both sides.

If the extra lotus root slices cannot be made into lotus root cakes, stuff the holes with meat, then wrap them in batter and fry them in a pan.

To eat fried lotus root slices, you need dipping sauce, usually two types, sweet sauce and chili sauce!

To cook the sweet noodle sauce, just take a bowl, add the sweet noodle sauce, light soy sauce, barbecue sauce, cumin powder, sugar, add water to dilute it, then pour in the batter, fry it in a pan until it becomes a paste, a little thicker, easy to brush on the lotus root

piece!

The chili sauce depends on the place and personal taste. You can just use the canned chili sauce!

I like the pure chili sauce of Shuasha County snacks!

Spicy and salty!

First, choose the ingredients. Choose thick lotus roots instead of the front section. The lotus roots produced in this way are thick and have a good texture. Peel them, wash them, slice them, soak them in salt water, and drain them.

Put a little oil in the pot, stir-fry ginger slices until fragrant, add 10 grams of dried red pepper and stir-fry until spicy, add minced meat and stir-fry until fragrant, then add a small spoonful of Pixian bean paste and stir-fry until red, then add green and red pepper slices

Stir-fry the green garlic segments over high heat, then season with oil-consuming MSG and pepper, finally add peanuts and stir-fry evenly, pour in sesame oil and serve.