? Lentils are a vegetable that everyone likes very much. They have high yield, good taste, economical price, and rich nutrition. They are often praised as the "King of Beans". Speaking of lentils, they are full of treasures, tender and plump.

Lentil pods can be fried, mixed, or fried; the seeds are edible and particularly fragrant. They are rich in amino acids and plant proteins that are easier for the human body to digest and absorb. The content of vitamins and minerals is higher than that of many vegetables.

High; the flowers and seed coating of lentils can also be used as medicine... Speaking of this, because many friends think that lentils are rough and hard to eat, and have too much silky texture and have a bad taste, it is necessary to popularize some common sense about lentils.

It is a green food with excellent nutritional properties. It is rich in protein, crude fiber, vitamins and minerals, especially iron. It is suitable for people with weak constitutions. It can also supplement plant protein and has good crude fiber.

laxative effect.

So how do you make lentils delicious?

Lentils can be fried or mixed. Today I will share with you a particularly delicious way to make lentils, "lentil fish". Our hometown likes to call this kind of delicacy "bean fish", which is a specialty in our hometown.

It is a traditional delicacy and special delicacy. As the name suggests, the lentils are fried like small fishes. The usual method is to fill the lentils with meat fillings and fry them in batter. The fried shapes are like fried small fishes.

That's why this delicacy has such a vivid name.

The characteristics of lentil fish - crispy skin, soft meat filling, delicious and nutritious, suitable for all ages, are often sold out as soon as it is served.

Key points for operating the lentil fish - after washing the lentils, first remove the tendons on both sides, and then be careful when stretching the beans to avoid damaging the beans or breaking the head and tail of the beans.

As a result, the filling will leak easily when stuffed with meat filling.

It is best to marinate the lentils with a little salt before stuffing them with meat. This can not only add some flavor, but also kill its "hardness" and improve the rough texture of the lentils. You can eat them inside after frying.

It will feel softer.

Be careful when filling the lentil wedges to avoid breaking them and leaking the filling.

The batter I made today, although it is whole egg batter, I used flour. This is a way of making it in my hometown. The fried snapfish tastes crispy on the outside and soft on the inside. The batter on the outside is very crispy and soft, which is also special.

tasty.

If you want the outer shell to be extra crispy and puffy when fried and not soften when cooled, you can add some starch and a little baking powder.

Adding a small amount of tofu to the meat filling can make the meat filling taste softer and full of flavor.

If you want a vegetarian version, just add tofu, it's quite delicious.

The specific steps for making lentil fish are as follows - "Ingredients required": a handful of lentils, about 300 grams, 100 grams of pork filling, 50 grams of tofu, 200 grams of flour, one egg, and 5 grams of minced onion and ginger.

"Required seasonings": 20 grams of light soy sauce, 5 grams of dark soy sauce, 3 grams of salt, and 3 grams of five-spice powder.

"Specific Process": First remove the tendons on both sides of the lentils, clean them, and then carefully use both hands to open the body of the lentils along one side of the lentils, turning them into two sides as shown in the picture.

Slices, be careful not to open the ends of the lentils so that they can be filled with the meat filling without leaking the filling. After doing it in sequence, put the lentils into a basin, add a little salt and mix well so that the lentils can be put in

First, it can improve the base taste, and secondly, it can improve the rough texture of lentils.

Put the pork stuffing into a small pot, put the tofu on the chopping board, crush it into pieces with a knife and put it into the meat stuffing. Add the green onion and ginger, add salt, light soy sauce, dark soy sauce, and five-spice powder, stir well and set aside.

Start filling the meat filling: Fill the meat filling into the stretched beans, fill them one by one, be patient and use caution, do not break the lentil corners to avoid leakage of the filling, put the filling into the bottom, and use your hands

Once pinched, the meat filling will fill the inside of the pavement, and then pat some dry powder on it one after another. This will make it easier for the snap fish to coat with the batter, and the meat filling will not fall off easily.

Mixing the batter: My favorite batter for frying this kind of bean fish in my hometown is whole egg batter, and it is made of flour. It tastes very soft and delicious, and tastes like my mother made it when I was a child.

Add 100 grams of flour into a small pot, beat in an egg and mix evenly. Start adding water in batches, stirring while adding, until the flour is mixed into a paste. Use a spoon to scoop it up and let it flow down slowly until it flows down slowly.

Hanging the batter: Put the lentils stuffed with meat filling into the batter one by one, and start hanging the batter so that the whole body of the lentils is evenly coated. The movement should be slow, and be careful not to drop the meat filling inside.

Frying: Heat a large amount of oil in a pan, the oil temperature is 50% hot. While battering the lentils, put them into the oil pan. After adding them one by one, do not stir them first, set them slightly, and then push them slowly with a spoon to make them

Heat evenly, stir evenly, fry the lentils until golden and crispy, remove and control the oil.

The "lentil fish" at this time really looked like beautiful "little fried fish". Finally, they were put on the plate one by one. They were fresh and crispy, and they were all eaten up as soon as they were served.

Tips (1) Lentils are delicious, but don’t eat too much. Like most beans, eating too much can cause flatulence and make people feel bloated and uncomfortable.