As we all know, fried lotus root clip is a popular home-cooked dish. It is cooked in many ways. It tastes crispy and delicious. Many people will fry lotus root clip at home. Fried lotus root clips are skillful and exquisite, especially the choice of lotus root. There are several kinds of lotus root, so which one should be used for frying lotus root clips, tender lotus root or old lotus root? Let's take a look at it in detail! Fried lotus root clip should be tender or old

It is best to use fresh lotus root, that is, tender lotus root, so that it will be crisp.

It is best to choose pork stuffing with fat and thin. Generally, the proportion of three parts fat and seven parts thin has the best taste. When seasoning, you can adjust it according to your own taste. If you like it tender, you can add a little water to it, but you need to stir it for a while to make it melt into the meat stuffing.

when frying lotus root clips, remember that the fire should not be too big and the oil temperature should not be too high. Because there is meat stuffing in the lotus root clip, it is easy to fry outside when the fire is high and the oil temperature is high, and the stuffing inside is still raw. So fry it slowly with a small fire, and after it is golden brown, you can take it out to control the oil. Let it dry a little before eating, and be careful to burn your mouth. Home-cooked fried lotus root clips

Ingredients:

Lotus root, pork stuffing, shallots, eggs, soy sauce, oyster sauce, cooking wine, salted salt, chicken essence and salt and pepper

Practice:

1. Cut shallots, put them into pork stuffing, add soy sauce, oyster sauce, cooking wine, chicken essence and salt, and then stir well.

2. Add proper amount of flour and starch in the bowl, with a ratio of 1:1. Then add an egg and a proper amount of water, and stir into a thin batter without particles.

3. put the adjusted stuffing in the middle of the sliced lotus root, and put it all in place for later use.

4. Add a lot of cooking oil into the pot, and when the oil temperature reaches 6%, turn it down.

5. Put the lotus root boxes with stuffing into the batter one by one, so that the surface is evenly covered with a layer of batter, and then put them into the pot.

6. Put the lotus root box into the pot and turn to medium heat. After the surface is set, turn it over with chopsticks and repeat it several times.

7. When the lotus root box is fried until the surface is golden and all floats, you can take it out and put it on a plate, and then sprinkle salt and pepper on the surface. What are the skills of frying lotus root clips?

1. Selection of meat stuffing: To choose hind leg meat, the best ratio is 3:7. You can choose to chop it yourself when making it at home, and the taste is stronger.

2. Wonderful use of onion and ginger: As the saying goes, "If you want meatballs to be fragrant, put more onion and ginger", and the stuffing is similar. Adding more onion and ginger is better. But try to chop the onion and ginger as finely as possible, and don't eat a grainy feeling.

3. Flavor modulation: Meat stuffing cannot be modulated according to the conventional taste. There is no salt in the batter. So try to be salty to taste.

4. Selection of starch: Corn starch should be selected, which has low viscosity and crispy fried products.

5. When mixing, be careful: don't mix the paste in the same direction, so it will be easy to work hard and the lotus root box will not be hung with batter. The correct way is: first, mix all the flour evenly, add water and stir it, don't stir it, and catch it until there is no pimple, so that it will not bang oil when frying, and the lotus root box will be more rounded.

6. choice of oil: for fried goods such as lotus root boxes or crispy meat, it is best to use colorless and tasteless salad oil, so as not to lose flavor. Peanut oil is suitable for cooking, and fried goods are too greasy. Family and friends can choose barrels of soybean oil.

7. Soaking lotus root box Purpose: To prevent lotus root slices from oxidation and blackening. When clamping, you must drain the water, otherwise it will be easy to get rid of the paste if there is too much water.

8. when hanging the paste, pay attention to: hang the lotus root box evenly, then stand it up and control it, and then put it into the oil pan when the excess paste naturally flows down, so that the fried skin paste is not thick.

9. Pay attention when frying: Don't put all the lotus root boxes into the paste at one time during frying, fry them at any time and put them there at any time to avoid the meat stuffing entering the paste and polluting the color of the paste. What kind of lotus root is good for frying lotus root clips

The choice of lotus root: seven-hole lotus root is crisp and nine-hole glutinous, so you should choose seven-hole lotus root for making lotus root boxes. And the lotus root in August and September is the best, crisp and slag-free.

In fact, there are two kinds of lotus root: soft glutinous lotus root and crispy lotus root. The 7-hole lotus root will be crispy, while the 9-hole lotus root is more suitable for stewing, so if you want to fry the lotus root box, you must choose the 7-hole lotus root, which is also the reason why the lotus root box is delicious. And if you want to eat lotus root, you must eat it in August and September, which is the best.

The delicious fried lotus root clip, the lotus root slices and minced meat, after deep-frying, permeate each other and blend meat and vegetables. Even if you meet a child who is picky about food again, it will be conquered by the crispy lotus root clip. Most importantly, there is a bowl of delicious dip, and the lotus root clip served on the table is the first dish on the CD, no matter where you are a guest.