1 Should I use starch or flour for fried lotus root boxes?
It is recommended to use a mixture of flour and starch.
Using starch alone will cause the lotus root box not to be crispy enough, and the fried lotus root box pastry made from using flour alone will be harder. It is best to use a mixture of flour and starch, the ratio is 7:3, and add another Eggs are even better.
Wrap the batter prepared in this way around the lotus root slices, then fry slowly in 5-6% hot oil over medium-low heat until both sides turn yellow, take it out and fry it again in 70% hot oil. They are usually crispy and fragrant. 2. Do you need to blanch the lotus roots in the fried lotus root box?
It is recommended to blanch the lotus roots first.
Because lotus roots are generally crisp and tender, making lotus root boxes requires sandwiching meat fillings between lotus root slices. If the lotus root slices are too crisp, the success rate of lotus root sandwiching will be low. Therefore, it is recommended to blanch the entire section of lotus root in water before cutting it, which can increase the toughness of the lotus root. The success rate of the lotus root clip made in this way is very high, and the taste will be softer and waxier.
Tips: If it is winter lotus root, it has low water content and can be used to make lotus root boxes without blanching. 3 How to make delicious lotus root and flour
Ingredients: One section of lotus root, 100g of minced meat, one egg, 60g of flour, 30g of starch, salt, pepper, and appropriate amount of cooking wine.
Method
1. Pour water into the pot. After the water boils, put the lotus root in and blanch it for 2-3 minutes.
2. Take the middle section of the lotus root and cut it into 0.6cm-thick slices with a razor blade. Do not cut it with the first cut, but cut it with the second cut.
3. Add salt, cooking wine and a little pepper to the minced meat and mix well.
4. Take an appropriate amount of minced meat and sandwich it between the lotus root slices.
5. Put the flour, starch, and eggs in a bowl, add water, stir to form a batter, and let it sit for 10 minutes.
6. Dip the lotus root clips with minced meat in the batter, put them in a hot oil pan and fry for about 5 minutes, until both sides turn yellow.
7. If you want the lotus root box to be crispier, you can fry it again.
8. The fried lotus root box can be dipped in tomato sauce or chili sauce. 4 Is the main component of lotus root starch?
Yes.
Each 100 grams of edible lotus root contains 70 calories, 16.4 grams of carbohydrates, 1.9 grams of protein, 0.2 grams of fat, 1.2 grams of dietary fiber, 0.73 mg of vitamin E, 44 mg of vitamin C, and carotene. 20 micrograms, folic acid 10.3 micrograms, niacin 0.3 mg, vitamin B10.09 mg, vitamin B60.05 mg, vitamin B20.03 mg, vitamin A3 micrograms, potassium 243 mg, phosphorus 58 mg, sodium 44.2 mg, calcium 39 mg, Magnesium 19 mg, iron 1.4 mg, manganese 1.3 mg, selenium 0.39 micrograms, zinc 0.23 mg, copper 0.11 mg.
The largest component of lotus root is carbohydrate, accounting for 16.4%. It is the most abundant substance besides water. Carbohydrates are actually starch, sugar and other substances, so it can be said that the main component of lotus root is It's starch.