Ingredients: beef 1 50g, tender lotus root 300g, ginger 5g, onion10g, egg1. Seasoning: 50 grams of peanut oil, 5 grams of salt, 2 grams of monosodium glutamate, sugar 1 gram, and proper amount of dry flour.

Method: (1) Chop beef into mud, peel tender lotus root and cut it into two parts, peel ginger and cut it into rice, and cut onion into flowers.

(2) Beef is made into stuffing with salt, monosodium glutamate, sugar, ginger rice, chopped green onion and cornflour, then lotus root slices are brewed, eggs are broken, dried cornflour is added, and clear water is used to make egg paste.

(3) Boil the pot and drain the oil. When the oil temperature is 100℃, hang the lotus root slices into the egg paste one by one, put them in the oil pan, fry them until they are crisp and golden, and take them out to eat.

Features: soak the lotus root in clear water after cutting, otherwise it will turn black easily, and control the oil temperature when frying.

Cuisine and efficacy: private cuisine, teenagers' recipes, spleen-strengthening and appetizing recipes, diabetes recipes, anemia recipes. Technology: stir-fried lotus root. Material: main ingredient: lotus root 300g.

Accessories: wheat flour 50g.

Seasoning: 20g vegetable oil, 3g pepper powder and 3g salt.

Stir-fried shredded lotus root:

1. Peel lotus root, wash it, shred it, and wash the powder juice for later use;

2. Add a little water to flour, salt and pepper powder to make a paste;

3. Add oil to the wok and heat to 40% heat. Dip the shredded lotus root in flour and put it in a wok. Fry until golden brown. Remove and control the oil.