Method 1
Materials: meat filling, lotus root, onion, ginger
Seasoning: oil, salt, starch, flour, eggs, water
Method:
1. Cut the lotus root into slices and soak in salt water for a short time. Chop the green onion and ginger and drain the water.
2. Add the drained onions, ginger and appropriate seasonings to the meat filling, mix well and then add a small amount of starch and mix well. Mix the flour with water, egg juice and appropriate seasonings to make a batter.
3. Take two pieces of lotus root and sandwich the meat filling between them. Dip the batter evenly on the surface and set aside. After the oil is heated, put the lotus root clips dipped in batter one by one into the oil pan and fry until When golden brown, serve on a plate.
Method 2
Ingredients
One section of lotus root, appropriate amount of ground beef stuffing, flour, water
Method
1. Put the ground beef stuffing into a basin, add salt, pepper powder, and sesame oil and stir evenly.
2. Add water in step 1 and stir. Stir thoroughly each time and add water until thick. Add dark soy sauce and continue stirring evenly. Finally drop a little vegetable oil and mix well.
3. Peel the lotus root and wash it. Cut into 3mm thick slices and set aside.
4. Put the flour into a large bowl, add a little water and mix it into a batter.
5. Take a lotus root slice, put the minced beef filling on it, cover it with another lotus root slice, and pinch both sides tightly. Dip both sides into the batter.
6. Put oil in the pan and heat it to 50% heat. Put the lotus root clips dipped in batter into the pot, press them a few times with a fork, turn them over when one side turns golden brown, and then serve them out when the other side turns golden brown.
Method 3
Ingredients
1 section of lotus root
1 piece of pork belly
Accessories
An appropriate amount of eggs
An appropriate amount of starch
Condiments
An appropriate amount of salad oil
4 grams of salt
Onion 5 grams
5 grams of ginger
5 grams of cooking wine
5 grams of light soy sauce
A little oyster sauce
Tomato A little sauce
An appropriate amount of wheat flour
An appropriate amount of cornstarch
An appropriate amount of water
1. Chop the pork belly into puree
2. Add salt, light soy sauce, oyster sauce, cooking wine, minced green onion, and minced ginger to the minced meat, and stir in one direction
3. Cut the peeled and washed lotus root into approximately 0.6-inch pieces Centimeter thick slices, cut a knife in the middle of the thick slice, as deep as 2/3 of the lotus root slice. Do not cut deeply, soak it in water
4. Take out the lotus root slices and wipe them dry with kitchen towels.
5. Fill the lotus root folders with the meat filling one by one. After filling, press gently with your hands to squeeze out the excess meat filling.
6. Take another bowl and add flour, Put cornstarch, eggs, salt and an appropriate amount of water in a bowl one by one and mix well and vigorously. Use chopsticks to pick up the paste. When it drips, it will form a straight line and there will be stacking patterns on the bottom.
7. Ginger Apply a thin layer of dry starch to the lotus root slices one by one, put them into a bowl and evenly coat them with the paste
8. When the oil is heated to 60% heat, slide the lotus root clips along the edge of the pot. , fry until both sides of the lotus root are golden.
9. Remove and drain the oil
10. Serve with tomato sauce or dip it in salt and pepper
Method 4
Main ingredients
300g lotus root
Accessories
An appropriate amount of chicken, an appropriate amount of dried shrimps, an appropriate amount of eggs, an appropriate amount of flour, an appropriate amount of cornstarch , appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of chicken essence
Steps
1. Wash the fresh chicken, drain the water, chop it into minced chicken, and sprinkle a little bit when chopping. Water can make the minced meat mince finer.
2. Soak large dried shrimps in cooking wine for ten minutes, wash and drain, and chop into small pieces. (If you don’t have such large dried shrimps, leave them out)
3. Prepare ginger and green onions.
4. Mix the chicken and shrimp in a ratio of 4:1, add grated ginger, an appropriate amount of salt, an appropriate amount of chicken essence, add a little cooking wine, then stir the filling in one direction evenly, and beat vigorously.
5. Add the minced green onion and mix well by turning it up and down. (Tip sharing: Don’t stir the minced green onion in the filling, just mix it, otherwise it will taste like rotten green onion, so add it last.
6. Peel and wash the fresh lotus root, drain the water, and Cut the butterfly knife in a continuous manner (the thickness should be moderate, half a centimeter is appropriate)
7. Fill in the filling evenly
8. Adjust and hang. Make a paste. Take an appropriate amount of flour and an appropriate amount of cornstarch. The ratio of flour to cornstarch is roughly 2:1. Add a small amount of salt. Add in the egg liquid and stir until smooth and without particles. Use chopsticks to lift it up and let it drip in a straight line. The oil will fall off. It is better to stack the pattern.
9. Heat the pan first, then put in the oil and heat it to the appropriate temperature. (Tip sharing: To judge whether the oil temperature is appropriate, you can use chopsticks to dip a little batter into the oil and let it drip around. It is suitable if it bubbles evenly and can float quickly), evenly coat the lotus root clips in the batter, and fry them in the pan.
10. Fry them until they are light yellow, take them out and let them cool slightly, and then fry them again. Once golden.
Cooking Tips
1. Before making lotus root clips, cut the lotus roots into medium-thick slices. If you cut them too thickly, they will not be fried, and if you cut them too thin, they will not be fried. It is easy to break.
2. The correct cutting method is to cut the lotus root slices to 2/3, do not cut off.
3. After cutting the lotus root slices, use clean water. Soak to avoid turning black.
4. Another thing is to control the dryness of the flour batter. If the batter is too thin, the lotus root will not be covered with batter, and if it is too dry, it will be hard to fry and the taste will be poor. .
5. Use chopsticks to pick up the hanging batter. When it drips, it will be in a straight line. It will be good if there are stacked patterns on the bottom.
6. Before hanging the lotus root batter, you need to do it first. Dip in a thin layer of dry starch, otherwise the batter will not be evenly coated.
7. The last step is to control the oil temperature. If the oil temperature is too high, it will easily cause the batter to grow inside. If it is too low, it will not fry. Cooked, 50% to 60% hot is more appropriate.