Many ingredients in our daily cooking are mainly fried, mainly because they are made quickly and suitable for family meals. If on weekends, we might as well consider a different cooking method. For example, many people like to eat fried and crispy food, and they can also make it at home. Just grasp the most important step of hanging paste to fry crispy food. But many people don't know whether to use flour or starch, thick paste or thin paste, which is very crucial. In fact, neither method works. Choosing a single flour and starch can't fry the crisp effect!

Today, I bring you a fried lotus root slice. You may only know how to fry lotus root or use it to make soup. In fact, dry fried lotus root slice is also a very crisp and fragrant home-cooked dish. Lotus root slices are glutinous, fragrant and crisp after frying, which is very popular with everyone. Then how do we fry crispy lotus root slices? The first step is to cut lotus root slices with uniform thickness, and the second step is to adjust the proportion of flour and starch to paste. If this step is not adjusted well, the surface of fried lotus root slices will not be crisp. Let's see how I adjust the ratio of flour to starch. Fried fragrant and crisp lotus root slices to share this delicious food with your family.

Seafood mother's practice: fried lotus root slices ---Recipe ingredients: lotus root, eggs, flour, corn starch, spiced powder, salt and pepper, salt and oil.

- step 1 -

After peeling the lotus root, clean it, and then cut out lotus root slices with uniform thickness. I usually cut them with a thickness of 0.3 cm.

- step 2 -

Hanging paste requires a mixture of corn starch and flour, with a ratio of 30 to 70, and an egg, so as to be crisp!

- step 3 -

Pour the corn starch and flour in a large bowl, add the right amount of salt, spiced powder and salt and pepper, and finally add the right amount of water and stir evenly to form a batter. The batter needs to be thick, so we only need a small amount of water.

- step 4 -

Pour the cut lotus root slices into the prepared batter, clamp them with chopsticks, and cover the front and back with batter.

- step 5 -

Pour the oil into a hot pot, and fry the lotus root slices with more oil. When the oil is 60% hot, put the lotus root slices in the pot with chopsticks, turn them over with chopsticks after setting, and fry them until they change color, and then take them out.

- step 6 -

After the lotus root slices are taken out, the oil temperature is heated to 70%, and then they are poured into the pot and fried back 1 min.

When we fry lotus root slices, as long as the ratio of starch to flour is adjusted correctly, and then the oil temperature is well controlled, the fried lotus root slices are fragrant and crisp. Remember that corn starch will be more crisp. If you like it, please like it, collect it and forward it. When you don't know what to eat, come to Haiwei Ma. I will bring you original food recipes every day. Welcome to pay attention!