Fried lotus root clip is a well-known specialty dish in South China, which is golden and crisp, crispy outside and tender inside. It is delicious and not greasy, and it is loved by everyone. The selection of fried lotus root clip and lotus root, the making of dumpling stuffing, the preparation of batter and the softness of fried oil are very important. To grasp the water temperature, it is very important to fry it crispy. First, fry it up and down at 50% heat, and then fry it golden yellow at 60% heat. The batter of fried food is basically composed of wheat flour, tapioca starch, raw eggs, salt and water, and it is adjusted to be dry and humid. My own experience is that there is more tapioca starch, which is brittle when fried, and it is basically wheat flour.

Cassava starch is 1:2. Deep-frying lotus root clips, first making stuffing, preparing raw materials, chopping raw pork, adding minced Pleurotus ostreatus, minced ginger and garlic, tapioca starch, salt, soy sauce, egg white, black pepper and sesame oil, and stirring evenly. Lotus roots are divided into two types in the sales market. One is seven holes, and the skin is brown, with more cassava starch, so it is glutinous and suitable for making soup. The other one is nine-hole, with milky white skin, less starch content and crisp and sweet taste, which is suitable for eating raw directly, frying the sea or mixing cold dishes. Look at personal preferences, like waxy or crispy, and the food can be selected gradually. Lotus root contains various nutrients such as protein, sugar, dietary fiber, calcium, phosphorus, iron, carotene, niacin, vitamin b2, unsaturated fat, ascorbic acid and so on.

Lotus root can strengthen the spleen and nourish the stomach, benefit blood and qi, help digestion and quench thirst. Lotus root can be boiled in soup, fried lotus root pills, steamed lotus root with powder, marinated lotus root and so on. Lotus root clips Every household will make lotus root clips during the Spring Festival. What kind of tall and even lotus root should be chosen to make lotus root clips, in case raw and cooked are inconsistent. It is also crucial to mix the batter. The batter should not be too thin. If it is too thin, it will not be pulled tightly. It is most appropriate to use a spoon to scoop up the batter and slow it down. Wash the lotus root, peel it, wipe it with salt, and let it stand for 30 minutes. At this time, the lotus root will be softer, which is conducive to cutting and stuffing meat. Cut the lotus root clip, cut across 3/5 of the deep layer, the second knife is broken, which is a clip, and then cut it successively.

Remember to slice when slicing! Flaky! Flaky! The important thing is to say it three times, so that the lotus root clip can be made: thin, stuffed and crisp! Add wheat flour and salt to the bowl, and drain to form a thick paste with fluidity. Mix the meat stuffing, add minced ginger and garlic, salt, sugar, rice wine, monosodium glutamate, soy sauce, white pepper and a little cooking oil to the dumpling stuffing, and stir well. Add a little water and stir clockwise. After that, let the mixed stuffing stand for 10 minutes. Put dumpling stuffing in each lotus root clip and wrap the noodles. Then put it into a pan and fry it. The oil is slightly wider. When it bubbles, it turns to Chinese fire. When it fades, it turns over. The golden color is picked up with a colander and turned off. After 5 minutes, shoot again and fry again. The time period should be short and the speed should be fast. The purpose of frying again is from crisp to crisp, and the taste is stronger.