First, lotus root slices with meat filling steps
1. lotus root, clean, peeled
2. sliced
3. plum meat with chopped onion, salt, soy sauce, five-spice powder, etc. seasoned
4. as shown in the picture
5. ready to pot
6. hot pot of cold oil, add chopped onion, put the slices of lotus root, front and back of each side of the oil frying a bit
7. Add the appropriate amount of soy sauce, salt, drinking water and slow cooking
8. Juice ~
9. out of the pot ~ pouring juice, a great success
Sliced lotus root sandwich meat filling practice steps are?
Second, stuffed meat lotus root folder / more practices
1. Preparation of lotus root
2. Lotus root washed and peeled, cut into thin slices of 0.5 cm.
3. Cut the meat into minced meat. Add chopped green onion, soy sauce, salt, cornstarch and mix well
4. Take a piece of lotus root and spread the meat mixture on another piece of lotus root to cover the top and press it well.
5. Heat the oil in the pot and fry the lotus root until golden brown on both sides
6. Add water and let it simmer for about twenty minutes
7.
Third, lotus root clip meat practice tutorial:
1, lotus root peeled, cut into 7mm to 1cm thick thick slices, thick slices in the middle of the split into a clamshell mouth, lotus root slices are connected to the back of the picture as shown.
2, the minced meat mixed with minced green onion and ginger, beat an egg, add soy sauce, a little sugar and chicken essence, pepper, pepper, mix well in one direction.
3, mixed minced meat filled into the lotus root slices, each hole hole should be filled with a little meat.
4, try to beat the eggs, slowly blend in flour, slowly stirring until the flour has no large particles, add a little onion and ginger water to adjust to the batter can be down the chopsticks slow line flow, put salt to taste.
5, lotus root folder in the batter to roll, let it stick to the batter.
6, the frying pan is hot, 9% heat when the pot, deep-fried until you can float to the surface of the oil, both sides of the golden can be mounted on the plate.
Fourth, lotus root folder meat practice tips:
1, lotus root tip is the key to sweet and crispy taste: selection of materials, do lotus root folder is generally more fine lotus root tip, taste crispy, powdered lotus root to do out the taste is not sweet and crispy instead of patty cake.
2, the thickness and caliber of the lotus root slices: lotus root do not choose the caliber is too thick, too big lotus root made out of the lotus root folder to eat two on the full. New Year's dishes so many choices, lotus root folder can not eat only lotus root folder right. Lotus roots with a diameter of about 7-8cm look good on the plate and are the right size to eat. When slicing the lotus root, it should not be too thin or too thick, as good flavor depends on the right thickness. Two slices of lotus root add up to about 1cm of lotus root slices bites no effort, the taste and crisp, and the shell and filling ratio is just right. Too thick to see the difference, look like a pie, not easy to fry crisp fried, batter, lotus root and meat filling ratio is not right. Wuhan lotus root folder is lotus root slices cut into clamshell mouth to fill the minced meat, this is a bit of a test of knife work. How to cut out the knife and the top and bottom of the two slices of uniform thickness is still a little difficult, you can flat knife slowly sliced, evenly serrated strength up and down the knife. It is not good to cut the mouth of the clam shells, cut evenly two slices of lotus root slices, sandwiched between the meat filling, so that the lotus root folder if the batter is not well adjusted easy to fry loose, but also not easy to fry good-looking.
3, batter modulation is the key in the key:
Some of the lotus root folder batter is very thin, the appearance of the yellow crispy shell thin not wrapped in the lotus root slices, lotus root look straight in front of the diners. This kind of lotus root folder although the shape is good-looking, but the crisp shell of the texture is very weak, and direct fried lotus root is no different. Wuhan's lotus root folder, the batter should not be too thin and not too thick, pay attention to a layer can be wrapped in all the slices of lotus root crispy shell, resulting in a crispy shell and the inner layer of lotus root slices of sweet and crispy taste contrast, but also vaguely visible lotus root of a few holes, through and not leakage. If the batter is too thick, the lotus root folder a little cold, the pastry shell is weak and lose the fluffy crispy, eat feeling is deep-fried lotus root buns, is not desirable.
2, the lotus root slices sandwiched between the meat filling practice steps are?
First, sliced lotus root with meat filling practice steps
1. lotus root, washed, peeled
2. sliced
3. plum meat with chopped onion, salt, soy sauce, five-spice powder, etc. seasoned
4. as shown in the picture
5. ready to pot
6. hot pot of cold oil, add chopped onion, put the sliced lotus root, front and back of each side of the oil fry a little
7. Add the appropriate amount of soy sauce, salt, drinking water and slow cooking
8. Juice ~
9. out of the pot ~ pouring juice, a great success
Sliced lotus root sandwich meat filling practice steps are?
Second, stuffed meat lotus root folder / more practices
1. Preparation of lotus root
2. Lotus root washed and peeled, cut into thin slices of 0.5 cm.
3. Cut the meat into minced meat. Add chopped green onion, soy sauce, salt, cornstarch and mix well
4. Take a piece of lotus root and spread the meat mixture on another piece of lotus root to cover the top and press it well.
5. Heat the oil in the pot and fry the lotus root until golden brown on both sides
6. Add water and let it simmer for about twenty minutes
7.
Third, lotus root clip meat practice tutorial:
1, lotus root peeled, cut into 7mm to 1cm thick thick slices, thick slices in the middle of the split into a clamshell mouth, lotus root slices are connected to the back of the picture as shown.
2, the minced meat mixed with minced green onion and ginger, beat an egg, add soy sauce, a little sugar and chicken essence, pepper, pepper, mix well in one direction.
3, mixed minced meat filled into the lotus root slices, each hole hole should be filled with a little meat.
4, try to beat the eggs, slowly blend in flour, slowly stirring until the flour has no large particles, add a little onion and ginger water to adjust to the batter can be down the chopsticks slow line flow, put salt to taste.
5, lotus root folder in the batter to roll, let it stick to the batter.
6, the frying pan is hot, 9% heat when the pot, deep-fried until you can float to the surface of the oil, both sides of the golden can be mounted on the plate.
Fourth, lotus root folder meat practice tips:
1, lotus root tip is the key to sweet and crispy taste: selection of materials, do lotus root folder is generally more fine lotus root tip, taste crispy, powdered lotus root to do out the taste is not sweet and crispy instead of patty cake.
2, the thickness and caliber of the lotus root slices: lotus root do not choose the caliber is too thick, too big lotus root made out of the lotus root folder to eat two on the full. New Year's dishes so many choices, lotus root folder can not eat only lotus root folder right. Lotus root with a diameter of about 7-8cm will look good on the plate and be the right size to eat. When slicing the lotus root, it should not be too thin or too thick, as good flavor depends on the right thickness. Two slices of lotus root add up to about 1cm of lotus root slices to bite, not difficult, the taste and crisp, and shell and filling ratio is just right. Too thick to see the difference, look like a pie, not easy to fry crisp fried, batter, lotus root and meat filling ratio is not right. Wuhan lotus root folder is lotus root slices cut into clamshell mouth to fill the minced meat, this is a bit of a test of knife work. How to cut out the knife and the top and bottom of the two slices of uniform thickness is still a little difficult, you can flat knife slowly sliced, evenly serrated strength up and down the knife. It is not good to cut the mouth of the clam shells, cut evenly two slices of lotus root slices, sandwiched between the meat filling, so that the lotus root folder if the batter is not well adjusted easy to fry loose, but also not easy to fry good-looking.
3, batter modulation is the key in the key:
Some of the lotus root folder batter is very thin, the appearance of the yellow crispy shell thin not wrapped around the lotus root slices, lotus root look straight in front of the diners. This kind of lotus root folder although the shape is good-looking, but the crisp shell of the texture is very weak, and direct fried lotus root is no different. Wuhan's lotus root folder, the batter should not be too thin and not too thick, pay attention to a layer can be wrapped in all the slices of lotus root crispy shell, resulting in a crispy shell and the inner layer of lotus root slices of sweet and crispy taste contrast, but also vaguely visible lotus root of a few holes, through and not leakage. If the batter is too thick, the lotus root folder a little cold, the pastry shell is weak down to lose the crispy crunch, eat feeling is deep-fried lotus root buns, is not desirable.