Preparatory work/about to start work
1. Lotus root: choose fresh lotus root and cut it into small pieces for later use.
2. Meat stuffing: choose pork stuffing, add appropriate amount of salt, soy sauce, Jiang Mo, chopped green onion and other seasonings, and stir well for later use.
3. Flour: Choose medium gluten flour, add appropriate amount of salt and water, and stir well for later use.
4. eggs: broken for use.
5. Oil: Choose edible oil and put it in a hot pot for cooling.
Production steps
1. Blanch the lotus root block in boiling water, remove and drain for later use.
2. hollow out the middle of the lotus root block, leaving the lotus root shell and filling the meat into the lotus root shell.
3. Dip the lotus root block with meat in flour, then dip it in egg liquid and wrap it with a layer of bread crumbs.
4. Put the oil in the hot pan and cool it. Put the lotus root slices wrapped in bread crumbs into the oil pan and fry until golden brown.
5. Take out the fried lotus root block, drain the oil and put it on the plate.
skill
1. When frying lotus root pieces, the oil temperature should not be too high to avoid frying.
2. When frying lotus root slices, don't put too much at a time to avoid sticking together.
3. When frying lotus root slices, you can add a proper amount of sesame seeds to the bread crumbs to increase the taste.
4. If you like the crispy taste, you can add a proper amount of baking soda to the flour.