Method of production editing
1, the fragrant frying wrapping powder 50, 75 grams of corn starch, 7 grams of chicken essence, 1 egg, 100 grams of water into a container and mix well.
2, lotus cabbage wash and peel, cut into strips.
3. Add a little flour to the cut lotus root strips and mix well (a little flour on the strips will make the batter more firm with the strips), then put them into the batter and mix well.
4: Fry the lotus root strips in a frying pan until golden brown, then drain off the oil.
5. Put the fried lotus root strips into a bowl and garnish with shredded lettuce and tomato sauce.
400g lotus root 1 egg
Applications moderate oil moderate salt moderate starch 2 red bell peppers
Steps
1 Lotus root peeled.
2 Cut into thin strips.
3 Put less salt (lotus root doesn't eat salt) and then put starch.
4 Put an egg.
5 Mix well with chopsticks.
6 Deep fry the lotus root strips (I don't pour too much oil).
7 Fry until browned.
8 Dice the red bell pepper.
9 Put the red bell pepper inside the crispy strips.
Tips
The lotus root strips are especially crispy and fragrant. Stir in cornstarch and a pinch of salt, then crack an egg into it and mix well with chopsticks so that each lotus root strip has cornstarch as well as egg liquid, so that it will come out especially crispy (but don't add water).
1, lotus root washed and peeled, cut long thin strips, with water to wash the starch on the lotus root strips, and then prepare a larger container to soak the lotus root strips in water with a few drops of white vinegar to spare.
2, ginger and dried red pepper shredded, garlic patted loose.
3, drain the lotus root strips and sprinkle them evenly with cornstarch, so that there is a thin layer of powder on each strip.
4, frying pan pour oil, 50 percent of the heat under the lotus root strips fried, deep-fried until the lotus root strips dry golden brown out.
5, the frying pan to stay in the bottom of the oil, first burst incense dried chili peppers and peppercorns, and then into the onion wire, ginger and garlic stir-fried, under the fried strips and salt and stir-fry, and then under the chicken essence can be.
Practice two
root 1 section
Accessories custard powder moderate amount of corn starch moderate amount
Seasoning
Salt moderate amount of chicken essence moderate amount of onion moderate amount of ginger moderate amount of garlic moderate amount of pepper moderate amount of dry chili pepper moderate amount of vegetable oil moderate amount of sesame seeds moderate amount of
Dry-fried lotus root strips of the practice
1. Lotus root cleaned and peeled, cut long thin strips. The starch on the lotus root strips, and then prepare a larger container to soak the lotus root strips in water with a few drops of white vinegar and spare
2. Onion, ginger and dried red pepper shredded, garlic patted loose
3. Fish out the lotus root strips drained, evenly sprinkled into half of the corn starch and custard mixture, so that each lotus root strips have a thin layer of powder
4. frying pan pouring oil, fifty percent of the heat under the lotus root strips frying, fishing out Drain the oil, wait for the oil temperature to rise to 70% to 80% of the heat to deep fry the lotus root strips once again, deep frying until the lotus root strips are dry and golden brown fish out
5. frying pan to stay in the bottom of the oil, the first burst incense dried chili peppers and peppercorns, and then into the onion, ginger and garlic stir fry incense, under the deep fried lotus root strips and salt stir fry, and then into the chicken and sesame seeds stir fry for 2 minutes can be