Making lotus root folder, choose the diameter of 6 centimeters in the lotus root section, remove the lotus root joints, remove the skin, wash and start slicing. Slicing is very delicate, requires uniform thickness, a lotus root folder consists of two pieces, the two pieces can not be separated, leaving only 8 millimeters of the connection, the thickness of each piece should be controlled in about 4 millimeters, which requires the chef's knife work to be good. Next is the production of meat stuffing, meat stuffing selection of fine meat minced into puree with fine lard residue, and add ginger, green onion, salt, monosodium glutamate, etc., mix well and standby. And then down to the processed meat stuffing by hand from the opening of the lotus root folder filled in, and finally filled with meat stuffing lotus root slices dipped in flour paste, into the boiling frying pan fried into.
How to make lotus root box:
1. Two lotus roots, three taels of minced pork, one egg, about two taels of flour, two tablespoons of cooking wine, two tablespoons of cornstarch, one piece of ginger about the size of a pinky finger, half a couple of green onions, one coffee spoon of pepper powder, salt to taste.
2. Add flour and water to make a thick paste, finely chopped ginger, chopped scallions. Then put the ginger, chopped scallions, pepper, soy sauce, cornstarch, egg, salt, cooking wine into the minced meat and stir constantly clockwise for about a minute and set aside.
3. Cut the lotus root into 0.3cm-thick slices, without cutting off the first slice, and then cut off the second slice to form a sandwich.
4. Embed the minced meat between the two slices of each group of lotus root slices.
5. pot on a high flame put oil burning 70% hot, reduce the heat to medium-low, and then the lotus root slices wrapped in batter into the frying pan fried.
6. Fry until golden brown.
7. Fish out and drain the oil on a plate for use.
Raw materials:
1, a plate of lotus root box.
2, two tablespoons of bean paste and soy sauce and a small spoon with a coffee spoon of sugar in a bowl, a tablespoon of ginger, two spoons of minced green onion, a spoon of sesame oil, a tablespoon of cornstarch and MSG in moderation with three tablespoons of water into the juice.
Methods:
1. Place a wok on the heat, add the oil and stir-fry the sauce over low heat until the sauce is cherry-colored.
2, pour half a bowl of water in the pot, boil and simmer for about a minute into the lotus root box, medium-low heat and boil for half a minute, then turn the box over and cook for another half a minute, pour in the starch sauce thickening, under the chopped green onions, spatula well.
3, start the pot.
Minced meat lotus root folder
Raw materials 500 grams of fresh lotus root, 400 grams of minced meat, salt, sugar, monosodium glutamate, yellow wine, vinegar, spicy soy sauce, cornstarch, chopped green onion and ginger, each appropriate amount.
Making
(1) put the minced meat salt, sugar, monosodium glutamate, yellow wine, green onions and ginger and powder mix well.
(2) Lotus root two ends of the knuckle, put into the pot to cook to eight mature salvage, after cooling the first knife cut into 0.5 cm thick slices (the bottom is connected), the second knife can be cut off. The rest of the lotus root according to this method to cut the end.
(3) the mix of minced meat embedded in each lotus root holes, and then put into a hot frying pan, frying until lightly browned on both sides. After all frying, pour off the leftover oil, then put the lotus root folder into the pot, turn on high heat, put the yellow wine, spicy soy sauce, vinegar and stir-fry to serve.
FeaturesGolden and fragrant, hard and crispy moderate.