How to make fried lotus root boxes, crispy on the outside and fragrant on the inside, so delicious that you can’t stop eating them?

Whether lotus root is eaten raw or cooked, its nutritional value is very high. The former one produces fluid and quenches thirst, dispels summer heat and reduces body temperature. It tastes sweet and crispy, while the latter one This kind of health-preserving effect will be more prominent. Its basic functions are: strengthening the spleen and appetizing, reducing the absorption of fat and carbohydrates, promoting digestion, clearing the intestines, etc.

Although the method of making fried lotus root boxes is very simple, how to make the "batter" that meets the requirements is also very critical. After all, this process is the first prerequisite to ensure that this traditional delicacy is crispy on the outside and fragrant on the inside. , Secondly, for the preparation method of meat filling, everyone should learn from dumpling filling or meat bun filling.

Food seasoning: lotus root, minced meat, light soy sauce, salt, monosodium glutamate, thirteen spices, chives, vegetable oil, tapioca starch, raw eggs, light soy sauce, dark soy sauce, green onion, ginger slices, Garlic, oil, and leeks. Production process: Step 1

First of all, go to the market and choose 1 fresh and crisp lotus root to take home. Clean them first, then peel off the outer skin, and then take them home. They change the knife into a clamping head, and the thickness of the whole piece is kept between 3-5mm. As mentioned above, it is recommended that you put a pair of chopsticks on the bottom of it before cutting. This is not only convenient for operation, but also It's not easy to disconnect them. Step 2

Then, add a small amount of minced onion and ginger into the minced meat filling, then add an appropriate amount of light soy sauce, light soy sauce, oil consumption, dark soy sauce, and remove a little salt, MSG, thirteen-spice seasoning, and finally, add some water (the key role is to prevent the texture of the meat filling from being chewy. I recommend that you add it in small amounts at frequent meals), hold the chopsticks in the same direction, until Stir them until they are defrosted and firm, and set aside. Step 3

After the meat filling is stirred, add an appropriate amount of leek segments (try to control the moisture. I recommend that you dry it before cutting it. It has a unique aroma, whether it is for freshness, freshness, or The taste is better than that of other vegetables, such as lettuce). Stir them in the same direction again until the first one is completely integrated into the filling, and then the meat filling part is ready. Step 4

Then, fill the stuffing one by one into the prepared duck gizzards. After the whole thing is done, set it aside. Then prepare the batter for the fried lotus root box. First put 1 spoon of tapioca starch and 1 spoon of batter into the bowl, then break in 2 raw eggs. At the same time, add a small amount of water and vegetable oil, and stir them until they are thick enough. The batter has a consistency similar to that of kefir. The fried lotus root box will not only have a crispy and tempting surface, but also become very bright in color. Step 5

Heat oil in a pan until it reaches 60% hot, then put the lotus root box piece by piece into the boiling oil (directly put the exposed part of the meat filling into dry starch and dip it firmly, then Dip them into the batter for a while) and maintain medium-low heat throughout the process.

Dry them out until they are golden brown and overcooked. Drain the oil and wait until the temperature warms up again. Then quickly put them into the pot and fry them again. This is the characteristic of this traditional delicacy. Yes: the skin is crispy, refreshing and not greasy, and the recipe is simple and nutritious. Basically, adults and children are not dissatisfied.