Henan's special delicacy "Fried Lotus Clips" is crispy on the outside and tender on the inside. The fried lotus clips are fragrant and fragrant. First of all, you must choose high-quality lotus roots.
The fried lotus clips made from lotus roots grown in clay ponds and rice fields taste more fragrant and crispy.
When frying, choose traditional vegetable oil, with rapeseed oil or peanut oil being the best.
Let’s take a look at how to make fried lotus clips!
Ingredients: Two sections of white lotus root, 100 grams of minced meat, an appropriate amount of cooking oil, 2 eggs, an appropriate amount of MSG, an appropriate amount of green onion and ginger, an appropriate amount of sweet potato starch, an appropriate amount of salt, 1 gram of thirteen spices, and an appropriate amount of cooking wine.
Method: 1. Wash and peel the lotus root, cut into two connected and broken pieces for adding meat filling.
2. Marinate the meat filling, add salt, monosodium glutamate, thirteen spices, green onion and ginger to the minced meat and stir evenly.
3. Add the meat filling into the lotus clips. Be sure not to put too much meat filling to avoid the meat filling overflowing or the lotus clips being broken.
4. Beat the sweet potato starch, add appropriate amount of water and eggs, and stir continuously in one direction until there is no dry flour.
5. Place the added lotus clips into the flour paste. Be sure to stop for a few seconds when scooping to let the excess paste drip away.
6. Add oil to the hot pot and heat the oil to 60%.
Put the battered lotus clips into the pot in batches and fry until golden brown and take them out.
7. The fried lotus clips can be eaten directly, stewed or made into a casserole.
How much Henan people love lotus root can be seen from the way they eat it.
Peel and slice the lotus root, place the prepared meat filling in the middle, put the two lotus root slices together and drape them in the batter, deep-fry until golden brown, take them out, and the steaming fried lotus root clips are ready.
There are many ways to eat fried lotus clips. You can directly fry them. Oil them before eating, and sprinkle a layer of salt and pepper on top. They taste crispy and not greasy. You can also steam the lotus clips.
Bowls are also a common side dish in the "boiled dishes" that families used to entertain guests when visiting relatives and friends in my hometown a few years ago. "Bowled" is the name in my hometown. It is also called a big pot dish. When cooking, add a few slices
Lotus clips, soft vermicelli, glutinous Chinese cabbage, springy meatballs, bright red pork belly, crispy lotus vegetables wrapped in a brown and crispy skin, and a fragrant and oily meat filling inside.
The lotus clips all exude an alluring fragrance.
The lotus sandwich is warm and exudes the aroma of oil. When you bite into the soft pastry, you can see the plump meat filling inside.
After the lotus root is fried, the crispy texture is added with a bit of softness. When paired with the hot meat filling, it becomes more and more delicious the more you chew it.