The fried lotus root box wants to be crispy outside and tender inside, mainly because of how to mix the batter and match the proportions well, so that the outer layer is crispy when eaten. There is also the processing of meat stuffing, which is properly conditioned and tastes very tender, crisp and refreshing!

is a delicious food suitable for all ages, which can not only enjoy the fragrant and crisp taste of lotus root, but also capture the nutrition of pork, so it can be enjoyed twice!

now how to do it, there are three main steps, easy to learn!

Step 1: Cut the lotus root. Lotus roots are divided into two types, one is that red lotus roots have seven holes, and the other is that white lotus roots have nine holes. The former is yellow in appearance and high in starch content, which is suitable for cooking soup. The latter is as white as jade in appearance, sweet and crisp when eaten raw, suitable for frying, cold salad and the like. Both of them are suitable for lotus root clips, and those who like to eat a little powder choose safflower lotus root.

Wash and peel the lotus root, cut it into two pieces, and do not cut it in the middle. The thickness of one piece is 3mm. (If it's not easy to cut, you can just cut it into single pieces.)

Step 2: Marinate the meat stuffing. Choose fresh five-point meat, fat and thin are the best, and chop it into minced meat. Add seasoning: salt, chicken powder, pepper, egg white, starch and chopped green onion, stir in one direction and marinate for five minutes. After this treatment, the meat stuffing is tough and tender, and it is not easy to fall off.

put the meat stuffing into the lotus root clip, press it down to make it evenly distributed, and make it ready for use.

step 3: mix the batter. This is the most important thing, and the crispy taste lies in the moderate batter. The ratio of flour, starch and fragrant fried powder is 3: 1: 1. Put all the flour into a bowl, add some salt and a little water to make a batter. (If you don't have fragrant fried powder, you don't need to put it) Put it in a lotus root box and wrap it in batter, ready to fry.

put a proper amount of oil into the pot when it is hot, and raise the oil temperature to 5%. (It's more fuel-efficient and easy to fry in a pan) Put it in a lotus root box, turn down the heat and fry until both sides are golden, and then serve. It is also good to serve it with ketchup.

The two most important points of frying lotus root boxes are: mixing the batter and frying in the pan. Just putting flour will make the taste hard. If you mix it with some starch, the taste will be crisp and delicious, and it will not be so hard when it is cold. When frying in the pan, turn on a small fire and fry slowly. Don't worry about it slowly.