Main ingredients: lotus root 500 grams, pork (fat three lean seven) 100 grams.
Sub-ingredients: 1 egg, 50 grams of starch, 25 grams of flour, with 1000 grams of vegetable oil.
Seasoning: refined salt, monosodium glutamate, onion and ginger, pepper each moderate.
Practice::
1, remove the knot from the lotus root, wash and peel, cut into 1 cm thick with a knife blade. Pork cut into rice-like dices, loaded into the disk, add pepper, salt, monosodium glutamate, onion and ginger and a little egg white mix well (add a little fish paste is better), respectively, clamped into each even blade, and then gently pressed.
2, with the rest of the egg and starch, flour, moderate water into a paste.
3, spoon on the fire, pour oil, oil temperature of eighty percent heat, made of lotus root folder billet, piece by piece dipped into the paste into the oil, deep-fried to light yellow stereotypes, fish out, dry for 2 minutes, and then put eighty percent of the heat of the oil fried golden brown, cooked, fish out, control the oil and cut into a finger width of the word strip into the plate is complete.
Features: golden color, crispy outside and tender inside, fresh and tasty.
Features: golden color, crispy outside, tender inside, fresh and tasty.