1 lotus root peeled and washed, meat filling ready.

2Meat mixture add soy sauce, sugar, cooking wine, salt, pepper, chicken essence, sesame oil and mix well.

3Put all the flour in a bowl and add one egg.

4 Add the beer and a little salt and mix well, the batter can be lifted up slowly fall into a line on the good.

5Lotus root cut into thin slices and put in order, take two slices in the center and add the meat mixture.

6Sequentially all good.

7Put the lotus root box into the crispy paste and cover with crispy paste.

8Heat the oil in a pan and fry the lotus root box slowly over medium low heat.

9Until both sides are golden brown.

10Put out on absorbent paper to absorb the oil and serve.

Tips

Use nine holes of lotus root for deep-frying lotus root box, the flavor is more crisp and sweet, and the texture is better.

The flour for the crunchy batter should be added with glutinous rice flour, clarified flour and egg, which is a tip to keep it crispy.

Replace the water with beer to add more flavor and crispness to the lotus root box.

Kitchenware used: pan

(Courtesy of the school district)