Fresh lotus root 1, minced pork 30g, flour, raw flour, edible alkali 1g, egg 1g, salt, chicken essence, soy sauce, spiced powder, pepper, sesame oil, chopped green onion, Jiang Mo, edible oil, bean paste 1 spoon, etc.

working methods

1. Peel the lotus root and cut it into thin slices, each about 0.2cm.

2. Mix minced meat, chopped green onion and Jiang Mo with minced meat seasoning, put a small group of minced meat into lotus root with chopsticks, and gently squeeze it by hand to make minced meat evenly distributed.

3. Put the flour, raw flour, edible alkali and eggs into a bowl.

4. slowly add water bit by bit to make a thick and moderate noodle sauce.

5. Take a lotus root clip, pat a layer of dried raw flour on both sides, put it in the batter, and hang the batter.

6. put a little more oil in the pot than usual and add it to 50% to 60% heat.

7. Add the pasted lotus root clip, fry on medium and small fire until golden on both sides, and remove the oil control.

8. Reheat the remaining oil in the pot, put it in the fried lotus root clip, fry it again, and take out the oil control.

9. Take a small bowl, add bean paste 1 tablespoon, tomato sauce 1 tablespoon, white sugar 1/2, 3-4 drops of white vinegar and 6 tablespoons of water, and adjust the raw flour into sauce.

10. Put oil in a hot pot, add sauce and stir fry in red oil.

1 1. Add the lotus root clip and collect the oil over high fire.

12. Drop sesame oil, sprinkle with chopped green onion and take it out.

material

A bowl of pork stuffing, a lotus root, an egg, a little starch, a little flour, salt, vegetable oil, sesame oil, five-spice powder, thirteen spices, cooking wine, chopped green onion and Jiang Mo.

working methods

1. Mix the meat stuffing with salt, sesame oil, spiced powder, thirteen spices, chopped green onion and Jiang Mo. Peel the lotus root, cut it into 5 mm thick pieces, and then cut it in the middle, but don't cut it to the bottom.

2. Open the sliced lotus root, put the meat in the middle, then pour a little flour and starch into another bowl, beat an egg, add a little beer and stir it into a paste, subject to the natural flow of chopsticks.

3. Spread the lotus root meat evenly with starch paste and fry it in the oil pan until cooked.

material

A section of lotus root, minced meat 100g, one egg, 60g flour, 30g starch, salt, pepper and proper amount of cooking wine.

working methods

1. Take the middle section of lotus root and cut it into blades with a thickness of 0.6cm. The first knife is not cut, and the second one is cut.

2. Add salt, cooking wine and a little pepper to the minced meat and mix well.

3. Take a proper amount of minced meat and put it between lotus root slices.

4. Put the flour, starch and eggs into a bowl, add water and stir into a paste, and let it stand for 10 minute.

5. Put the minced meat with lotus root into the batter and fry it in a hot oil pan.

6. The fried lotus root box can be dipped in tomato sauce or Chili sauce.

material

2 lotus roots (about 600g), 200g shrimp, yellow wine 1 spoon (65438+50ml), ginger 1 tablet (about 1 0g), salt1teaspoon (5g) and white pepper/kloc.

working methods

Wash the lotus root with running water to remove the topsoil, cut off the pedicels and skins at both ends, and then cut into 0.5cm thick discs, each two pieces are a group, and one end should not be completely cut off to make it look like a page.

Peel ginger and cut into pieces for later use.

Wash the shrimps, drain the water, cut them into cubes with the size of 1cm, add yellow wine, Jiang Mo and salt (1/3 teaspoons, 2g), and marinate for 10 minute.

Take a proper amount of diced shrimps and fill them evenly in the lotus root folder.

Add water, egg white and the remaining salt (1/2 teaspoons, 3g) to the flour, and stir evenly with an egg beater to make batter.

Turn the oil in the wok over medium heat. When the oil is 60% hot (you can feel the obvious hot air rising when you put your palm above the pot), first dip the lotus root clip full of shrimps in a layer of paste evenly, and then put it in the oil pan and fry it until it is slightly yellow, about 4 minutes.

Finally, take out the shrimp lotus root box, drain the oil, and put it on a plate to eat while it is hot.