Ingredients: lotus root 1 knot, pork belly 1 piece. Accessories: eggs, dried starch. Seasoning: salt, soy sauce, oyster sauce, cooking wine, chopped green onion, ginger, flour, corn starch, salt, water, oil and tomato sauce. ...

Fried home-cooked taste

Ingredients for two people.

Lotus root 1, pork belly 1.

condiments

Eggs and starch in moderation.

condiment

4 grams of salt, 5 grams of soy sauce, a little oyster sauce, 5 grams of cooking wine, 5 grams of onion, 5 grams of ginger, appropriate amount of flour, appropriate amount of corn starch, appropriate amount of water, appropriate amount of salad oil and a little tomato sauce.

Material assembly drawing:

Fried lotus root clip 1 step

Chop pork belly into paste.

Second step

Add salt, soy sauce, oyster sauce, cooking wine, chopped green onion and Jiang Mo into minced meat and stir in one direction.

Third step

Cut the peeled and washed lotus root into pieces about 0.6 cm thick, cut a knife in the middle of the thick piece to 2/3 of the lotus root piece, do not cut it deep, and soak it in water.

Fourth step

Take out the lotus root slices and dry the water with a kitchen paper towel.

Step five

Fill the meat stuffing into the lotus root clip one by one, and then press it gently with your hand to squeeze out the excess meat stuffing.

Step 6

Take another bowl, put the flour, raw flour, eggs, salt and appropriate amount of water into the bowl in turn, stir evenly, stir hard, stir up the paste with chopsticks, and fall straight, with stacked patterns at the bottom.

Step 7

Pat ginger and lotus root slices with a thin layer of dry starch, put them in a bowl and dip them in the paste evenly.

Step 8

When the oil in the pot is heated to 60%, slide the lotus root clip along the edge of the pot and fry until the lotus root clip is golden on both sides.

Step 9

Pick up and drain the oil.

Step 10

Serve with tomato sauce or dipped in salt and pepper.

Finished product drawing of fried lotus root clip

Cooking tips

Deep-fried lotus root clips pay attention to the outside coke and the inside tender. As long as you master the following skills, you will be handy when making:

Before making the lotus root clip, cut the lotus root into a clip blade with moderate thickness. Too thick to blow through, too thin to break.

The correct cutting method is to cut 2/3 of the lotus root slices, and don't cut them off.

After slicing the lotus root, soak it in clear water to avoid blackening.

Then it is to control the dryness of the batter. The batter is too thin for the lotus root to hang. If it is too dry, it will fry hard and taste bad.

Stir the paste with chopsticks, and the paste will fall straight, with stacked patterns below.

Before the lotus root is hung with batter, it should be dipped in dilute dry starch, otherwise the batter will be uneven.

Finally, the control of oil temperature. If the oil temperature is too high, it is easy to cause endogenous external paste. If it is too low, it will be cooked, and 50% to 60% heat is more appropriate.

Cuisine characteristics

Hubei is known as the province of thousands of lakes and the land of plenty, and is rich in lotus roots, which is famous all over the country.

Whether it is cold, stir-fried, steamed, stewed, fried or baked, Hubei people always have a soft spot for eating lotus roots. On holidays or wedding banquets, Hubei people can't live without this pickled dish-fried lotus root.