Every Mid-Autumn Festival, every household will make a seasonal snack-lotus root cake. Let me introduce you. September, when autumn is crisp and osmanthus fragrance is fragrant, is the season when lotus roots are listed in large quantities. Lotus root is the root of the lotus that comes out of mud and is not stained. A lotus root that has just come out of the water has about three or four knots, and it is as white as a baby's arm. On the Mid-Autumn Festival, people like to buy a lotus root cake to make at home. Besides lotus root, fresh pork, onion, ginger and flour are also needed to make lotus root cake. Lotus root cake is popular because of its simple production method and delicious taste. You can do it when all kinds of materials are ready. The first is to make the meat stuffing of lotus root cake. First of all, chopping fresh pork into minced meat is a patient job. My grandmother usually does this work in our home. Grandma put the washed meat on the chopping block. Dice first, then chop slowly. Knives and chopping boards make rhythmic sounds, like horses running freely on the grassland. The method of washing lotus root is very special, that is, scraping off the top layer of dark brown skin with the corner end of chopsticks until the snow-white lotus root is exposed. Lotus root can only be cut after it is washed, because the inside of lotus root is clean, so the dirty water outside will not be poured in. Now it's time to cut the lotus root. Cut the lotus root into two clips. Every time my grandfather cuts this, he is very attentive, as if an artist is concentrating on finishing his work, for fear that an oversight will ruin his work. The next step is to beat an egg with minced meat, then add some cooking wine, ginger and monosodium glutamate, and then stir the minced meat in one direction with chopsticks. When the minced meat is sticky, add salt and chopped green onion and stir well. At this time, the minced meat is red and green, and the color is very beautiful. Next I can make lotus root cakes, and then I can finally get my hands on them. I gently took out a lotus root cake folder, opened it carefully and stuffed the meat into it bit by bit. Grandma told me that the amount of meat should be moderate, neither too much nor too little. There is too much meat, and the fried lotus root cake is not fragrant without meat. After I carefully stuffed the meat in, I even smoothed the opening, and my grandmother praised me for my meticulous work. The wrapped lotus root cakes are neatly arranged on the plate. At first glance, they look like grinning faces. The last step is to stir-fry lotus root cakes. Before frying the lotus root cake, dip the wrapped lotus root cake in the prepared batter and fry it in the oil pan. A piece of lotus root cake dipped in white batter is put into the oil pan, and the lotus root cake slides into the oil pan. After the crash, small bubbles appeared in the oil pan. They are like a round lotus leaf, floating in a foggy stream. A breeze blew, and the lotus leaf drifted lightly to the middle of the stream. The higher the oil temperature, the deeper the color of lotus root cake, from the original white to golden yellow. At this time, the lotus root cake is golden and shiny, like a blooming sunflower. The lotus root cake just out of the pot is crispy and delicious. Crisp fragrance seems to spread more easily than other flavors. It always floats far and wide, tempting people's tastes! Are you excited to be introduced here? Welcome to my home!