Eat raw to nourish yin and nourish lungs
Eat it cooked and strengthen the spleen and nourish the stomach
Add flour and meat
I only hear clicks
brittle
Crispy fried lotus root
Recipe Recommendations
- lotus root appropriate amount
- pork stuffing appropriate amount
- flour appropriate amount
- starch appropriate amount
- baking powder appropriate amount
- eggs appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Crispy fried lotus root
1
Beat 1 egg, put flour and starch in a large bowl at a ratio of 10:1, 1 teaspoon of baking powder and salt, add water and stir with a figure of 8 to avoid tendons. Add a little egg liquid and mix well.
2
To make the taste crispy, add 1 tablespoon of cooking oil, mix well, add a lid and simmer for 10 minutes.
3
Add cooking wine, salt, and a little egg liquid to the pork filling, mix well, and marinate for 10 minutes. Stir in chopped green onions and ginger before squeezing meatballs. Cut lotus root into thin slices.
4
Sprinkle some flour on the plate, add lotus root slices, and place the meat filling on the lotus root slices by squeezing meatballs.
5
Take another piece of lotus root and press the meat filling until it fits completely. Let the prepared lotus root hang on the mixed batter.
6
Put oil in the wok, make it wider, add the lotus root with batter when it is 50% hot, fry it over medium heat until both sides are golden brown, and then remove it.
7
In order to make the meat paste and lotus root ripe and taste crispy, you can turn to high heat and fry it again.
8
Use a kitchen paper towel to absorb excess oil and serve on the table.
9
Bite it in one bite, click, click-it's crisp.Crispy fried lotus root Make Tips
Adding baking powder to the batter increases fluffiness; adding cooking oil makes it crispier.