How long it will last, how far it will always be.
After the lotus root box is fried and taken out of the pan, it will be soft and the taste will no longer be crisp after half an hour, and the longest time will not exceed an hour.
How to keep the fried lotus root box crispy for a long time?
The key to keeping the fried lotus root box crispy is the preparation of crisp paste, which must be prepared in a certain proportion.
The first thing to know is the respective roles of the raw materials that make up the crisp paste. Flour, raw flour, baking powder, and egg white are blended from several raw materials using hot oil as the medium. At high temperatures, baking powder can make the paste swell and fluffy, but it must have the participation of flour. Only when the flour has a gluten network will it work, and at the same time, it must have a proper amount of water to provide a rich sense of layering.
It is better to make the paste thin and thick by picking it up with chopsticks, and the paste slowly falls into a line and stacks it.
Tips to keep fried lotus root boxes crispy:
1. Add glutinous rice flour, corn flour, and egg white when mixing, which is why the lotus root remains crispy and delicious.
2. The ratio of flour, glutinous rice flour and raw flour is: 1:1:1
3. Pat on dry starch, the purpose is to hold the filling and crisp paste, and pat on the dry starch should not be too thick.
Fried lotus root box
Recipe Recommendations
- leek 50 grams
- flour 50 grams
- egg white one
- cornflour 50 grams
- glutinous rice flour 50 grams
- baking powder 1 grams
- cooking wine appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Fried lotus root box
1
Wash the lotus root and cut it into 5 mm thin slices. Do not cut the two slices to form a lotus root clip connected in the middle. Cut the lotus root slices, place them in boiling water, blanch them for 1-2 minutes, then remove the lotus root slices and wash them with cold water for later use.
2
Minced fresh meat.
3
Wash leeks for later use.
4
The ratio of flour, glutinous rice flour and raw flour is: 1:1:1.
5
Add shredded leeks, shredded ginger, salt, sugar, cooking wine and other seasonings to the minced meat and mix well.
6
Pour the flour, corn flour, glutinous rice flour, and baking powder into a large bowl, add an egg white and water to make a paste, pick up the batter and let it drip naturally.
7
Add the meat paste to the middle of the lotus root slices and gently press it with your hands.
8
Dry the clamped lotus root box with a clean cloth, evenly pat the dry starch, stick the batter, place it in a 40% hot oil pan, and slowly fry it over medium heat until the appearance is golden.