The trap
By VicentaLakin
Mom said mid-Autumn needs a pickle. On the eve of mid-autumn, it's the harvest season. In mid-autumn, eating tummy is good, and it means family reunion and happiness。
Recipe Recommendations
- lotus root
- pork stuffing 300g
- eggs of 3
- Jiang a little
- soy sauce a little
- soy sauce a little
- cooking wine a little
- salt a little
- onion a little
Steps for The trap
1
Skin clean, soak with water
2
Crunch the ginger
3
Onions of ginger join meat pie and an egg
4
A little old-fashioned salin
5
Press the clockwise, squirm the flesh, squirm it up
6
Two eggs for flour
7
Water and a little salt
8
Turn the pasta. The pasta can't be too dry. It's too dry. It'll be thick. It's too rare to hang on。
9
Cut
10
This knife in the middle, don't cut it to the bottom. As the picture shows, just cut it as thin as possible
11
I'll put the good ones aside
12
Put the meat in the bag, not too much meat
13
Squeeze it
14
Put the meat clips aside
15
Put oil in the pot and light fire
16
Put it in the paste and wrap it up
17
Put it in the oil
18
Keep it covered. Blow
19
It's a little yellow
20
Bomb again. The second blow, the fire, the tatter, the gold, the asphalt, the oil, and then the tumbler. When you eat, you can be jealous and tired。The trap Make Tips
1. The key to the crispiness of stuffed lotus root is adding beer to the batter. Since I happened to be out of beer at home, I substituted it with eggs.
2. Soaking the lotus root in water washes away excess starch and makes it crisp. When slicing, try to cut the lotus root pieces as thinly as possible; this requires good knife skills.
3. Deep-frying tip: fry twice. First, fry at low heat to cook it through; second, fry at high heat to make it crispy and add color.