Winter mushroom and lotus root clip
By MaeganPouros
Cuisine: Hunan Cuisine-Hunan Cuisine is Hunan cuisine, developed from local dishes such as the Xiangjiang River Basin, Dongting Lake area and the mountainous areas of western Hunan. Crispy and delicious.
Recipe Recommendations
- lotus root v. 1
- eggs in 1
- flour 50 grams
- starch 30 grams
- cooking wine 1 tablespoon
- sesame oil 10 grams
- pepper powder 2 grams
- vegetable oil 20 grams
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Winter mushroom and lotus root clip
1
Wash the mushrooms first and soak them in warm water.
2
Wash the lotus roots.
3
Scrape off the skin.
4
First cut 0.3 cm thick (do not cut, cut 3/4 deep) and then 0.3 cm thick (cut), marinate with a little salt until finished.
5
Knock the eggs into the bowl.
6
Add flour and starch and mix well, and soak for 10 minutes.
7
Chop the mushrooms.
8
Put the oil in the pan, add the mushrooms and stir fry.
9
Add cooking wine, salt, and monosodium glutamate and stir well.
10
Pour into a bowl and let cool.
11
Put the filling into the lotus root clip.
12
Put enough oil in the pan and cook it until it is 60% hot, wrap the lotus root clip with the egg paste, and use chopsticks to pinch it into the oil pan one by one.
13
Fry until the surface solidifies and turns a light yellow, remove and remove the dough and tail. Heat the oil pan again, fry the lotus root to a crisp crisp, filter out the oil when it is golden yellow, sprinkle with pepper powder, sprinkle with sesame oil, and stir well.
14
Place it on a plate covered with lettuce.