Winter mushroom and lotus root clip
Winter mushroom and lotus root clip is a Hunan dish developed from local dishes such as the Xiangjiang River Basin, Dongting Lake area and the mountainous areas of western Hunan.
Recipe Recommendations
- winter mushroom appropriate amount
- eggs one
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
- flour appropriate amount
- water appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Winter mushroom and lotus root clip
1
Prepared materials.
2
Cut the lotus root, remove the knots, peel the skin, first cut 0.3 cm thick (do not cut, cut 3/4 deep,) and then cut 0.3 cm thick (cut). Soak mushrooms in warm water, wash and cut into small grains.
3
Marinate lotus root clips with a little salt until soft.
4
Bring the vegetable oil to a boil, add the winter mushrooms and stir-fry, add cooking wine, add salt and monosodium glutamate, stir-fry until fragrant, place it on a plate and cool.
5
Put the winter mushrooms into the lotus root folder. Mix eggs, flour, cornflour and appropriate amount of water into a paste.
6
Heat the oil pan, wrap the lotus root clip in the egg paste, use chopsticks to pinch into the oil pan one by one, and fry until the surface solidifies and turns a light yellow color. Remove.
7
Remove the end of the dough, heat a hot oil pan, and fry the lotus root to a crisp crisp. When it turns golden yellow, strain out the oil.
8
Sprinkle in pepper powder, drizzle in sesame oil and mix well.
9
Serve at the table.