fried lotus root
By RoySchumm
Fried lotus root is one of my mother-in-law's specialties. During the Chinese New Year and festivals, there is always a plate of fried lotus root on the table to entertain guests. I teach you by words and examples. Over time, I also learned this northerners 'hospitality dish.
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for fried lotus root
1
1 lotus root, peeled.
2
Cut it into thick slices one centimeter wide, and then cut everything in half from the middle, taking care not to cut it off, leaving a small joint.
3
Add cooking wine, soy sauce, salt, chopped green onion and ginger, and monosodium glutamate to the meat filling, grab well and marinate for later use.
4
Use a large teaspoon of flour, half a teaspoon of baking powder, an egg, a little Zanthoxylum bungeanum powder and salt to make batter.
5
Put the marinated meat paste into the cut lotus root slices in turn.
6
Fold the lotus root slices with the meat filling and place them on a plate for later use.
7
Pour half a pot of peanut oil into an iron pot and heat it over high heat.
8
Put the lotus root slices into the mixed batter and hang the batter.
9
After hanging the paste, quickly put the lotus root slices into the hot oil, first over medium to medium heat, then over high heat. When both sides are golden, remove and control the oil, and serve on a plate.