Fried lotus root clip
Ingredients: soy sauce,lotus root,mushrooms,hind leg meat,egg yolk,green onion,flour,cornflour,oil,baking powder,white pepper
Recipe Recommendations
- hind leg meat appropriate amount
- lotus root appropriate amount
- mushrooms appropriate amount
- flour appropriate amount
- cornflour appropriate amount
- egg yolk appropriate amount
- baking powder appropriate amount
- soy sauce appropriate amount
- green onion appropriate amount
- white pepper appropriate amount
- oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fried lotus root clip
1
Hump meat.
2
Dice the hind legs.
3
Chop it together with Xiao Kaiyang who has been soaked for half an hour.
4
Chop the meat filling.
5
Soak mushrooms in cold water.
6
Peel lotus roots.
7
Four-fifths of the lotus root are cut across one size. Don't cut it.
8
Cut into lotus roots and sandwich the embryo.
9
Soak mushrooms until soft.
10
Minced mushrooms for use.
11
Minced mushrooms and put them into the meat filling.
12
Add soy sauce.
13
Add chopped green onion.
14
Add Hainan white pepper powder.
15
Mix the stuffing well.
16
Put the meat filling between the lotus roots.
17
Make lotus root clips.
18
After doing it in turn, sprinkle some raw powder on the surface to help bond with the blended paste.
19
The ratio of flour 7 to raw flour 3.
20
Add two egg yolks.
21
Add water to make a paste, and I will add a little extra baking powder to make it crispy.
22
Put oil in the pan.
23
Use lotus root to sandwich it in the paste and stain it.
24
Put the lotus root in the frying pan.
25
It needs to be fried twice, this is the first time.
26
After frying for the first time, fish out.
27
Start re-bombing. The second frying is the key to crispy.
28
While waiting for the oil temperature to continue to rise, remove the lotus root clip.
29
After taking out of the pan, sprinkle with pepper salt and pepper salt and chopped pepper salt.