It's a bomb

1

The pork is cut to pieces, it is added to the crumbs, and it continues to be even

2

A small amount of water is added to the water, and it's cut by the edges, so the water is even with the meat, so it's fine

3

(a) To enter the bowl and stir it up to the top in one direction, i.e. to have some difficulty and to have a body crib

4

Add eggs, still in the same direction and evenly mixed

5

Add other spices and dried starch and continue to mix in the same direction

6

The meat is ready。

7

The lotus washes off, cuts a thin piece from the side, flattens the side and spreads it over the board. To keep Lin on the board and prevent her from rolling

8

Snippets: cut first and cut as low as technology allows

9

The second knife is cut in a clip

10

Sliced tacks are put in clean water and washed for a few minutes

11

(a) Pumping the meat into a clamp: the chopsticks or plasters are flat, and the meat paps are covered, effectively preventing break-ups

12

If, occasionally, it breaks, it doesn't matter, it's covered with meat, and it can't be seen when it's blown up。

13

Flour and rice flour and a small amount of salt are placed in large bowls, water is added, not at all, leaving a little final adjustment; the mix is even

14

Here comes the sharp instrument: beer

15

It's evenly mixed. It'll blow up. Intensity: It's almost as if the eggs are pumped, can drop quickly and can hang on the eggs; if it's too dense, it can be adjusted with more water; if it's too thin, it can also be adjusted with more flour. (fry density, determined by thinness of skin. It's an undescribed problem, and it's a personal problem

16

(a) Filling with a coat of dry flour and then shaking away the extra flour; this step will make the collage more compatible with the fried paste and will prevent the collage from coming out of the skin

17

It's flat and flat

18

(a) Hot-heated boilers, hot boilers cooled, and then heated for a while to 50 - 60% (from 170° to 180°); the following can be used: drops of one, two drops of fried paste, indicating that the oil is not warm enough if the paste is adhesived to the bottom of the pot and it takes a while to float; if the paste immediately floats, the colour is white, indicating that the oil temperature is similar; if the paste rises quickly, even if the oil remains unsinked, and the colour changes immediately, indicating that the oil is hot

19

(b) Down-to-back clips to control the fire, which can reduce the fire slightly and turn it over in due course

20

When it blows up to the tatters, the chopsticks draw up and feel hard, they are ripe, and they should not be colored at that time; they come out for oil control

21

(a) To turn into a medium fire, to raise the temperature of the oil so that the bottom of the pot can quickly rise up to the level of the oilline and fall down and blow up again

22

Quick reverse, no more than 20 seconds

23

Up to the two sides, pick it up quickly and suck out the extra fat on the suction paper

1. Crispy Skin: Key ingredient—Beer. The batter is the key to frying delicious stuffed lotus root slices. To prepare the batter, I use half all-purpose flour, half glutinous rice flour, a tiny bit of salt, and two tablespoons of beer! The special ingredients are the glutinous rice flour and the beer. If you don't have glutinous rice flour, you can substitute it with dry starch. The beer acts as a leavening agent; it is just as effective as baking powder but much healthier. Do not add eggs; this guarantees a crispy texture that remains crisp even after cooling. Even if there are leftovers, refrying them the next day will make them fresh and crispy again. 2. Crispy Lotus Root: Soak in water. Slice the lotus root for the filling as thinly as possible. Wash it with clean water first, then soak for a while; this removes excess starch and makes the lotus root crisper. When adding the filling, do not stuff it in forcefully; instead, "spread" it in. 3. Fragrant, Soft, and Sticky Filling: Water, sesame paste, egg liquid, dry starch. Use water to mix the filling; don't use too much, but be sure to mix until it becomes sticky. A little sesame paste adds fragrance; a little egg liquid enhances freshness; most importantly, add some dry starch. Why? If you use sesame oil and heat it for a long time, the fragrance will disappear, so use sesame paste as a substitute—it is more fragrant than sesame oil. Avoid adding sugar, MSG, or chicken bouillon to fried foods; using eggs achieves the same freshening effect. Dry starch absorbs moisture and also keeps it within the filling, ensuring the filling is soft and moist without releasing water, and helps it hold together better. 4. Crispy Frying Technique: Fry twice; the professional term is "double frying." The first time is low temperature to cook through, the second time is high temperature to crisp and color. This is the standard practice for most deep-fried foods. Control the oil temperature and heat—first use low to medium heat to maintain a lower temperature so the inside of the stuffed lotus root cooks through; the second time use medium to high heat with slightly higher oil temperature to quickly crisp the skin and add color. If you use low heat the whole time, the skin won't be crispy; if you use high heat the whole time, it will easily burn or dry out. Double frying also forces out some of the oil absorbed during the first fry, reducing the grease content.