Fried lotus root box with milk flavor
By MonteRitchie
In the past, my family loved to make frying things during the New Year, which meant that everything would be popular in the coming year. Therefore, I can always be seen busy next to the steaming oil pan, and my family especially likes things that are crispy on the outside and tender on the inside, such as fried cakes or garlic fish, etc., and the "milk-flavored fried lotus root box" I made today is what I have liked since I was a child. This crispy and glutinous euphemism has charmed many people, making people seduced by the golden color and wonderful taste...
Recipe Recommendations
- milk fragrance
- fried
- half an hour
- ordinary
Steps for Fried lotus root box with milk flavor
1
Peel and wash fresh lotus roots, soak in cold water for 20 minutes, remove and drain the water, and chop the onions and ginger for later use.
2
Add shredded green onions, shredded fresh ginger, whipped cream (100 g), salt and pepper to the fresh pork filling, mix well, and marinate for a while.
3
Cut the lotus root into thin slices 0.5cm thick for later use.
4
Mix the remaining light cream (50 grams), flour, dry starch, baking powder, orange powder and water well to make a crisp paste for later use.
5
Take two pieces of lotus root, evenly spread the marinated pork stuffing in the middle, gently press it to make a lotus root box, and make the remaining lotus root slices and meat stuffing in turn.
6
Heat the oil in the pan over medium heat. When the oil temperature reaches 60% heat, dip the prepared lotus root box in the crispy paste and place it in the pan and fry it until golden and ripe. Remove and drain the oil and place it on a plate.