"Fried Crispy Lotus Root with Radish and Shallots"(creatively named on November 21)
Introduction to cooking methods:
1. Wash lotus root and carrot and cut them into strips, add onions, ginger, and salt slurry for a while, and hang on the starch;
2. When the oil pan temperature rises to about 150 degrees, add the processed lotus root and carrot and fry it to make a crispy starch layer and serve on a plate.
Features:
1. The color, aroma, shape and shape are complete, the aroma is fragrant, the taste is crisp, crisp and sweet, and the nutrition is extremely rich;
2. The ingredients are reasonably configured, the nutrition is balanced, the cooking is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate and smooth;
Nutritional value:
Lotus root: Clearing heat and cooling blood, relaxing the bowels and stopping diarrhea, strengthening the spleen and appetizing, replenishing blood and promoting muscle, stopping bleeding and dispelling blood stasis, and has the effects of nourishing the stomach and strengthening the spleen, nourishing blood and replenishing, promoting muscle, and stopping diarrhea;
Carrots: Also known as carrot, golden bamboo shoots and clove radish. It originated in Central Asia and was introduced to our country at the end of the Yuan Dynasty.
Carrots have the effects of nourishing liver and improving eyesight, relaxing diaphragm and broadening intestines, strengthening spleen and eliminating crates, enhancing immune function, lowering blood sugar and lowering lipids.
Note: Since carotene is fat-soluble, it can only be well absorbed in oils. Therefore, when eating carrots, it is best to cook them with oil and eat them, or simmer them with meat to ensure that the active ingredients are absorbed and utilized by the human body.
Now I will upload the recipe for the configuration, processing and production of "Radish, Fragrant, Fried Crispy Lotus Root" to share with my relatives.
Fried crispy lotus root with radish and onion
By WaldoWitting
Recipe Recommendations
- lotus root 400g
- carrots a
- onion 15g
- Jiang 5g
- starch 30g
- peanut oil 500ml
- salt appropriate amount
Steps for Fried crispy lotus root with radish and onion
1
After soaking and washing the lotus root with clear water, use a knife to cut into sections of about 10cm.
2
Cut the lotus root into long strips with a knife.
3
After soaking and washing the carrots with clear water, use a knife to cut them into sections of about 10cm.
4
Cut the carrot segments into long strips about 6mm wide with a knife.
5
Add onion, ginger, and salt to the processed lotus root and carrot paste for 10 minutes, then use dry starch to paste the powder and hang the paste.
6
Add appropriate amount of peanut oil to the pan and heat it up.
7
When the oil temperature rises to about 150 degrees, add appropriate amount of lotus root and carrot. When frying the surface and peeling, pick it up with a fence.
8
When the oil temperature rises, fry the previously fried ingredients until the starch layer is crispy and serve on a plate.
9
Picture 1 of the finished product of "Fried Crispy Lotus Root with Radish and Shallots".
10
Picture 2 of the finished product "Fried Crispy Lotus Root with Radish and Shallots".
11
Picture 3 of the finished product "Fried Crispy Lotus Root with Radish and Shallots".
12
Picture of finished product consumption.