Fried lotus root

Method of deep fried lotus root:

Raw materials for fried lotus root:

Wash lotus root 25g, meat 2og, protein 100g, wet starch 75g, raw oil 100g.

Processing steps of fried lotus root:

1. Cut the lotus root into 24 pieces of 0.5cm thick, and rinse with water for 30 minutes. Divide the minced meat into 12 parts, put them on the lotus root slices, press another lotus root slice and stick it into a box. Protein and wet starch were mixed to form protein slurry.

2. Heat the oil in a wok to 60% boiling, add the protein paste to the lotus root box, then put it in the oil pan, deep fry it until golden and crisp, then pick it up, drain the oil, and serve it.

Fried lotus root

Fried lotus root is a traditional snack in Shandong and Shanghai. It tastes crisp and tender. It is suitable for family cooking and has no fixed style. The materials used include washed lotus root, meat stuffing, protein, wet starch and raw oil.

Peeled and sliced lotus root, each two pieces of incomplete cut into a lotus clip, in the clip onion ginger meat, two pieces of coupling together and called coupling. And then hang some flour paste, after oil

essential information

Fried lotus root

[cuisine] Shanghai cuisine and Shandong cuisine

[taste characteristics] Shanghai cuisine and Shandong cuisine

Raw materials

Wash 250 grams of lotus root, 200 grams of meat, 100 grams of protein, 75 grams of wet starch, 10 grams of raw oil.

Production process

① Cut the lotus root into 24 pieces of 0.5cm thick round pieces, and rinse with water for 30 minutes. Divide the minced meat into 12 parts, put them on the lotus root slices, press another lotus root slice and stick it into a box. Protein and wet starch were mixed to form protein slurry;

② Heat the oil in a frying pan to 60% boiling, add the protein paste to the lotus root box, and then deep fry it in the oil pan until it is golden and crisp. Remove the oil, drain it and serve it.

Practice 2

Materials used

Lotus root 1 knot

200g pork stuffing

accessories

Wheat flour 30g

Starch 30g

1 pinch of baking powder

Yeast (dry) 1 pinch

Seasoning

Proper amount of salad oil

1.5 tsp salt

1 tbsp scallion

Half spoon of ginger

1 teaspoon cooking wine

Half a teaspoon sesame oil

A little white pepper

Proper amount of water (temperature)

Practice of deep fried lotus root

First, make a bowl of batter. This is the key step. If the crust is crispy, you can point to it. First put 30g of common flour, 30g of starch, baking powder and yeast into a small bowl, and mix them with warm water (try with your fingers, it's not hot or cold) to make a thicker paste. Put it in a warm and humid place to ferment for a while. We can put a cup of boiling water in the microwave oven, put the batter in, close the door and create a small greenhouse by ourselves. It will take about half an hour. The batter is sour and there are some bubbles on the surface. We can do other work when we wait

< I2. < / I mix meat. Don't buy lean meat stuffing. It tastes too woody and doesn't smell good. Seven percent thin and three percent fat is more suitable. Add chopped green onion and ginger in it, stir in one direction with chopsticks for a while, exhaust the air in the meat, and then season

Add 1 teaspoon cooking wine, 1 teaspoon sesame oil, 1 teaspoon starch and 1 teaspoon salt, and then stir each one. The meat is delicate. Don't put it all in before stirring

Wash and peel the lotus root, cut it into slices, and put the meat in the middle of the two slices

< i5. < / I after half an hour's fermentation, the batter has become sour. Add half a teaspoon of salt and a little pepper into it. These two seasonings must be put behind, otherwise the speed of the batter fermentation will be affected

< I6. < / I dip the lotus root with meat stuffing in the batter. If you like to eat more pastry, wrap it later. If you don't like it, control it for a while. The thin and thick pastry is not decided by the thin and thick of the batter, but controlled by oneself when wrapping the pastry

< i7. < / I prepare a small pot with small diameter but a little height, and put oil in it. It's cheaper to fry things in this pan. The oil temperature should not be too high, because there is meat stuffing inside. If the oil temperature is too high, the meat stuffing inside is not fully cooked, and the skin has been pasted

< I8. < / I deep fry slowly over low heat until the skin is golden and then fry out. After controlling the excess oil, you can enjoy the delicious food

Characteristics of dishes

1. Fried lotus root is a favorite dish for many people when they were young. With it, you can put beef jerky, fish fillets, fruit peel and white rabbit aside.

2. Deep fried lotus root crispy skin inside wrapped with crisp and waxy lotus root, lotus root with fragrant meat. A bite down, you can experience a lot of taste and taste, is absolutely a great enjoyment.

Longitude: 104.06573486

Latitude: 30.65946198