deep-fried lotus root sandwich

Fried lotus root clip method:

Raw materials for making fried lotus root clip:

250g lotus root, 75g minced meat, 250g flour, 2 eggs, 5g refined salt, 25g sesame oil, 20g wet starch, 10g soy sauce, 500g vegetable oil, 5g green onion and 5g ginger.

Making steps of fried lotus root clip:

1. Cut off the node, peel and wash the lotus root. First, cut the thin one into two parts vertically, then cut the thick one into four parts, and then cut it into 3-4 mm thick pieces. Each two pieces are connected to form a clip shape.

2. Put the minced meat into a bowl, add 2G of refined salt, 10g of starch and soy sauce, mix well, and then put the chopped green onion, ginger and sesame oil into the stuffing.

3. Beat the eggs into another large bowl, put in the wet starch, flour and refined salt, and mix well.

4. Put the meat into the lotus root folder evenly, put it into a string, and then pour the paste on the lotus root folder.

5. Pour vegetable oil into the frying pan and put it on a high fire.

Characteristics of fried lotus root clip:

This dish is crisp, tender, fragrant and salty with golden color.

deep-fried lotus root sandwich

Fried lotus root clip is a local traditional snack in Hubei area, which belongs to Hubei cuisine. This dish is the representative of Hubei cuisine, in line with the public taste, common raw materials and moderate price, the production method is relatively simple. Hubei every new year's day or festival, Hubei meatball, lotus root folder, Ciba fish three leading role in charge, other dishes or left, lotus root folder absolutely swept away. Lotus root clip, the traditional flavor of Hubei, has a long reputation. Among them, Jingzhou City, Wuhan city and Xiaogan City in Hubei Province are the most.

Characteristics of dishes

Hubei every new year's day or festival, Hubei meatball, lotus root folder, Ciba fish three leading role in charge, other dishes or left, lotus root folder absolutely swept away. Lotus root clip, the traditional flavor of Hubei, has a long reputation.

Lotus root has pores, 7 holes, 9 holes or 11 holes, so that people can eat lotus root to open their minds. People who love lotus root "have more orifices than stem" and are smart. The invention of lotus clip is based on this. The son of a cook is naive, likes meat and dislikes vegetables, and doesn't even eat lotus root. The cook just put meat in two pieces of lotus root, paste it with flour paste, and fry it crisp and yellow in the oil pan. His son never gets tired of eating it. Later, he is really brilliant, progressive and a scholar. In this way, Oujia spread in four townships and eight towns.

Lotus clip is not very expensive, but few people used to eat it in their early years. Practice is not difficult: choose meat can not be too fat, can not be too thin, chopping on the chopping board, my wife does not think the machine is fragrant, would rather hand chopped, two knives, flying up and down, clang clang clang, knife light flashing, meat rotten as mud, and then mixed with onion, ginger, salt and sugar. Lotus root, shaving, cleaning and slicing, not too thick or too thin, and then the meat paste sandwiched in two pieces of lotus root, pinch tightly, a pile of a pile of a pile placed in bamboo Shau Kei. White flour, mixed into pulp, sprinkled with chopped scallion and ginger salt, knock two eggs, mix well, lotus root into the oil pan, first roll in the pulp, dress it, so the fried lotus root clip "bubble", not only fragrant, but also yellow good-looking.

Lotus root is a perfect match for meat. Lotus root and meat to eat separately, but the taste of lotus root and meatballs, the two wrapped together is different. After the duet in the oil wave, they permeate each other, meat and Vegetable Blend, become you have me, I have you, this is reborn, this is the change of quality, the sublimation of taste, a new food is born. Combine several different ingredients together to make a masterpiece with excellent color, fragrance and taste. Here is the mystery of Chinese cuisine.

practice

Practice 1

Ingredients: minced meat, lotus root, green onion and ginger

Seasoning: oil, salt, starch, flour, egg, water

Method:

1. Cut lotus root into slices and soak in salt water for a while. Chop onion and ginger and drain.

2. Add onion, ginger and some seasoning to the meat stuffing, mix well, then add a small amount of starch, mix well, add flour, water, egg juice and some seasoning to make a batter.

3. Take two pieces of lotus root and put meat stuffing between them. Dip the paste evenly on the surface of the lotus root for use. After the oil is heated, put the paste on the lotus root into the oil pot one by one and fry until golden. Then put it on the plate and serve.

Practice 2

raw material

A section of lotus root, beef minced stuffing, flour, water

practice

1. Put minced beef stuffing into a bowl, add salt, pepper powder and sesame oil, and stir well.

2. Add water in 1 times, mix well every time, and then add water until it is thick. Add the soy sauce and continue to stir well. Finally, drop a little vegetable oil and mix well.

3. Peel the lotus root and wash it. Cut into 3 mm thick slices and set aside.

4. Put the flour into a large bowl and add a little water to make a batter.

5. Take a piece of lotus root, put minced beef on it, cover it with a piece of lotus root, and squeeze it tightly on both sides. Dip in the batter on both sides.

6. Put oil in a pan and heat it to 50%. Put the lotus root clip dipped in the batter into the pot, press it with a fork for several times, turn it over after one side is golden, and then serve it when the other side is golden.

Practice 3

Materials used

Lotus root 1 knot

1 piece of streaky pork

accessories

Proper amount of eggs

Proper amount of starch

Seasoning

Proper amount of salad oil

Salt 4G

Scallion 5g

Ginger 5g

Cooking wine 5g

5 g soy sauce

A little oyster sauce

A little ketchup

Proper amount of wheat flour

Proper amount of corn starch

Appropriate amount of water

< I1. < / I chop the pork into meat paste

Add salt, soy sauce, oyster sauce, cooking wine, scallion and ginger into the minced meat and stir in one direction

< I3. < / I cut the peeled and washed lotus root into pieces about 0.6cm thick, and then cut a knife in the middle of the thick pieces to the depth of 2 / 3 of the lotus root pieces. Do not cut deep, soak in water

< I4. < / I take out lotus root slices and dry them with kitchen paper towel

< i5. < / I fill the stuffing into the lotus root folder one by one, and then press it gently with your hand to squeeze out the extra stuffing

< I6. < / I take another bowl, put flour, cornmeal, egg, salt and proper amount of water into the bowl in turn, stir evenly and energetically, lift up the paste with chopsticks, make it straight when dripping, and have stacked pattern below

Take a thin layer of dry starch on the slices one by one, put them in a bowl and dip them with paste

When oil is put into the pan and heated to 60%, slide along the edge of the pan into the lotus root clip and fry until both sides of the clip are golden

< i9. < / I remove and drain the oil

< I10. < / I serve with tomato sauce or salt and pepper

Practice 4

Main materials

Lotus root 300g

accessories

Appropriate amount of chicken, dried shrimp, egg, flour, raw powder, salt, pepper, cooking wine and chicken essence

step

1. Wash the fresh chicken, drain the water, and chop it into minced chicken. Sprinkle a little water when chopping, so that the minced meat can be chopped more finely.

2. Soak large dried shrimps in cooking wine for 10 minutes, wash, drain and chop. (if you don't have such a large dried shrimp, don't put it.)

3. Prepare ginger and green onion.

4. Mix the chicken and shrimp in the ratio of 4:1, add the ginger powder, the right amount of salt, the right amount of chicken essence, add a little cooking wine, and then stir the stuffing evenly in one direction.

5. Put in chopped green onion and stir it up and down. (tip sharing: you can't stir the minced green onion in the stuffing, just mix it, otherwise it will taste rotten green onion, so put it in the end.

6. Peel and wash the fresh lotus root, drain the water, and change the lotus root into a butterfly knife according to the way of one knife breaking. (the thickness should be moderate, half a centimeter is appropriate)

7. Fill in the filling evenly.

8. Adjust and hang the slurry. Take the right amount of flour and the right amount of raw powder, the ratio of flour and raw powder is about 2:1, put a small amount of salt, mix in the egg liquid, stir until smooth without particles, use chopsticks to pick up, form a continuous straight line, drop the oil.

9. Heat the pan first, and then heat the oil to the right temperature. (Tips: to judge whether the oil temperature is right, dip some batter with chopsticks and drop it into the oil. It is appropriate to have even bubbles around and float quickly). Wrap the batter evenly in the lotus root folder and fry it in the pan.

10. Deep fry until light yellow, remove and cool slightly, then deep fry until golden.

Cooking skills

1. Before making lotus root clip, first cut lotus root into thick thin suitable clip blade. Cut too thick will not blow through, cut too thin and easy to break.

2. The correct way is to cut the lotus root to 2 / 3 of the place, do not cut.

3. After slicing lotus root slices, soak them in water to avoid blackening.