Fried lotus rolls

Method of fried lotus white roll:

Raw materials for making fried lotus white rolls:

Lotus white 500g. Dry pepper m g, hot pepper 3 G, salt 3 G, sugar 15 g, monosodium glutamate 1 g, vinegar 5 g, soy sauce 10 g, sesame oil 10 g, vegetable oil 50 g, soup 50 g, bean powder 10 G.

Processing steps of fried lotus white roll:

Remove the stem of the whole lotus leaf, wash and drain. Remove the stem and seed of dried pepper. Mix salt, monosodium glutamate, vinegar, soy sauce, sugar, water soybean powder and soup into sauce. Put the frying pan on a high heat, heat the oil to 50% heat (about 110 ℃), then deep fry the pepper and Zanthoxylum bungeanum until brown. Remove the lotus white and stir fry it in the pan until it is completely unripe. Add the sauce, stir well, and put it in the pan to cool. Chop dried pepper and Zanthoxylum bungeanum, sprinkle on Lotus white, wrap lotus white into a 1 cm diameter roll, then cut into 3 cm long sections, put the juice on the plate, and pour it into sesame oil.

Fried lotus rolls

Fried lotus roll is a famous traditional dish in Sichuan Province. The cabbage is crisp, tender, spicy, sour and sweet. First, remove the stem of the whole lotus leaf, wash and drain. Remove the stem and seed of dried pepper. Mix salt, monosodium glutamate, vinegar, soy sauce, sugar, water soybean powder and soup to make sauce. Put the frying pan on a high heat, heat the oil to 50% heat (about 110 ℃), fry the dried pepper and Zanthoxylum bungeanum until brown, remove them, stir fry the lotus white in the pan until it is broken, add the sauce, stir well, put them into the pan and let them cool. Chop dried pepper and Zanthoxylum bungeanum, sprinkle on Lotus white, wrap lotus white into a 1 cm diameter roll, then cut into 3 cm long sections, put the juice on the plate, and pour it into sesame oil.

Dish name

Fried lotus rolls

Cuisine

Sichuan cuisine

characteristic

The cabbage is crisp, tender, spicy, sour and sweet.

raw material

Lotus white 500g. Dry pepper m g, hot pepper 3 G, salt 3 G, sugar 15 g, monosodium glutamate 1 g, vinegar 5 g, soy sauce 10 g, sesame oil 10 g, vegetable oil 50 g, soup 50 g, bean powder 10 G.

Ingredient: 500g lotus white.

Seasoning: 10 g dry pepper, 3 G Chinese prickly ash, 3 g salt, 15 g Sugar, 1 g monosodium glutamate, 5 g vinegar, 10 g soy sauce, 10 g sesame oil, 50 g vegetable oil, 50 g fresh soup and 10 g bean powder.

Production process

1. Remove the stem of the whole lotus leaf, wash and drain. Remove the stem and seed of dried pepper. Mix salt, monosodium glutamate, vinegar, soy sauce, sugar, water soybean powder and soup to make sauce.

2. Put the frying pan on a high heat, heat the oil to 50% heat (about 110 ℃), fry the dried pepper and Zanthoxylum bungeanum until brown, remove them, stir fry the lotus white in the pan until it is broken, add the sauce, stir well, put them into the pan and let them cool.

3. Chop dried pepper and Zanthoxylum bungeanum, sprinkle on Lotus white, wrap lotus white into a 1 cm diameter roll, then cut into 3 cm long sections, put the juice on the plate, and pour it into sesame oil.

[Characteristics]

The cabbage is crisp, tender, spicy, sour and sweet.

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