Fried lotus root with purple rice

Fried purple rice lotus root clip method:

Raw materials for making fried purple rice lotus root clip:

500g fresh lotus root, 2G monosodium glutamate, 100g purple glutinous rice, 4G salt and pepper, 50g chicken antler, 3 egg white, 1 fresh lotus leaf, 60g wet starch, 80g refined salt and 100g peanut oil.

Processing steps of fried purple rice lotus root clip:

1. Steamed purple rice for rice. Wash lotus root, peel and cook, cut into 3 mm thick slices. Add salt, monosodium glutamate, 1 egg white, 300 grams of wet starch, stir well, add purple rice and mix well. Use a knife to evenly spread the purple rice on the lotus root slices and combine them into a lotus root clip. Mix 2 egg white and 30g wet starch to make a paste.

2. Heat the frying pan over high heat, add peanut oil and heat until 70% heat. Dip the lotus root in the egg paste and fry until both sides are golden.

3. Wash the lotus leaves, blanch the water and put them on the plate. Restore the lotus root clip to the shape of full lotus root and put it on the table with the pepper and salt dish.

Characteristics of fried purple rice lotus root clip:

Purple rice is a specialty of Yunnan, which is divided into purple japonica and purple glutinous rice. Purple rice particles are uniform, color purple black, taste sweet, sweet but not greasy, folk as a tonic. And lotus root, raw food can clear away heat and generate fluid, cool blood and stop bleeding, cooked food can tonify spleen and stomach, stop diarrhea, benefit blood and generate muscle. Fried purple rice lotus root tip, is with purple rice into the lotus root, fried from. It's delicious, crisp and pleasant. It's a good dish for the Hui people in Yunnan.

Fried lotus root with purple rice

Purple rice is a specialty of Yunnan, which is divided into purple japonica and purple glutinous rice. Purple rice particles are uniform, color purple black, taste sweet, sweet but not greasy, folk as a tonic. And lotus root, raw food can clear away heat and generate fluid, cool blood and stop bleeding, cooked food can tonify spleen and stomach, stop diarrhea, benefit blood and generate muscle. Fried purple rice lotus root tip, is with purple rice into the lotus root, fried from. It's delicious, crisp and pleasant. It's a good dish for the Hui people in Yunnan.

Raw materials

500g fresh lotus root,

100 grams of purple rice, 50 grams of chicken antler,

1 fresh lotus leaf.

Production method

Steamed purple rice, peeled lotus root and cooked;

Appropriate amount of chicken antler, salt and monosodium glutamate, 1 egg white, 30g wet starch, mix well with purple rice, put it on lotus root slices and make two into one;

Mix 2 egg white with 30g starch to make paste;

Heat the oil pan over high heat, add the sticky egg paste into the lotus root and fry until golden;

Blanch the lotus leaves and put them on the bottom of the plate. Place the lotus root on the plate with salt and pepper.

Another way

Raw materials

Fresh lotus root

Five hundred grams

monosodium glutamate

2 g

Purple glutinous rice

100 g

Salt and pepper

4 g

Chicken antler

Five hundred grams

egg-white

Three

Fresh lotus leaf

1 sheet

Wet starch

60 g

Refined salt

8 g

Peanut oil

100 g

Cooking method

1. Steamed purple rice for rice. Wash lotus root, peel and cook, cut into 3 mm thick slices. Add salt, monosodium glutamate, 1 egg white, 300 grams of wet starch, stir well, add purple rice and mix well. Use a knife to evenly spread the purple rice on the lotus root slices and combine them into a lotus root clip. Mix 2 egg white and 30g wet starch to make a paste.

2. Heat the frying pan over high heat, add peanut oil and heat until 70% heat. Dip the lotus root in the egg paste and fry until both sides are golden.

3. Wash the lotus leaves, blanch the water and put them on the plate. Restore the lotus root clip to the shape of full lotus root and put it on the table with the pepper and salt dish.

Key technology

"Suixiju diet spectrum" contains: "lotus root with fat white, pure sweet good. Raw food should be fresh and tender, cooked food should be strong and old. "

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