Crisp and mellow --- fried lotus root box

Crisp and mellow --- fried lotus root box

Introduction:

"Lotus root is rich in starch, vitamin C and crude fiber, which can help digestion, prevent constipation, supply carbohydrates and trace elements needed by human body, prevent arteriosclerosis and improve blood circulation. Fried lotus root box is a home-made dish. Take a section of lotus root, peel it, cut it into a blade, separate the lotus root slices and put meat stuffing on it. Wrap the batter and deep fry it until golden yellow. When you bite it off, it has the smell of scorched skin, lotus root fragrance and mellow meat stuffing. It's very enjoyable. "

Production steps:

Step 1: peel the pork and chop it into meat stuffing. Mix in chopped green onion, ginger and soy sauce. Add water in several times and stir in the same direction until strong.

Step 2: wash and peel lotus root, cut into blade; beat egg white, add flour, slowly pour in beer, stir until the batter drips naturally.

Step 3: fill the middle of the lotus root box with stuffing and press it tightly.

Step 4: put the lotus into the egg paste and dip it well.

Step 5: oil the pot to 80% heat, put it into the lotus root box one by one, deep fry it until golden on both sides, then take it out.

Materials required:

Lotus root: 1 Section

Pork: 200g

Egg white: 1

Beer: 50 ml

Flour: 100g

Ginger: 10g

Scallion: 5g

Salt: 2G

Raw soy sauce: 1 teaspoon

Note: 1. When choosing lotus root, choose the one with smooth skin and no scar. Pay attention to whether the two ends are sealed to avoid sediment in the cavity. 2. Use beer instead of water to mix paste and paste, so that the lotus root box will be very fresh and crisp. 3. When frying the lotus root box, the oil temperature should not be too high to prevent the skin from frying and the meat inside is not ripe. 4. Lotus root box fried can be eaten directly, or sprinkled with salt and pepper.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh