Lotus root box with Thai juice

Lotus root box with Thai juice

Introduction:

"On the basis of the traditional fried lotus root box, this dish uses Thai chili sauce to make the sauce and pour it on it. It not only keeps the outside of the box scorched and inside tender, but also has the sour and hot taste of Thai sauce. It's an appetizer."

Production steps:

Step 1: prepare materials.

Step 2: put the pork stuffing into a bowl, add a little egg liquid, onion and ginger powder, salt, pepper, cooking wine and stir well.

Step 3: cut the lotus root into lotus clip (the first knife does not cut, the second knife cut).

Step 4: put the meat in the lotus root folder.

Step 5: take an empty bowl, add 150 grams of flour, 15 grams of starch, 1 gram of salt, a little baking powder, mix it into paste with cold water, and add a little cooking oil to the paste.

Step 6: add 50% oil into the frying pan and fry in the lotus root box wrapped with batter.

Step 7: in an empty bowl, add 3 tbsp sugar, 1.5 tbsp vinegar, 1 g salt, a little soy sauce, a little water and a little water starch.

Step 8: cut onion, ginger and garlic

Step 9: add oil to the frying pan. Stir fry shallot, ginger and garlic with 2 tbsp Thai chili sauce.

Step 10: add in a bowl of juice, collect the juice over low heat, thicken and pour it on the lotus root box.

Materials required:

Lotus root: 500g

Pork stuffing: 100g

Flour: 150g

Starch: 15g

Thai chili sauce: 2 tbsp

Garlic: 5 petals

Scallion: 1

Salt: right amount

Cooking wine: moderate

Oil: right amount

Pepper: right amount

Baking powder: appropriate amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Note: 1 fried lotus root box batter to 8-shaped mixing, to prevent gluten batter. The batter will wake up for a while. 2. The oil temperature of fried lotus root box should not be too high. Keep it at 50% heat.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy