Fried celery with lotus root

Fried celery with lotus root

Introduction:

Production steps:

Step 1: peel and chop pork, add 2G salt, 3G concentrated chicken juice, 2G chicken powder, 3G oyster sauce, 2G soy sauce, 5g raw powder, stir and marinate for a while

Step 2: peel the lotus root and cut it into cuboids. Change the lotus root slice with a knife of 3cm long and 2cm wide. Cut the celery with a knife of 2cm. Set aside the egg white.

Put a small amount of puree on the side of the lotus root, and then dip it with egg white.

Step 4: make lotus clip in turn.

Step 5: heat the oil in a hot pan. When the oil temperature reaches 70%, fry the lotus root in the pan until it is fully cooked. About 1 minute, remove and control the oil

Step 6: in the reheating pan, add oil to stir fry garlic and scallion until fragrant. Add celery and radish flower to stir fry. Add 30g water to stir fry until 8. When it's mature, pour in the fried lotus root folder. Stir fry the wine and seasoning. Add a small amount of thicken and pour sesame oil. Stir fry evenly and put on a plate.

Step 7: it's done~~

Materials required:

Lotus root: 300g

Pork: 150g

Celery: 100g

Garlic: 10g

Egg: 1

Carrot: 30g

Salt: 5g

Sugar: 2G

Chicken powder: 5g

Oyster sauce: 3G

Soy sauce: 2G

Raw powder: 20g

Cooking wine: 2G

Sesame oil: 3G

Concentrated chicken juice: 3G

Note: note that when making lotus clip, lotus root sticky powder should be uniform, so as not to affect the adhesion of lotus root and meat paste.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh