Fried mushroom lotus root box

Fried mushroom lotus root box

Introduction:

Production steps:

Step 1: material drawing of lotus root box

Step 2: paste material diagram

Step 3: put Lentinus edodes in the boiling water pot to lift water

Step 4: cut the mushrooms into small cubes and set aside

Step 5: cut onion and ginger into minced pork

Step 6: add soy sauce, salt and monosodium glutamate seasoning to the meat filling in turn

Step 7: stir the meat stuffing clockwise and put in the diced mushrooms

Step 8: stir again

Step 9: cut lotus root into fish mouth shape and soak it in cold water

Step 10: make batter, add proper amount of starch and a little salt into flour

Step 11: beat in two eggs and add some water

Step 12: mix well and set aside

Step 13: cut the lotus root clip, use chopsticks to gently wipe the meat in

Step 14: still wipe all lotus root clips

Step 15: put the lotus root clip into the batter and roll it

Step 16: put it into a preheated oil pan and fry it over low heat

Materials required:

Lotus root: right amount

Streaky pork: moderate

Lentinus edodes: right amount

Scallion: right amount

Ginger: right amount

Starch: right amount

Flour: right amount

Salt: right amount

Sesame oil: appropriate amount

Old style: moderate

MSG: right amount

Eggs: right amount

Note: Chaoma Daodao: @ add some starch in the batter, and it will be more crisp when frying @ when frying, make sure to lower the fire, and it will be better if you re fry the big fire (I can't wait to eat, ha ha) @ put lotus root in cold water, and it will be more crisp and not black when frying

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh