Lotus clip

Lotus clip

Introduction:

Production steps:

Step 1: wash and peel the lotus root and cut it into two pieces. After all cut, sprinkle a little salt on it and let it stand for 15 minutes. Then rinse it with water and set it aside.

Step 2: mince the meat, add the ginger and green onion, salt, chicken essence, pepper, soy sauce, cooking wine and eggs, mix well, put for a while.

Step 3: put the meat stuffing in the middle of the two lotus roots, and gently pinch it with your hand.

Step 4: a lotus root clip is ready.

Step 5: just clip them in turn and put them on the plate.

Step 6: mix flour with water to make a batter, not too thick or too thin.

Step 7: put the lotus root slices with meat in. Evenly wrap in a layer of batter.

Step 8: put the oil in the pan and heat it to 70%, then put the lotus root clip wrapped with batter in turn and fry it. Deep fry until golden on both sides.

Step 9: take out and load the plate.

Materials required:

Lotus root: 500g

Pork: 250g

Flour: 150g

Egg: one

Ginger: moderate

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: sprinkle some salt on the cut lotus root slices to soften the lotus root slices. The meat won't break when you go in.

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh