Crispy lotus root

Crispy lotus root

Introduction:

"Oujia" is a famous home dish in southern China. Every Spring Festival, every family will fry some lotus clips and other "new year goods" to entertain relatives and friends. Lotus root is slightly sweet and crisp. It can be eaten raw or cooked, and has high medicinal value. It can be made into powder, which can eliminate food, relieve diarrhea, appetizer, clear heat, nourish and prevent internal bleeding. It is a good liquid food and tonic treasure for women, children, children, and the sick. In the Xianfeng Period of the Qing Dynasty, it was officially designated as the imperial tribute. "

Production steps:

Step 1: add scallion, ginger, salt and chicken essence to the meat stuffing, stir and stir.

Step 2: wash the lotus root and peel it.

Step 3: cut the lotus root into the middle of the lotus.

Step 4: put the meat in the lotus root folder and put it into the plate one by one.

Step 5: 1:1 ratio of flour and starch, then add 2G baking powder, add appropriate amount of water, stir well, then add eggs, stir into a frying paste.

Step 6: wrap the lotus root and fry it.

Step 7: deep fry in hot oil, set the shape, and the color is yellowish.

Step 8: deep fry again until golden on both sides.

Materials required:

Minced meat: 200g,

Lotus root: 300g

Scallion: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Salt: right amount

Starch: right amount

Flour: right amount

Sesame: right amount

Baking powder: appropriate amount

Eggs: right amount

Ginger: right amount

Note: re frying is necessary, and the taste is better after re frying.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spiced