Fried lotus root box

Fried lotus root box

Introduction:

"Lotus root, also known as lotus root. It can be eaten raw or cooked, and has high medicinal value. In the Xianfeng Period of the Qing Dynasty, it was appointed as a tribute by the emperor. Lotus root into the heart, spleen, stomach, raw lotus root sweet and cold, ripe lotus root sweet and warm. Lotus root contains protein, carbohydrate, crude fiber, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, ascorbic acid and other components. Lotus root also contains starch, asparagin and oxidase. It is used to clear heat, cool blood and disperse blood stasis. It can cure febrile diseases such as thirst, hematemesis and heat drenching. It can be used to invigorate the spleen and appetizer, tonify the blood and heart, generate muscles and stop diarrhea, and mainly tonify the five zang organs. It has the effect of eliminating food, relieving thirst and promoting body fluid. Pig lean meat is smooth, sweet and salty. It enters the spleen, stomach and kidney meridians. It nourishes the viscera, lubricates the skin, replenishes Qi, kidney, blood and liver yin. It has the functions of clearing stomach, relieving cough, nourishing yin and moistening dryness

Production steps:

Step 1: cut the pork into small pieces, add the green onion and ginger.

Step 2: continue to chop until the rice is thick and thin.

Step 3: put it into a container, add a little cooking wine and sugar to remove the fishy smell, add an egg and stir it.

Step 4: according to their own taste into pepper noodles, soy sauce, salt, stir.

Step 5: cut the garlic and put it on the meat.

Step 6: wash the lotus root and cut it into two to three meters (don't cut too thin, don't clip the blade).

Step 7: put a piece of lotus root into the meat.

Step 8: cover the other piece.

Step 9: squeeze the stuffing with both hands. (don't push, or the stuffing will come out)

Step 10: pack it up and put it on the plate.

Step 11: two hours in advance, put yeast (dry or fresh) in a bowl, soak in warm water, put in flour and beat well.

Step 12: pour oil into the pan (more oil).

Step 13: oil temperature 50 to 60% heat, put lotus root box blank.

Step 14: when the oil temperature rises to 80% heat, put it into the lotus root box and fry it twice.

Step 15: deep fry until eight mature and take out.

Step 16: take out the oil control tray.

Step 17: you can also pack everything in four.

Materials required:

Pork: about six Liang

Lotus root: save one jin

Egg: one

Garlic: right amount

Vegetable oil: 2 jin

Scallion: right amount

Soy sauce: right amount

Cooking wine: moderate

Yeast: right amount

Ginger: right amount

Chinese prickly ash noodles: right amount

Salt: right amount

Sesame oil: appropriate amount

Sugar: right amount

Flour: right amount

Note: when chopping and stirring stuffing, be sure to follow the same direction, so that the meat stuffing will not be firewood. When slicing, do not clip the blade, because people who are not familiar with the knife are not easy to cut, and it is easy to break when filling. Second, there are too few fillings to be filled with the blade. The places that can't be cut, the fillings can't be filled and the taste will be affected. This is my experience for many years. Let's have a try.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh