Fresh meat with lotus root

Fresh meat with lotus root

Introduction:

"It's not too hard to make lotus root clip. It's a delicious home dish. It means family and beauty, and harmony. Every year during the lunar new year, we fry some lotus root clips to keep them for the Chinese New Year

Production steps:

Step 1: wash lotus root, peel and cut well.

Step 2: cut the lotus root into two pieces.

Step 3: wash and chop pork.

Step 4: cut ginger and scallion into small pieces and set aside.

Step 5: put the pork into a big bowl, add ginger and chives.

Step 6: add starch and salt.

Step 7: in one direction, stir the meat well.

Step 8: open the lotus root slices and put in the meat.

Step 9: combine the two.

Step 10: all the lotus root clips are good meat.

Step 11: add cold water and salt to flour.

Step 12: add the eggs and mix into a thick paste.

Step 13: pick up a lotus root clip, roll it in the batter and wrap it with batter.

Step 14: heat up the oil in the pan, add the lotus root clip one by one, deep fry until the appearance is yellowish, then remove and drain the oil.

Step 15: put the fried lotus root into a large basin, cool it in the air, put it into a fresh-keeping bag and store it in the refrigerator. When eating it, fry it in oil until it's brown on both sides.

Step 16: if it's fried and eaten, fry it again. The fried lotus root is crisp inside and scorched outside.

Materials required:

Fresh lotus root: 4000g

1000 g: pork

Flour: 300g

Eggs: 56g

Ginger: 100g

Chives: 50g

Cooking oil: 1500g

Salt: right amount

Starch: right amount

Note: 1. Adding eggs to the batter can make the batter more loose. 2. If it is fried and eaten now, it can be fried again, and the taste is crisp. 3. When frying, be sure to pay attention to the juicy lotus root. First, fry it with a small fire, and then adjust the firepower according to the need to avoid oil splashing and scalding.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh