A Delicacy of The Mid-autumn Festival-fresh Meat Lotus Root Folder
1.
Cooking wine, pepper, sesame oil and honey have been put in the minced meat, and shredded shiitake mushrooms, shrimp skins and green onions.
2.
Mix the chopped ingredients with the minced meat.
3.
Set aside for later use.
4.
After washing the lotus root, it is ready to be cut.
5.
Cut down the amount of cut, but can't cut it anymore.
6.
The meat is ready to be stuffed after it is cut.
7.
Stuff the meat evenly into the lotus root slices
8.
After everything is stuffed, it's ready to be coated and exploded.
9.
After an egg is beaten, add four small flours and a little water
10.
In fact, this look is slightly thinner, and I feel that the pulp is almost meaningless, ha ha.
11.
After the oil pan is heated, throw it down and fry it until it is half cooked.
12.
After everything is fried, fry what you want for the meal and fry it in the pan.
13.
After double frying until golden brown, raise the pan.
14.
Slightly put on the plate, the aroma is overflowing.
15.
It is absolutely enjoyable to eat with spicy oil and vinegar, hehe.
16.
Happy lotus root cake festival, everyone, huh!
Tips:
The lotus root should be smaller. This kind of meat is better for stuffing, and it should not be too thin when hanging.
