Chicken Lotus Root Cake
1.
A large chicken breast, peeled fresh lotus root, peeled carrots, a slice of green onion, and a slice of ginger.
2.
The chicken breast is sliced first, then shredded, and finally chopped into fillings. When the chicken breast is about to be chopped, chop the ginger and green onions.
3.
Rub the lotus root into silk with a silk grater, and then chop it up.
4.
The carrots are also shredded first, and then chopped into fine pieces.
5.
Add a little salt, light soy sauce, oil, and spiced noodles to the chicken filling, and beat vigorously clockwise until the chicken is tender.
6.
Add minced lotus root and carrots to the meat filling.
7.
Beat up again.
8.
Put on disposable gloves to prevent sticking, arrange the meat filling into a round shape, and then press it flat.
9.
Heat the pan, pour a little oil, lightly put in the pie, turn it upside down several times, and fry it out.
Tips:
1. Rub the silk before chopping the stuffing, which greatly improves the efficiency.
2. I didn't fetch water in the chicken stuffing, because I soaked the chicken breast in water when it thaw.
3. The minced meat will be shredded after a few more beats. Soon, don't save this time.
4. When the meatloaf embryo is put into the hot oil pan, it must be gently, it hurts when it is scalded by the hot oil.
5. According to personal taste, the five-spice powder can be replaced with black pepper, salt and pepper, or other seasonings.
