Crispy Fried Lotus Root

Name: Crispy Fried Lotus Root
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 section Lotus root; Some Pork filling; 1 piece egg; Some Flour; 1 section Green onions; 1 piece Fresh ginger; Some Flavorful soy sauce; a little Thirteen incense; a little salt; Some Shimizu

by Xiaoyingzi Gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

There is a dish that is home-cooked and very popular when welcoming friends and banquets during the Chinese New Year. That is fried lotus root.
Speaking of fried lotus roots, in my memory, my house will only be fried in a big pot during the Chinese New Year. Relatives and friends come to stay for a meal, and the fried lotus roots on the plate are all good things. The reason was that materials were scarce at that time and not as abundant as they are now. The white lotus root is peeled and sliced, and the meat is mixed in the middle, and then it is battered and fried in oil. It is really fragrant. The crispy skin, the delicate fragrance of lotus root, and the fragrance of pork filling, even if you eat sea cucumber and abalone all day, you can eat several at once.

Crispy Fried Lotus Root

1. Pork stuffing with chopped green onion and ginger, soy sauce, thirteen spices, salt

2. Stir it in one direction with chopsticks

3. Peel the white lotus root, cut into thin slices, make a set of 2 knives

4. The first cut does not cut to the end, forming a clamp

5. Add the right amount of meat filling to the lotus root clamp

6. Close the mouth as small as possible

7. Clamp them all and place them in a container for later use

8. Put an egg into the container,

9. Add an appropriate amount of water about 300-350 grams (this depends on the state of the batter at the end, not too much at once)

10. Add about 3 grams of salt, depending on the amount of egg paste

11. Use a whisk to beat evenly (I'm lazy, I think it's quicker to save effort), just beat it with your hands without a whisk, it will have the same effect

12. Put the flour into the whisk and continue to stir evenly. The consistency of the batter should be moderate. Too thick or too thin will affect the taste of the finished product

13. The dripping of the egg liquid can briefly appear and then disappear again.

14. Use chopsticks to hold a lotus root clip and dip it in the batter

15. Lift the lotus root and other excess egg batter after dripping and then put it into the frying pan to fry.

16. Heat vegetable oil to 70% heat, put the lotus root together

17. Fry until golden on both sides, then remove

Tips:
Xiaoyingzi's words:
1. The lotus root slices used for deep-fried lotus roots cannot be cut anymore. Each slice is 3-4mm thick, and the thickness is 1cm with the addition of meat filling. The thick taste is clumsy and not delicate.
2. The lotus root tongs should be cut as close to the bottom as possible. This will make it easier to add meat. You can add more, and more stuffing will make it more delicious.
3. Don't have too much water in the meat filling, or the meat will bounce up and there will be oil everywhere during the frying process.
4. The consistency of the batter is very important. This can be adjusted at any time during the production. If it is dry, add water and add the noodles, but you need to see how to add it. You can't add too much at once.