Crispy Fried Lotus Root Box

Name: Crispy Fried Lotus Root Box
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 section White lotus root; 1 piece egg; Some Pork filling; 1 section Green onions; Some Fresh ginger; Some Umami Soy Sauce; a little Thirteen incense; a little salt; Some Shimizu

by Dongying Xiaoyingzi

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

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. "

Ingredients

1 section White Lotus Root
1 piece Egg
Some Pork Filling
1 section Green Onions
Some Fresh Ginger
Some Umami Soy Sauce
a little Thirteen Incense
a little Salt
Some Shimizu

Crispy Fried Lotus Root Box

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

2. Stir it in one direction with chopsticks

3. Peeled white lotus root

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

5. Cut to the end without cutting to the end, forming a clip

6. Peel the white lotus root with meat

7. Add it to the lotus root clamp, and try to make the opening as small as possible

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

9. An egg into the container

10. Add appropriate amount of water

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

12. Beat well with a whisk

13. Put in the flour

14. The whisk continues to stir evenly, the consistency of the batter should be moderate, too thick or too thin will affect the taste of the finished product. The dripping of the egg liquid can briefly appear and disappear again.

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

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

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

18. Fry until golden on both sides, then remove

19. Finished product

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.