Egg-flavored Lotus Root Clamp

Name: Egg-flavored Lotus Root Clamp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A barrel Lotus root; a small piece meat; 2 pcs egg; Some salt; Some pepper; a little Flour; a little Corn flour; Some Soy sauce

by A Michelin Snail

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

People often say: Lotus is a treasure, autumn lotus root is the most tonic. The weather becomes dry in autumn, so foods that nourish yin and clear heat, moisturize dryness and quench thirst, and soothe the mind should be the main food. Lotus root is one of the best nourishing products in season. After the beginning of autumn, fresh lotus root has become a common dish on people's tables.
It's a pity that my girl doesn't eat vegetarian dishes, so I can only make lotus root clips and let her eat them.
Forgive me for not making the lotus root clip more beautiful. "

Ingredients

A barrel Lotus Root
a small piece Meat
2 pcs Egg
Some Salt
Some Pepper
a little Flour
a little Corn Flour
Some Soy Sauce

Egg-flavored Lotus Root Clamp

1. Just me and the girl had a meal, and made a sweet and sour pork ribs in front, so I made less lotus root clamps. One tube is enough, about 8 lotus root clamps can be made. One meal is enough.

2. In order to save time, I use the shredded pork that I have adjusted before, chop it into minced meat, add cornstarch, and mix well. (Normal should be minced meat with chicken powder, salt, soy sauce, cornstarch! Marinate for 20 minutes!)

3. Wash the lotus root and slice it. Cut a bit thicker than fried lotus root slices.

4. Stir two eggs, put in a little flour and salt, put an appropriate amount of minced meat on the lotus root slices, clamp the other lotus root slices, and put them in the adjusted egg batter to evenly batter.