Fried Lotus Root
1.
Wash the fresh lotus root and set aside the fresh meat filling, add salt, light soy sauce, chopped green onion, minced ginger, white pepper, and stir in one direction until the meat becomes sticky.
2.
Cut the lotus root into two pieces connected together as shown in the figure (don’t cut the two pieces of lotus root so that the two pieces of lotus root will easily fall apart during the frying process, which will affect the taste and beauty)
3.
Do not put too much meat and meat in the middle of the sliced lotus root slices. Too much meat and meat is not conducive to coupling and frying, which will affect the taste.
4.
Coupling with minced meat and serving on a plate for later use
5.
Pour the dry flour into the container and add water to combine the flour and water into a batter. Add a little salt to the batter. Don’t be too dry. The batter is too dry. The batter hanging on the coupling is too thick and affects the taste.
6.
Put the meat-clamped coupling in the batter, cover it with the batter, and fry it (oil temperature 60%) until golden brown on both sides
7.
The fried coupling is ready to serve
Tips:
The fried coupling can be placed on the kitchen paper to suck out the excess grease and plate!
