1. Choosing three fats and seven thin meat fillings will make it more fragrant and not easy to taste. Pork belly is the first choice! It’s more troublesome to chop the meat yourself, you can buy ready-made ones
2. After the meat is prepared, add the chopped green onion and garlic, add the right amount of salt, chicken essence, extremely fresh and oyster sauce (do not put too much soy sauce, it is more delicious), and finally knock an egg, sprinkle some pepper, and add a few drops. Drop the sesame oil and beat it clockwise
3. It's almost done like this, cover it with plastic wrap and let it stand for a while to let it taste, then you can prepare the lotus root clip
4. Lotus root wash and peel
5. Do not cut the lotus root with the first cut to the end, and do not cut too thin, so that you can cut a beautiful lotus root clip!
6. To make the syrup, pour all the flour into a bowl, knock two eggs, add a little salt and chicken essence, sprinkle with pepper, the syrup is not too salty, add a little bit of salt when you put it, pour slowly first A little beer, stir a little bit, the slurry is too thick, the slurry is easy to agglomerate, too thin and not easy to sizing, so the beer has to be added a little bit (not adding a drop of water throughout the process)
7. Stir the powder until there is no lumps, and the consistency is so thick that the chopsticks can lift the paste. If it is thin, add flour as appropriate.
8. Fill the minced meat into the lotus root clamp and set aside
9. Heat the oil pan, put the lotus root box into the pan and fry it until golden.
10. If you are not in a hurry to eat, you don’t need to fry the lotus root box too old, and the fried yellow can be fished out. When you eat it, re-fry it again, the taste will be more crispy
Tips:When the meat filling is adjusted, an egg is added to make the meat filling juicy. This method is also suitable for dumpling filling; beer is used instead of water to remove the oiliness and make the lotus root box crispy only once.
