Fried Lotus Root Box
1.
Add minced green onion, ginger, cooking wine, and salt to the meat
2.
Mix clockwise and set aside
3.
Beaten eggs
4.
Add flour, water, and make a paste. Adjust until it becomes a slow flow after being stirred up, then add a little baking powder and a few drops of vegetable oil and mix well for later use.
5.
Lotus root peeled and flushed
6.
After slicing, soak in water, wash, remove and control water
7.
Take a piece of lotus root, put meat filling and smooth
8.
Press a piece of lotus root, a lotus root box blank becomes
9.
Make all the lotus root boxes in turn
10.
When the oil temperature rises immediately after a lotus root box is lowered, you can start frying. Fry on a medium-to-small fire, turn yellow on one side and then fry the other side.
11.
The two sides are golden brown, and you can get out of the pot with a click of a "crack" sound with a spoon.
12.
The fried lotus root box is taken out to control the oil and put on a plate and served on the table. Just eat it like this. If you like a bowl of juice, there is a recipe in the tips below
13.
Finished picture!
14.
Finished picture!
15.
Finished picture!
Tips:
1 Adjust the bowl of juice: smash three cloves of garlic, chop into a bowl, add half a bowl of light soy sauce, a tablespoon of rice vinegar, two drops of sesame oil, a little chicken essence, and mix well.
2 I wrote about the recipe for eggplant boxes. If you like to eat eggplant boxes, please take a look.
