Fried Lotus Root Box
1.
Prepare ingredients: lotus root: 2 sections, washed and peeled, sliced for later use.
2.
Ingredients for the batter: egg: 1, flour: 10 spoons, starch: 5 spoons, salt: 5 grams, edible oil: 1 teaspoon. The amount of flour and starch is increased or decreased according to the number of fried lotus root boxes. The overall ratio of flour: starch is 2:1.
3.
Prepare the batter: Pour a small amount of warm water into the mixture and observe the thickness of the batter while stirring. It is advisable when the batter has no particles and flows down in a thin ribbon.
4.
Preparation of minced meat: ground meat: 200 grams, soy sauce: 2 spoons, white pepper: 1 g, edible oil: 2 spoons, sesame oil: 2 spoons, sweet noodle sauce: 1 spoon, salt: 4 g, minced ginger and green onion: appropriate amount, water: Right amount. Beat the meat and set aside.
5.
Fill the meat. Spread the meat evenly on a slice of lotus root.
6.
Then cover a piece of lotus root slices on the lotus root that has just been coated with meat, and then use this method to make all the lotus root boxes.
7.
Pour oil in the pan to make the oil a little wider. Preheat the oil to 70% hot. Put the stuffed lotus root boxes into the batter one by one so that they are evenly coated with the batter. The lotus root box dipped in the batter is fried in the pan. Always use medium heat to fry. Don't turn it in a hurry after putting it in the pan. Turn it again after setting the shape.
8.
Fry until golden on both sides, control the oil on kitchen paper, and serve.
Tips:
1. After adding the seasoning, the minced meat must be beaten in the same direction so that it will not fall off easily when it is finally fried. Moreover, it can also ensure that the meat filling is full of elasticity.
2. The pork used for the meat filling is best to be fat and lean. It tastes better.
3. Put the chopped green onion at the end when whipping the meat. The advantage of this is to prevent the onion from losing its aroma after being over-stirred.
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