Name: Fried Lotus Root Box: Lotus Root is Crisp and Refreshing, Meaty and Delicious
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 section Lotus root; 120g of lean meat Minced meat; 10g starch; 10ml Soy sauce; 1/2 root shallot; 2 tablets ginger; 100g Self-raising flour; 100g water; 2 pcs egg; 3g salt

Fried Lotus Root Box: Lotus Root is Crisp and Refreshing, Meaty and Delicious

by Little Gourmet Master

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The fried lotus root box just out of the pan is delicious, golden in color, crispy on the outside and tender on the inside. With a bite in your mouth, the lotus root is crispy and refreshing, and the meat is fragrant. Very authentic and delicious!

Fried lotus root box is a specialty snack in Shandong and Shanghai. It is a must-have home-cooked dish for every family during the New Year. It is also a very traditional side dish with wine, belonging to Shanghai cuisine and Shandong cuisine.

The lotus root itself has a strong health-preserving effect. After being fried into a lotus root box: the soft skin, crispy lotus root slices, fragrant meat filling, one bite, you can experience many flavors and moods, and absolutely make people fall in love with it. .....

Lotus root has the effect of beautifying and removing acne. It can keep the face shiny and promote blood and muscle.

The lotus root also has symptoms such as light body, endurance to aging, longevity, excessive heat in the normal body, high fire, removing cold and dampness, and non-menstrual bleeding in women.

Fried Lotus Root Box: Lotus Root is Crisp and Refreshing, Meaty and Delicious

1. The preparation of the batter is very important. Whether the outer skin is crispy or not depends on it. Use warm water to make a thicker batter, then beat in 2 eggs, add a little salt, stir well, put it in a warm and humid place to ferment for a while.

Fried Lotus Root Box: Lotus Root is Crisp and Refreshing, Meaty and Delicious recipe

2. The meat filling is also very important: Lean meat filling, so that the fried stuff will not be too greasy. Add minced ginger, sugar, and cooking wine into the meat filling, use chopsticks to stir in one direction for a while, add light soy sauce and stir until it is smooth. Add the chopped green onion, drip the sesame oil on the chopped green onion, and stir evenly, so that the minced meat is very fragrant! Add a little more starch and mix well. Starch absorbs water, and can keep the water in the filling, ensuring that the filling is soft and waxy, and it is easier to clump.

3. Wash the lotus root, peel it, cut into slices, slices of slices

4. One lotus root slice is smeared with meat filling, and the other lotus root slice is pressed against each other, so that the meat filling can be filled into the holes of the lotus root slice, which can better fix the two slices of lotus root. My family always uses two completely cut lotus roots with meat filling in between. There are many meat fillings in this way, and the shape is beautiful after frying.

5. Roll it in the flour with a lotus root box filled with meat

6. Put the oil in the pan when it is hot, dip the lotus root box in the batter when the oil is hot, and fry it in the oil. If you like to eat more meringue, just wrap it in batter, which can be thicker.

7. The temperature of the oil should not be too high, because there is meat inside. If the oil temperature is too high, the meat inside is not fully cooked yet, and the skin is already battered. Slowly fry on low heat until the skin is golden brown, then fry out, ready to eat.