Fried Lotus Root Clamp
1.
Prepare the ingredients, soak dried shiitake mushrooms in warm water in advance. Minced meat is more delicious than three-point fat and seven-point thin. It is not too greasy or too chaotic.
2.
Wash the ginger and cut into fines, wash the shallots and cut into chopped green onions, squeeze the dried mushrooms and chop them, and put them in the meat filling.
3.
Add the right amount of oil-consuming, dark soy sauce, light soy sauce and the right amount of grass fruit powder to the meat filling, stir well with salt, and then add the right amount of starch and stir to form the meat filling. You can also add pepper or five-spice powder to the minced meat according to your taste.
4.
The lotus root is peeled and washed, and cut into lotus root clamps, and cut to almost two-thirds in the middle.
5.
The minced meat is stuffed into the lotus root clamp.
6.
Knock two eggs into a larger bowl, add a little salt and mix well.
7.
Gradually add an appropriate amount of sweet potato starch and flour. The ratio of flour to starch is 2:1. Use a whisk or chopsticks to stir evenly into a batter with appropriate consistency. Lift the whisk and the batter will drip in a straight line. The lines formed by the batter will not disappear immediately. I am a little thicker, and I added a little water to dilute it. If water is added, the batter should be fully stirred evenly.
8.
Start the pan and add more oil. When the oil is 50% to 60% hot, change the heat to low. Dip the lotus root with some dried starch, then put the batter in the batter and fry it over a medium-low heat.
9.
Fry the lotus root clip until it is cut off and take it out.
10.
Raise the oil temperature to 80% hot, add the lotus root to medium heat and re-fry until the color is golden and the surface is crispy. After being out of the pan, put it on the greased paper to absorb the oil.
