Fried Lotus Root Clamp

Name: Fried Lotus Root Clamp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork filling; 1 stage Tender lotus root; 150g Flour; Some Salad oil; 1 tablespoon Soy sauce; Some salt; 1 tablespoon Ginger juice; 1 tablespoon Cooking Wine; 1/2 a spoon sesame oil; 1/2 a teaspoon granulated sugar; 1 tsp Knorr Chicken Noodle

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fried lotus root folder is a traditional Han nationality snack in Hubei, belonging to the E cuisine. This dish is a representative of Hubei cuisine, in line with popular tastes, the raw materials are common and the price is moderate, and the preparation method is relatively simple. On Hubei New Year's Day or Festive Days, the three main protagonists, Ecai Meatballs, Lotus Roots, and Zanba Fish, are home to other dishes. There may be leftovers in other dishes. Lotus root folder, traditional Edi flavor, has a long-standing reputation. Among them, Jingzhou City, Wuhan City and Xiaogan City in Hubei Province are the most.
I went to the vegetable market and saw tender lotus roots, which are really super small. I bought a few and made sweet and sour lotus root slices. It was really tender. I specially left a thicker piece and made some fried lotus root clips! "

Fried Lotus Root Clamp

1. Add cooking wine, ginger gravy, light soy sauce, sesame oil, salt and a little sugar, Knorr chicken powder, and stir well in one direction

2. Buy some tender lotus roots that are very thin and cut diagonally into lotus root slices

3. Take appropriate amount of minced meat and put it on the lotus root slices

4. Add another slice of lotus root and gently press it with your fingers

5. This is a prepared raw lotus root clip

6. Take a pot, add appropriate amount of flour, salt, chicken powder, and appropriate amount of water to make a thick paste

7. Roll the lotus root in the dry flour first, shake off the excess flour

8. Put the lotus root folder into the thick batter so that the lotus root folder is covered with the batter

9. After the small oil pan is heated to 6 or 70% hot, put in the lotus root folder and fry until golden brown and remove

10. Use kitchen paper towels to absorb excess oil, sprinkle with salt and pepper powder or dip some salad dressing

Tips:
The fried lotus root tongs can be eaten directly according to your own preferences, or you can sprinkle with salt and pepper powder or dip it in other sauces.