【jiangsu】crispy Fried Lotus Root Box

Name: 【jiangsu】crispy Fried Lotus Root Box
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets ginger; 2 teaspoons Soy sauce; 3 teaspoons corn starch; About 300g Mashed meat; one period Lotus root; 1/2 a teaspoon pepper; 1 tsp Baking powder; 2 teaspoons Flour; 1/2 teaspoon sesame oil; 1 tsp salt; 1 teaspoon Cooking Wine; 2 pieces shallot; Some Cooking oil

by Heart language dream

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Lotus root not only has high ornamental value and edible value, but also is a good health food and medicine. Baoying lotus root is rich in nutrients and contains a lot of starch, fat, protein, carotene, iron, phosphorus and other minerals. Listed as an ideal food for health care.
Use lotus root slices to sandwich the meat, roll a layer of batter on the outside, and fry it in a frying pan. It tastes fragrant and crisp, and then dipped in balsamic vinegar, fat but not greasy, full of fragrant mouth, it is a good delicacy on the table ..."

【jiangsu】crispy Fried Lotus Root Box

1. Prepare the ingredients

【jiangsu】crispy Fried Lotus Root Box recipe

2. Wash the lotus root and cut into thin slices. Add 2 teaspoons of light soy sauce, 1 teaspoon of salt, chopped green onion, minced ginger, 1 teaspoon of cooking wine, half a teaspoon of pepper, and half a teaspoon of sesame oil, and stir well. 3 teaspoons of cornstarch and 2 teaspoons of flour, 1 teaspoon of baking powder and half a bowl of water to make a thicker batter for later use

3. Put the meat between the two slices of lotus root and set aside

4. Put the lotus root with the meat in the batter. Coat the batter evenly on both sides

5. Pour the oil in the oil pan and heat it up, add the battered lotus root slices when it's about 60% hot

6. Fry slowly on medium and small fire, keep turning, and fry until golden on both sides

7. Very crispy and fragrant...

8. Finished picture

Tips:
The meat is best to use seven-point lean and three-point fat meat, the batter does not have to be very thick, a thin layer is also very crispy, it should be fried slowly at medium and low heat (the surface of the fire is easy to be battered and the inside is not cooked). Golden on both sides, more fragrant and crispy