Original Lotus Root
by Fat Chef
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Raw material map (forgot to shoot the eggs).
2. Marinate the minced meat for 10 minutes (put in the cooking wine, scallion, ginger, garlic, dark soy sauce, five-spice powder, sesame oil, and chicken essence).
3. Cut the washed lotus root into even thin slices (when choosing lotus root, try to choose the evenly long lotus root, so that the meat filling is tighter and not easy to be exposed).
4. Put the marinated meat filling on the lotus root slices, spread evenly, and then cover with another slice.
5. Good coupling.
6. Beat the eggs into even egg liquid for later use.
7. Combine the finished lotus and immerse it in egg liquid.
8. Put a little bit more oil in the pot (whichever is less than the lotus root) to heat, add the lotus root soaked in egg liquid, fry on medium heat until golden brown, and take it out of the pan.
