Pan-fried Eel and Lotus Root Cake

Name: Pan-fried Eel and Lotus Root Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Kabayaki Eel; 80g Lotus root; 150g Pork filling; Some ginger; Some Shallots; Some Oyster sauce; Some Cooking Wine; Some starch; Some Soy sauce; Some salt

by Eel World Food

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When the eel, pork, and lotus root are mixed together, the eel is fresh and sweet, the meat filling is plump, the lotus root increases the crispy taste and relieves the greasiness, you must try it! "

Pan-fried Eel and Lotus Root Cake

1. Ingredients: Eel Tianxiapu barbecue eel 100g, lotus root 80g, pork stuffing 150g, ginger, shallots, oyster sauce, cooking wine, starch, light soy sauce, salt

Pan-fried Eel and Lotus Root Cake recipe

2. Add appropriate amount of oyster sauce, salt, starch, light soy sauce, and cooking wine to the minced pork. Stir in the same direction; wash the lotus root, peel and chop finely, mince the ginger and green onion for later use; cut the thawed eel into strips and then cut Into small pellets

3. Put the eel, marinated minced meat, lotus root, minced ginger, and green onion into a basin, and stir evenly; wear disposable gloves to take an appropriate amount of minced eel and lotus root meat and shape it into a circle

4. Put a proper amount of oil in the pan, heat it, put the dough into the dough, turn to medium-low heat, fry on one side and turn it over, fry until golden on both sides, then cover and simmer for about 3 minutes, turn it over and simmer for 3 minutes, then it can be out of the pan. According to personal preference, pat the bread crumbs on the prepared dough, which is crisp on the outside and tender on the inside.