Pan Fried Lotus Root Box

Pan Fried Lotus Root Box

1. Prepare the ingredients.

2. Add eggs, salt, five-spice powder, baking soda, and water to the flour to make a batter.

3. Chopsticks just stir up the batter that can flow into a line.

4. Chop the meat into puree, chopped green onion, minced ginger, salt, chicken essence, cooking wine, light soy sauce, stir in one direction.
(Meat filling is generally the best ratio of 3 fat to 7 lean. I used all lean meat, so I also added some quail eggs)

5. Mix the meat stuffing well and set aside.

6. Cut the lotus root into slices about 0.5 mm.

7. Take a slice of lotus root, and put an appropriate amount of minced meat on top.

8. Cover with another piece of lotus root and press lightly.

9. Make all the lotus root boxes in turn.

10. Pour oil in the pot and heat it to 50% heat, and batter the finished lotus root box.

11. Put it into the pan and fry it until golden on both sides, then it can be picked up, and then the oil can be absorbed by the oil, and then it can be loaded into the plate.

12. Look at the finished product.