Pan-fried Lotus Root Cake
1.
Crispy and delicious.
2.
The ingredients are ready.
3.
Cut the ginger into small pieces, cut the green onion into sections, soak in 3 tablespoons of water for 10 minutes, and pinch out the juice with your hands to make chive water.
4.
Rub the lotus root into filaments and pickle in salt for ten minutes.
5.
Place the ground meat in a large basin, and add the chive water while stirring. (Slowly let the meat eat the water and add it) Add 1/3 egg white and stir in one direction until the meat absorbs the egg juice. Set aside.
6.
Squeeze the lotus root and pour the water into the meat filling.
7.
Then add salt, light soy sauce, and stir well.
8.
Then add starch and flour, the ratio of starch to flour is 1:1, keep stirring clockwise with one hand until the ground meat is glued.
9.
First, shape the meat into a spherical shape, then flatten it into a cake with both hands, and put it in a hot pan with cold oil.
10.
When the patties can be moved easily with a spatula, turn them over and continue to fry them over a low heat until they are golden brown. Put a lid on the middle.
11.
Both sides are golden yellow and ready for serving.
Tips:
1. The lotus root must be squeezed out of the water, otherwise the cake is difficult to shape and easy to loose, add starch + flour, so that the cake is easy to shape.
2. When frying, you must wait for the frying to form before turning it over, so that it won't be easy to loosen.
3. It is best not to put green onions in the pan-fried lotus root cake, because the finished product will turn black after the green onions are fried. Use chive water instead, which can remove the fishy meat and increase the fragrance.
3. When adding various seasonings to the meat, it is best to stir the glue clockwise with chopsticks, otherwise it will loosen when making the cake.
4. The most important thing is that the pot must be heated, put in cold oil, then put the cake in to fry, otherwise the cake will stick to the top, and it will fall apart when turned over.
5. When frying, use a small fire to fry, otherwise the surface will be battered, and the inside will not be cooked. Cover the lid during frying so that the inside will be easy to cook.
Buy on JD
Buy on Amazon
