Pan-fried Lotus Root Cake

Name: Pan-fried Lotus Root Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Lotus root; piece pork; 3 teaspoons starch; Some salt; 3 teaspoons Soy sauce; A few drops White wine

by miko's small kitchen

5.0 (1)

Favorite

23

Difficulty

Normal

Time

30m

Serving

3

Since I was a child, I have loved this pan-fried lotus root cake, so I learned this dish from my mother. The deliciousness of the lotus root and the burnt aroma of the pork make it very delicious.

Ingredients

1/2 Lotus Root
piece Pork
3 teaspoons Starch
Some Salt

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3 teaspoons Soy Sauce

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A few drops White Wine

Pan-fried Lotus Root Cake

1. Prepare the ingredients, peel the lotus root, wash the pork and set aside.

2. Chop the pork into minced meat and put it into a large bowl. (The bowl should be big enough to mix the ingredients well)

3. Add three teaspoons of soy sauce, some salt, and a few drops of white wine to the minced pork.

4. Chop the lotus root, the finer the better.

5. Pour the lotus root into the marinated minced meat, add three teaspoons of starch, a small amount of salt, and mix well.

6. Pour more oil into the pot, grab the mixed pork lotus root when the oil is hot, pinch it into a cake, and squeeze out the excess water.

7. Put the kneaded lotus root cakes slowly into the pot with a spatula, and fry them slowly.

8. After two minutes of frying, the side facing down has been fried to golden brown. At this time, turn the lotus root cake over. Be careful not to turn it over immediately after putting it in, otherwise the lotus cake will easily fall apart and affect its appearance.

9. After the lotus root cakes are fried to golden brown on both sides, they can be served on the plate.

Tips:
Fry the lotus root cake in the pan for two minutes before turning it over, otherwise it will easily fall apart.
The more broken the lotus root is, the better, and it will be easier to shape when it is pinched.