Name: [pepper and Salt Lotus Root Folder] Deep-fried Meat-stuffed Lotus Root that is Loved by Families in The North and South
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Lotus root; 150g Pork filling; 15ml Soy sauce; 15ml Cooking Wine; 60g Flour; 30g Corn flour; 5g Baking powder; 40ml Shimizu; Some Chives; 5g Sugar; 5g salt; 5g White pepper; Some Salt and pepper

[pepper and Salt Lotus Root Folder] Deep-fried Meat-stuffed Lotus Root that is Loved by Families in The North and South

by Mingyue baby

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The salt-and-pepper lotus root tongs that I used to eat when I was young seem to be very simple, but why doesn’t it feel crispy in the mouth? The pepper and salt lotus root folder is an authentic home-cooked dish, and families in the north and south will make this delicious and simple side dish. The lotus root is cut into hinges and fried with fillings. Due to the high nutritional value of lotus root, it has been accepted by more and more people in recent years, and the dishes made with lotus root have become more and more abundant, but the most photographed is the fried lotus root folder. The crispness and sweetness of the lotus root and the deliciousness of the meat are seamlessly matched. As long as this dish is on the table, there will be no difficult problems.
Freshly fried, it is crispy and crispy, so fragrant and fragrant. I can’t help but squeeze it a few times without sprinkling with salt and pepper. The original flavor is so delicious~~ Sprinkle with salt and pepper is even more beautiful~"

[pepper and Salt Lotus Root Folder] Deep-fried Meat-stuffed Lotus Root that is Loved by Families in The North and South

1. Wash the lotus root, peel off the skin, cut off the lotus root joints, cut into a knife every 0.5cm, the first knife cuts to 3/4, the second knife cuts off, and then repeat the cutting into clip blades.

[pepper and Salt Lotus Root Folder] Deep-fried Meat-stuffed Lotus Root that is Loved by Families in The North and South recipe

2. Add cooking wine, white sugar, white pepper, light soy sauce, salt, and chives to the minced pork and stir well. Add a little water slowly and keep stirring in one direction until the water is completely absorbed.

3. Gently separate the lotus root slices, add an appropriate amount of pork filling between the two slices, and gently press the lotus root slices.

4. Put flour, cornstarch and baking powder in a bowl, add ice water and stir to form a thick paste.

5. Coat the green body evenly with a layer of crispy paste.

6. Heat the oil over medium heat to 60% heat, quickly add the lotus root slices wrapped in crispy paste and fry until golden, sprinkle with salt and pepper.

Tips:
1. According to the different fillings, the taste is different. The common ones are chicken stuffing, shrimp stuffing, etc., but the more common way is pork stuffing.

2. When making the crispy batter, it should not be too thin. When the chopsticks are put into the batter and then lifted, the batter should flow in a thin line.

3. In addition to the seasoning with salt and pepper, the lotus root clip can also be seasoned with sweet chili sauce or other favorite seasonings.