Salt and Pepper Lotus Root Box
by Jingfeng Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Minced pork with salt, light soy sauce, white sugar, ginger, black pepper, scallion and ginger, mix well and marinate for 15 minutes
2. Cut the lotus root into thick slices (about the thickness of a chopstick). Use two slices of lotus root and add meat to press tightly.
3. Add cornstarch, egg, water, black pepper and a little salt and mix well to make a paste (the water must be added slowly, while adding and stirring, not too thin)
4. Heat the pan with oil, turn off the fire after the oil is hot. Wrap the lotus root box with a layer of paste and put it into the pot, wait until all the lotus root boxes are dropped into the pot, and then turn on the fire. Shake the bottom of the pot lightly to prevent adhesion, and turn it over after the bottom of the lotus root box is shaped. Fry until golden on both sides.
5. After it is out of the pan, use absorbent paper to absorb the excess oil and place it on the plate, sprinkle with salt and pepper and green onion powder~
