Salt and Pepper Lotus Root Clamp
1.
Wash the lotus root with a peeling knife to remove the epidermis. After cutting off the lotus root joints, cut the lotus root at intervals of 0.5cm from one end. The first knife cuts to 3/4, the second knife cuts off, and the lotus root is cut into a blade for use.
2.
Wash the chives and mince them, put them in the ground pork, add cooking wine, white sugar, white pepper, light soy sauce and stir evenly, then add a little water one by one, and keep stirring in one direction until the water is completely absorbed, and finally add 1/2 teaspoon salt.
3.
The minced meat is mixed into small patties, flattened and covered with breadcrumbs.
4.
Heat the oil in the wok over medium heat to 60% hot, then quickly add it to the oil and fry until golden.
5.
Put the cornstarch in a bowl, add water and stir to form a thick paste. When the chopsticks are put into the paste and lifted up, the batter should flow down in a thin line.
6.
Gently separate the lotus root slices with the blade, add a proper amount of filling between the two slices to make a green body. Coat the greens one by one with a layer of paste evenly, and quickly put the fried lotus root slices in the oil to slightly change the color.
7.
Put the pepper and cumin salt to fry until fragrant, put it on the chopping board and use a rolling pin to roll it into pieces. Put the remaining salt in a bowl and mix well. Serve it with the lotus root clamp.
Tips:
1. Patients with colds and coughs may wish to try lotus root delicacies. Red lotus root is suitable for soup. The lotus root clamp should choose white lotus root with yellow-brown skin and thick flesh. Pay attention to no damage, no rotten, no rust spots, constant knots without shrinking and no discoloration. If the lotus root is black and has a peculiar smell, it is not suitable for consumption. If the skin is very white and spotless, it is best not to choose, because this lotus root may be specially treated with chemicals.
2. For the filling of this dish, you can use ready-made pork minced meat. If you are looking for taste, of course, it is more delicious to use peeled pork belly. If you use shrimp stuffing, it is best to use a knife back or a meat hammer to pound the fresh shrimps into a gelatinous shape, so that the filling core made is full of elasticity. When processing lotus roots, in addition to the skin of the lotus root, it is also necessary to clean the internal cavity to avoid the accumulation of sand.
3. Fry the lotus root with a small amount of batter to avoid absorbing too much fat and affecting the taste.
