Salt and Pepper Lotus Root Clamp

Name: Salt and Pepper Lotus Root Clamp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 sections Lotus root; 200g Minced meat; Some oil; a little salt; Some Cooking Wine; Some pepper; Some Soy sauce; Some chopped green onion; Some ginger; Some Batter

by Haohao Cottage

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The whole lotus root is a treasure, and there are many ways to do it, steaming, frying, stewing, and stir-frying, everything is delicious, especially suitable for this season. Salt and pepper lotus root clamps, fill the meat into the lotus root slices with knives, and then deep-fry the lotus root slices to make it fragrant. "

Salt and Pepper Lotus Root Clamp

1. 2 knots of lotus root, peeled

2. Cut into even blades, that is, one knife is connected and one knife is disconnected

3. Stuff the meat with light soy sauce, salt, cooking wine, pepper, chopped green onion, and minced ginger, mix well

4. Fill in the lotus root folder one by one

5. Add a little light soy sauce, salt, and oil to the flour to make a thin and moderate batter

6. Dip the lotus root folder into the batter one by one

7. When the oil temperature is 70% or 80% hot, it is put into the lotus root folder

8. After frying one side to make golden, then frying the other side

9. Control oil, sprinkle a little pepper

Tips:
1. The batter is thin and moderately thick, add a little oil, and the taste is crispy, but not too much light soy sauce, because the color of the filling part will be heavy when the lotus root is fried;

2. The oil temperature of fried lotus root tongs should not be too high