Stir-fried Celery with Lotus Root
by Kitchendao
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Peel and mince pork belly, add 2g of salt, 3g of concentrated chicken juice, 2g of chicken powder, 3g of oyster sauce, 2g of light soy sauce, 5g of cornstarch, stir evenly and marinate for a while
2. Peel the lotus root and cut the lotus root into a cube with a length of 3 cm and a width of 2 cm with a knife. Cut 2 cm of celery with an oblique knife. Use the egg white for the egg.
3. Dip the sliced lotus root slices with cornstarch on one side, take appropriate mashed meat and place them on the slices, take the other sliced lotus root slices soaked with cornstarch, and evenly clamp the mashed meat, then evenly spread the egg white liquid on the edge of the lotus root clip and then pat A small amount of cornstarch.
4. Finish the lotus root clip in sequence.
5. Add oil in a hot pan, when the oil temperature reaches 70%, fry the prepared lotus root in the pan until fully cooked "About 1 minute" to pick up and control the oil
6. Then heat the pan again, add oil and saute the garlic and shallot until fragrant, pour in the celery and radish flower "For Garnishing", stir fry, add 30g of water and stir until 8 is ripe, pour in the fried lotus root folder, stir fry the wine, seasoning, Spread a little thin gorgon, drizzle with fragrant sesame oil, stir fry evenly and serve.
7. That's it~~
Tips:Note that when making lotus root clamps, lotus root slices should be evenly powdered so as not to affect the adhesion between lotus root slices and meat puree.
