1. Mix the eggs and dried fine soy flour into a whole egg batter, and prepare a separate bowl of dried fine soy flour.
2. Remove the seeds of pickled pepper and chop finely, mince ginger and garlic, and cut green onion into flowers. Mix the monosodium glutamate, sugar, vinegar, soy sauce, water soy flour, and fresh soup into nourishing juice for later use.
3. Chop the pork and put it in a bowl, add salt, water soy flour, water, and shallots and mix well to form a meat filling.
4. Peel and wash the lotus root. First cut a 3 mm thick slice, leaving 1/10 of the connection and do not cut it; then cut a second slice of the same thickness and cut it off.
5. Fill the mixed meat filling between the two lotus root slices, and gently press the two lotus root slices with your hands to fill the lotus root holes with the meat filling.
6. The lotus root box filled with meat filling is first coated with dry starch, and then put in the whole egg batter and battered evenly.
7. Place the pot on the high heat, put the cooked vegetable oil and heat it to 60% of the oil temperature, put the lotus root boxes into the oil pan one by one and fry them until they are mature and remove them; when the oil temperature rises to 60%, pour all the lotus root boxes into the oil again. Remove and serve when deep-fried until brownish red.
8. Wash the wok, add 70 grams of cooked vegetable oil and burn it to 30% of the oil temperature. Add watercress, minced pickled pepper, minced ginger, and minced garlic, sauté until the oil is red, and spray in the juice.
9. After the juice is collected, push the pot evenly, pour it on the lotus root box, sprinkle with chives and serve.
Tips:1. The whole egg batter can be prepared into a semi-fluid: the batter is too thin, and the lotus root will not be battered; if it is too dry, it will be hard and the taste will be poor.
2. After filling the lotus root slices, they must be battered and fried immediately, otherwise the quality of the dishes will be affected.
3. Before the lotus root clamps the batter, it is necessary to dip it in a thin layer of dry starch, otherwise the batter will not be uniform.
4. Pay attention to the control of oil temperature when frying lotus root boxes: if the oil temperature is too high, it is easy to cause the batter to grow inside. If it is too low, it will not be cooked. 50% to 60% heat is more appropriate.
