Chinese Food
Fried lotus root yuan vs sweet lotus paste
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Hubei is known as the land of fish and rice . It means that there are more water, more lakes, and lotus root needs water to breed. There are many kinds of lotus root in Hubei Province. They can be divided into many kinds according to their uses. Some are used to simmer soup (it's more noodles). Some are used to stir fry (it's more crisp). Some are steamed... There are so many kinds of lotus roots, but they are usually made of poor lotus roots and leftover materials. When we were young, we could only eat lotus root in the Spring Festival. In order to store new year's goods, adults would buy a lot of lotus root. Most of them were used to simmer soup (it was impossible to drop lotus root soup before the Spring Festival in Hubei Province). Other bad parts were used to fry lotus root. At that time, we would use simple Liniment (speaking of it, it is actually to fix both sides of the iron sheet on the board, and then use nails to neatly roll out the holes on the iron sheet.) Put a lot of lotus root aside. Rub it slowly (because only in this way can the lotus root be very thin). Rub it into a very fine powder. When it's finished
Cooking ingredients
Cooking Steps
Step1:First, peel the lotus root and cut it into small section
Step2:Rub lotus root into powder with liniment, and all lotus roots into powder
Step3:Filter out most of the water
Step4:Rub the peeled ginger to the end
Step5:Add salt, monosodium glutamate, pepper, shallot and other seasonings to the lotus root powder and mix well
Step6:Add salt, pepper, cooking wine and other seasonings to the minced meat. Stir in one direction and marinate for ten minutes
Step7:Put the marinated minced meat into the lotus root, or mix it evenly along the direction just now
Step8:Scoop out a small spoon and put it in your hand to form a ball
Step9:Put all the others on the chopping board as a ball
Step10:Heat the oil pan to 50.60% of the heat
Step11:Fry until golden and fish out
Step12:Put in a tray with kitchen paper towels to absorb oil.
Step13:Pour the filtered lotus root juice into a clean pot. Boil over low heat. Keep stirring
Step14:When it becomes paste, add some sweet osmanthu
Step15:Stir evenly.
Step16:It's made of pure lotus root powder. Only when you cook it in a small fire, you can stir it constantly. It tastes better after adding osmanthus. If not, you can add sugar according to your own taste.
Cooking tips:1. To make lotus root filling, you can rub lotus root very delicately. The finer the filling, the better it will be. But at the last point, you must be careful. Don't rub your hands on it; 2. To make lotus root, you must put more ginger powder and less onion. Ginger powder can effectively remove fishiness. And onion is easy to fry and paste, which affects the beauty; 3. Generally, lotus root can not put minced meat, but it will taste better. So the amount of minced meat should not be large; 4. Filter lotus root juice Don't squeeze dry water when you leave. Then the taste of Ouyuan will not be good. It will feel rough. Leave some juice and stir with meat stuffing; 5. Eat less fried food, so don't forget to use paper towel to absorb oil; 6. Generally, Ouyuan will be eaten with some chili sauce. I like Korean chili sauce. It's not too spicy. Of course, you can taste it according to your own taste. Garlic chili sauce is also good. There are skills in making delicious dishes.
