Chinese Food
Crispy and delicious fried lotus root everyone loves
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Chinese really like lotus root. On the one hand, lotus root has a good name, which means good luck, good luck and rich wealth. It's a must for everyone at the annual festival or wedding feast. On the other hand, lotus root has high nutritional value. As the saying goes - men eat leeks, women eat lotus roots. The common way to eat lotus root is to stir fry, mix or make soup. Fried lotus root is made by cutting lotus root into lotus root clips, adding seasoned meat stuffing, wrapping it in batter and frying it. Although the procedure is a little tedious, it's definitely the best way for me. Although it's over, but there are good days every day. It's better to eat lotus root today.
Cooking ingredients
Cooking Steps
Step1:First put all the ingredients in the bowl. Stir in one direction for 10 minutes until the meat becomes a thick paste. Set aside. Then wash and peel the lotus root. Cut it into 6 mm thick slices. Then cut a knife from the middle. Do not cut. In this way, a lotus root clamp is formed.
Step2:Start filling the lotus root with meat.
Step3:Raw lotus root slices are very crispy. They break easily when filling with meat. So here's a more safe way to do it: wash and peel the lotus root, and then cut it into thin slices of about 3 mm. Take a thin piece of lotus root. Put on the meat filling. Press another piece of lotus root on it. The meat filling will extrude slightly from the hole of the lotus root after pressing gently. Complete all coupling. Spare.
Step4:Make fried clothes with flour paste. Pour flour, glutinous rice flour, salt and five spices into another bowl. Add water slowly. Keep stirring. Stir well until all lumps are dissolved. Then add beer. At this time, the flour paste is relatively thin. If you prefer a thicker batter, you can add a little more flour. Stir it before each dip in the lotus root paste, because the glutinous rice flour is easy to precipitate and solidify. Because the batter is relatively thin. Do not wrap all the coupling paste before frying. This step should be done before entering the oil pan. Otherwise, the coupling will disperse after oil is added.
Step5:Prepare a small and deep pot. It can use less oil and avoid oil spillage. Pour in oil about 4cm deep. Heat to 135 degrees. Wrap the lotus root with paste. Slowly put it into the oil pan. Fry several pieces at the same time. Fry each side for 67 minutes. Fry until both sides are discolored, remove and set aside on a plate with kitchen paper. Fry all the coupling once.
Step6:Now turn up the fire. Heat the oil to 160 degrees. Fry each slice for another 3 minutes. It will have a perfect crisp taste and a nice golden yellow color.
Step7:Enjoy the crispy and fragrant fried lotus root immediately. Match with the remaining beer just now.
Step8:It's delicious. Cheers!
Cooking tips:Note - 1 teaspoon = 5g, 1 tablespoon = 15g. The amount of ingredients can be used to make 1518 coupled dishes.
