Chinese Food
Fried lotus root clip
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No one knows that the white stem is buried in the mud. Life is red, green and clear. Don't wait for the wind to fill the pond. It's cold in early winter. It's a good time to eat lotus root...
Cooking ingredients
Cooking Steps
Step1:Prepare main ingredient
Step2:Peel and clean the lotus root
Step3:Add some salt, ginger juice, cooking wine, corn starch and water into the pork stuffing and stir in one direction
Step4:Cut lotus root into 5mm7mm thick slices
Step5:Evenly spread the mixed meat on the lotus root slices
Step6:Clasp the two pieces together. Press them gently with your hands
Step7:Mix flour (75g), glutinous rice powder (75g), water (135g), white pepper and some salt together to make a batter
Step8:Wrap the lotus root with paste
Step9:Add a proper amount of edible oil into the pot. Heat the cooking oil at 60% of the temperature
Step10:Fry lotus root in pot until golden on both sides
Step11:Control the excess oil. Edible.
Cooking tips:1. If you do more than one at a time, in order to prevent the lotus root from turning black, put it in light salt water to soak after cutting; 2. Mix the batter. Pick it up with chopsticks to flow into a line. The fried lotus root clip can be completely covered with batter and see that the lotus root hole is the best; 3. Don't choose the one with too thick caliber. The lotus root clip made of too large lotus root will be full if you eat two. The lotus root with a diameter of about 78cm will look good and taste big Small and suitable. There are skills in making delicious dishes.
