Chinese Food
Fish flavored lotus root box
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Fishy Lotus. Because Lotus and box are homophonic. Box is more atmospheric. So it is also called lotus box. The lotus root box is crispy outside and tender inside. It's full of fish flavored juice. It's almost delicious.
Cooking ingredients
Cooking Steps
Step1:Mix the egg and dried bean powder into a whole egg paste. Prepare a bowl of dried bean powder separately.
Step2:The pickled peppers should be seeded and finely chopped. The ginger and garlic should be chopped. The shallot should be cut into flowers. Monosodium glutamate, sugar, vinegar, soy sauce, waterbean powder and fresh soup are mixed into Zizhi for use.
Step3:Mince Pork and put it into a bowl. Add salt, water bean powder, water and shallot and mix them into meat filling.
Step4:Peel and wash the lotus root. First cut a 3mm thick slice. Leave 1 / 10 of the connection and do not cut off. Then cut the second slice of the same thickness. Cut off.
Step5:Fill the prepared meat filling between the two lotus root slices. Press the two lotus root slices gently with your hand. Let the meat filling fill the lotus root hole.
Step6:Wrap the lotus root box filled with meat with dry starch first, then put it into the whole egg paste and hang it evenly.
Step7:Place the pot on a high fire. When the cooked vegetable oil is heated to 60% oil temperature, fry the lotus root boxes one by one in the oil pot until they are mature and fished out; when the oil temperature rises to 60%, then pour all the lotus root boxes into the pot. When the oil temperature is brown red again, fished out and put into the tray.
Step8:Wash the wok. Put 70g of cooked vegetable oil into the wok until it is 30% oil temperature. Stir fry the bean, pickled pepper, ginger and garlic until the oil is red. Spray in the sauce.
Step9:When the juice is collected, put it into the pot, pour it on the lotus root box, and sprinkle with chives.
Cooking tips:1. The whole egg paste can be mixed into half fluid - the paste is too thin. The lotus root clip can't hang the paste on it; if it's too dry, it's hard to fry. The taste is poor. 2. After lotus root is sandwiched with fillings, it must be immediately wrapped in paste and fried. Otherwise, the quality of dishes will be affected. 3. Before lotus root paste, dip it in thin dry starch first, or the paste will not be uniform. 4. When frying the lotus root box, pay attention to the control of the oil temperature - the oil temperature is too high, which is easy to cause the external paste to be endogenous, too low, and it will not be cooked. 50-60% heat is more appropriate. There are skills in making delicious dishes.
