Chinese Food
Fried lotus root
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Cantonese like to make soup with lotus root. Jiangsu and Zhejiang like to make lotus root into sweet and glutinous osmanthus sugar lotus root. But I can't eat enough. It must be the freshly fried lotus root clip. Lotus root slices are crispy and crispy. The meat filling is soft, tender and delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the lotus root, peel it and slice it. Soak it in light salt water (to avoid oxidation). Chop the pork into meat paste. Add onion, ginger, salt, cornflour and peppe
Step2:Use chopsticks to stir the meat stuffing clockwise until it's firm. It's OK when you feel the meat stuffing is sticky
Step3:Take out the lotus root slices and drain. The side of the lotus root with meat takes up starc
Step4:Put the meat filling in the middle of two lotus roots. Squeeze gently. Squeeze out the extra meat filling. The meat filling should be distributed in each hole as much as possible
Step5:Put oil in hot pot. Start frying lotus root cli
Step6:Pan fry golden yellow over low heat, then turn it over and fry it again. Repeat for two or three times. It's ok if the lotus root is ripe
Cooking tips:Make lotus root clip. I like crispy one. If you usually tangle whether lotus root is pink or crispy, just remember to make it one point - seven holes of glutinous and sand. It's suitable for soup making. Nine holes of it are crispy and juicy. It's suitable for cold mixing or stir frying. There are skills in making delicious dishes.
