Cooking Steps

1. 

   Step1:Wash and peel lotus root. Cut into 4mm thick slice

2. 

   Step2:All the filling materials (fat and thin 2-8 minced beef 230g, 1 egg, 1 tbsp cooking wine, 1 pinch pepper powder, 1 / 2 tbsp cumin powder, salt) are mixed. Stir in one direction. Mix well. I have minced beef in the refrigerator, so I use beef. It's usually pork

3. 

   Step3:Take a piece of lotus root. Spread the stuffin

4. 

   Step4:Cover a piece of lotus root. Press it tightly to finish a blank [special note] in many messages, the method of making stuffing by cutting the lotus root without cutting off, so I also want to talk about my idea here - I think that's very troublesome for the lotus root box. Lotus root is not like eggplant. It's difficult to cut lotus root without filling. It's hard to break lotus root because it's hard to break. If it's a eggplant box, it's more suitable for a knife without cuttin

5. 

   Step5:Complete all raw lotus root boxes in tur

6. 

   Step6:All batter materials (1 egg, 1 flour, 1 starch, 1 / 3 salt, 1 / 2 teaspoon, water) shall be stirred evenly. The amount of water shall be based on the batter that can form yoghurt shape. Put the green lotus root box into the batter. Cover the batter

7. 

   Step7:Put in the hot oil pan. The oil temperature shall be subject to the big bubbles when entering the pan

8. 

   Step8:Deep fry in medium heat until it's set, then turn to medium heat and deep fry until it's done, then drain the oil. Because the filling has been seasoned, it can be eaten directly. It can also be used with the dip you like

9. 

   Step9:Finished product

10. 

    Step10:Finished product

11. 

    Step11:Finished product