New way to eat lotus root-fried lotus root, good "lotus root" Tiancheng, good days every day, eat lotus root today

A new way to eat lotus root-fried lotus root, good "lotus root" Tiancheng, good days every day, eat lotus root today!

Lotus root is a food that often appears on the Chinese table, and the lotus on the lotus root is also very popular. On the one hand, the meaning of lotus root is very good. People have a good name, which means that a good couple is born, good fortune and wealth are accumulated. Therefore, lotus root is a must-have ingredient on the table during the festive season. On the other hand, the nutritional value of lotus root is also very high. Lotus root has nourishing and nourishing properties, appetizing and clearing away heat.

There is a popular saying among folks: Men eat leek and women eat lotus root. We usually eat lotus root with cold dressing, stir-fry or make soup. Today I will tell you a new way to eat lotus root-fried lotus root. Fried lotus root is to cut the lotus root into lotus root clips, stuff the meat into the lotus root clips, and then wrap the lotus root stuffed with meat in batter. Then it is fried in a frying pan. Although the steps are a bit cumbersome, it tastes really good. Although there is still a period of time before the Chinese New Year, there are good days every day. It is better to hit the sun if you choose a day than to eat lotus root today!

[Delicious today]: Fried lotus root

[Materials needed]: Fresh lotus root 680g, oil, enough for frying

Making meat filling: 340g pork or chicken filling, 2 tablespoons of light soy sauce, 1 tablespoon of Shaoxing wine, 2 teaspoons of sesame oil, 60ml of water, ¼ teaspoon of white pepper, 1 teaspoon of corn starch, 2 minced ginger slices, 1 chopped green onion,

Making roux fried clothes: 35g all-purpose flour, ½ teaspoon salt, 30g glutinous rice flour (or corn starch), 80ml water, ¼ teaspoon five-spice powder, 60ml beer (variety according to your taste)

【Cooking Process】:

step 1

First of all, let’s make the lotus-coupling meat filling, put all the ingredients for the meat filling in my ingredient list into a large bowl, stir in one direction, stir for ten minutes, and stir the meat until it is sticky. Set it aside for later use. Wash the lotus root, peel off the skin with a peeler, and then cut the lotus root into 6mm thick slices. After cutting, cut a knife in the middle of the lotus root without cutting it in the middle. Up!

Step 2

Use chopsticks or a spoon to stuff the mince into the lotus root clamp.

Step 3

When stuffing the lotus root slices are very crispy, it is very possible to break the lotus root slices. If you are afraid of breaking the lotus root slices, you can cut the lotus root slices into 3mm thin slices, and then put the meat filling on a lotus root slice. Then press another lotus root slice. This method is safer. Pressing lightly will squeeze the meat out of the hole in the lotus root slice. Use this method to complete all the lotus root boxes.

Step 4

Next, let’s make the batter for the lotus root box. Take a bowl, put glutinous rice flour, flour, five-spice powder and salt in the bowl, mix well, then slowly add water to the bowl, and then continue to stir with chopsticks. Stir the flour and water evenly, stir and dissolve the flour, and then add an appropriate amount of beer, so that the batter will be thinner. If you like to eat a bit thicker, add a little flour to it, every time the lotus root box is wrapped in flour. Stir it, let's just wrap one batter and fry one. Do not wrap up all the lotus root boxes before frying. If you do not fry them too early, they will fall apart as soon as they are fried.

Step 5

Let's prepare a deeper pot, which can reduce the amount of oil as much as possible, and also prevent the oil from splashing. When the oil is heated to 135 degrees, wrap the lotus root box with batter and put it in the oil pan. You can fry more at once. A few pieces of lotus root box, fry each side for 6-7 minutes after lowering it, and then you can get it out after deep-fried both sides of the lotus root until golden brown. Spread kitchen paper on the plate and place the fried lotus root. Put the box on the kitchen paper to absorb the oil and fry all the lotus roots.

Step 6

Then prepare for re-frying. Heat the oil. When the temperature is about 160°C, throw the fried lotus root box in and re-fry, and deep-fry the lotus root box until golden brown. At this time, the lotus root box tastes crispy.

Step 7

In this way, the lotus root is ready. It is crispy and fragrant, and it tastes tender on the outside and tender on the inside. It is really good to pair with beer that has not been used up just now!

Step 8

Let's eat! Everyone, delicious!

[Cooking Tips]: All my ingredients can make 15-18 lotus roots.

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