Crispy lotus root pill(cui xiang ou wan )

Method of crispy fragrant lotus root pill:

Raw materials for making crispy lotus root pill:

Lotus root 400g; egg 1; chive 2; ginger 1 small piece; appropriate amount of flour

Seasoning for making crispy lotus root pill:

500g edible oil; (40g actual consumption); 1 tsp soy sauce (3G); 1 tsp refined salt (3G); 1 / 2 tsp sugar (1.5g); 1 / 2 tsp monosodium glutamate (1.5g)

Preparation steps of crispy fragrant lotus root pill:

1. Wash the lotus root, peel off the skin, cut off the node, chop it into antler with a knife, then put it into a bowl, add egg, refined salt, monosodium glutamate, flour, onion and ginger powder, mix well to make a filling;

2. Put the oil in the pot. When it is 40% hot, squeeze the lotus root stuffing into a quail egg size ball by hand, and then deep fry it into a golden color in the pot. Take out the oil;

3. Pour out the remaining oil in the pot, add a little boiling water, add lotus root balls, bring to a boil, add soy sauce and sugar, cover the pot and cook for about 5 minutes, then remove the pot and put it on the plate.

Characteristics of crispy fragrant lotus root pill:

It is fragrant outside and crisp inside, delicious and delicious.

To make crispy lotus root pill, attention should be paid to the following:

Cut lotus root quickly to prevent oxidation and blackening.

Crispy lotus root pill

Crispy fragrant lotus root pill is a dish made of lotus root, egg, chive, ginger and flour.

Material Science

400g lotus root, 1 egg, 2 chives, 1 small piece of ginger, and proper amount of flour,

Seasoning

500g edible oil (40g actual consumption), 1 tsp soy sauce, 1 tsp refined salt, 1 / 2 tsp sugar, 1 / 2 tsp monosodium glutamate,

practice

1. Wash the lotus root, peel off the skin, cut off the node, chop it into antler with a knife, then put it into a bowl, add egg, refined salt, monosodium glutamate, flour, onion and ginger powder, mix well to make a filling,

2. Put the oil in the pot. When it's 40% hot, squeeze the lotus root stuffing into a quail egg sized ball by hand. Then put it into the pot and fry it into golden yellow. Take out the oil,

3. Pour out the remaining oil in the pot, add a little boiling water, add lotus root balls, bring to a boil, add soy sauce and sugar, cover the pot and cook for about 5 minutes, then remove the pot and put it on the plate.

characteristic

It is fragrant outside and crisp inside, delicious and delicious.

The chef knows everything

Cut lotus root quickly to prevent oxidation and blackening.

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Chinese PinYin : Cui Xiang Ou Wan