Fried lotus root(cui zha ou he )

Fried lotus root

Introduction:

"Raw, nourishing Yin, nourishing lung, cooked, nourishing spleen, nourishing stomach with flour, meat is only crispy"

Production steps:

Step 1: break up 1 egg, put flour and starch in a large bowl, the ratio is 10:1, 1 small spoon of baking powder and salt, add water and 8 words to stir, so as to avoid gluten, add a little egg liquid and mix well.

Step 2: in order to make the taste more crisp, add 1 teaspoon of cooking oil, mix well and then add a lid for 10 minutes.

Step 3: put cooking wine and salt into the pork stuffing, mix well with a little egg liquid, and marinate for 10 minutes. Stir in chopped green onion and ginger before squeezing. Cut lotus root into thin slices.

Step 4: sprinkle some flour on the plate, add lotus root slices, squeeze the meatballs, and put the meat on the lotus root slices.

Step 5: take another piece of lotus root and press the meat to make it fit perfectly. Let the good coupling hang up the good batter.

Step 6: put the oil in the frying pan, wider. When it is 50% hot, put the paste on the top of the coupling, deep fry it over medium heat until it is golden on both sides, and then remove it.

Step 7: in order to make the meat stuffing and lotus root well cooked and crispy, you can turn to high heat after deep frying.

Step 8: the fried lotus root can be served with kitchen tissue to absorb the extra oil.

Step 9: take a bite, click - crisp.

Materials required:

Lotus root: right amount

Pork stuffing: right amount

Flour: right amount

Starch: right amount

Baking powder: appropriate amount

Eggs: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Note: adding baking powder to the batter can increase the fluffy feeling; adding cooking oil is for crispy taste.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Original

Chinese PinYin : Cui Zha Ou He