Fried lotus root with pepper and salt(jiao yan ou jia )

Fried lotus root with pepper and salt

Introduction:

"Lotus root is a treasure all over the body, and there are many ways to do it. Steaming, frying, stewing and frying are all delicious, especially suitable for this season. Pepper and salt lotus root clip, the meat into the lotus root slices, after fried, fragrant

Production steps:

Step 1: Cut 2 sections of lotus root and peel

Step 2: cut into blades, that is, one blade is connected and the other blade is disconnected

Step 3: mix the meat with soy sauce, salt, cooking wine, pepper, scallion and ginger

Step 4: fill in the lotus root folder one by one

Step 5: add a little soy sauce, salt and oil to the flour to make a moderate thick paste

Step 6: dip the lotus root into the batter one by one

Step 7: when the oil temperature is 70% or 80% hot, put it into the lotus root folder

Step 8: Fry one side golden, then fry the other side

Step 9: control oil, sprinkle a little salt and pepper

Materials required:

Lotus root: 2 knots

Minced meat: 200g

Oil: right amount

Salt: a little

Cooking wine: moderate

Pepper: right amount

Soy sauce: moderate

Scallion: right amount

Ginger powder: appropriate amount

Batter: right amount

Note: 1. The batter is thin and thick, with a little oil, the taste is crisp, but not too much soy sauce, because the color of filling meat will be heavy when fried lotus root clip; 2. The oil temperature of fried lotus root clip should not be too high

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiao Yan Ou Jia