Fried lotus root(su zha ou he )

Fried lotus root

Introduction:

"The crisp fried lotus root I made added fresh shrimps to the traditional filling to make it taste more delicious; the tomato sauce in the dipping material replaced the traditional pepper and salt, which was more suitable for the taste of modern people."

Production steps:

Step 1: prepare chilled shrimp.

Step 2: prepare the meat.

Step 3: peel shrimp and pick shrimp thread.

Step 4: peel the lotus root.

Step 5: cut lotus root into 1cm thick lotus clip.

Step 6: soak lotus root in cold water.

Step 7: Chop shrimp into stuffing, meat stuffing, onion and ginger into container.

Step 8: add cooking wine, soy sauce, salt, pepper, part of egg white, stir well.

Step 9: add the lotus root into the meat.

Step 10: flour, starch, eggs.

Step 11: add cold water to make a crispy paste.

Step 12: add lotus root into crispy paste.

Step 13: pour the oil in the pan, heat the oil, add the lotus root and fry it.

Step 14: in the process of frying, turn several times to make both sides heated evenly.

Step 15: until the color is golden, lotus root and meat are ripe. With tomato sauce.

Materials required:

Lotus root: 400g

Meat stuffing: 200g

Shrimp: 100g

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Pepper: right amount

Starch: right amount

Flour: right amount

Eggs: right amount

Tomato sauce: moderate

Note: the proportion of flour and starch in crispy paste is 6:4.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Zha Ou He