Dad's old Beijing kitchen ~ ~ crispy lotus root box(lao ba de lao bei jing chu fang xiang su ou he )

Dad's old Beijing kitchen ~ ~ crispy lotus root box

Introduction:

"My favorite lotus root, how to eat love, countless, lotus root silk ^ * ^"

Production steps:

Step 1: add onion, salt, white sugar, white pepper, edible oil (15g) to the meat, stir well, marinate and set aside;

Step 2: separate the egg white, put half of the yolk into the meat, mix well, generally leave the yolk in the egg white to hang paste;

Step 3: wash and slice lotus root, moderate thickness, 1-2mm;

Step 4: two pieces of lotus root in a group, the meat in the middle of the spare, not too much meat, otherwise easy to squeeze out, affect the appearance;

Step 5: heat the oil pan for 5 minutes, wrap the lotus root box with egg liquid, put it into the oil pan and fry it for the first time until it is slightly yellow, then take it out;

Step 6: when the oil temperature is 80% hot, pour in the lotus root box that has been fried for another time, and then re fry it. The lotus root box that is fried in this way tastes crisp and golden;

Step 7: take out the oil control, put it on a plate, sprinkle salt and pepper, put on coriander, make it live, and serve~~~~~~~~~

Materials required:

Lotus root: 300g

Minced meat: 60g

Egg: 50g

Table salt: 20g (salt)

White pepper: 10g (white pepper)

Salt and pepper: 5g

Scallion: 5g (scallion)

Salad oil: 100g

Sugar: 5g (white sugar)

Note: 1: do not clip too much meat, so as not to leak out, affect the appearance; 2: lotus root is the key, 1mm-2mm can be;

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Lao Ba De Lao Bei Jing Chu Fang Xiang Su Ou He