Sincere under the ordinary appearance(ping fan wai biao xia de zhen xin shi yi hu bei ming cai xiang su ou jia )

Sincere under the ordinary appearance

Introduction:

Known as "a province of thousands of lakes, a land of fish and rice", Hubei is rich in lotus root, and is well-known throughout the country. Whether it's cold mixed, hot fried, steamed, stewed, fried or roasted, people in Hubei always have a special preference for lotus root. During New Year's holidays or weddings, people in Hubei can't do without this reserved dish - fried lotus root clip. Because of its high nutritional value, lotus root has been accepted by more and more people in recent years. The dishes made with lotus root are more and more abundant, but the most popular one is fried lotus root clip. The lotus root is cut into hinge shape and fried with stuffing. The crispness and sweetness of lotus root are perfectly matched with the delicacy of meat stuffing. As long as there is this dish on the table, it will not be difficult for people to say it. "

Production steps:

Step 1: select the middle part of the thick lotus root, remove the mud and wash, remove the stuttering.

Step 2: cut ginger and garlic into small pieces and set aside.

Step 3: Mince Pork, add ginger and garlic, chop into meat, beat in eggs.

Step 4: add soy sauce, vinegar, salt and other seasonings to the meat, break the eggs, and mix well.

Step 5: cut the lotus root into 0.5cm thick slices, evenly coat one piece of lotus root with meat stuffing, put another piece of lotus root together, gently press, fill the lotus root hole with meat stuffing, and stick two pieces of lotus root together.

Step 6: take 200 grams of flour, add water to make batter, chopsticks can be lifted up to hang paste on it, not too dry. Put in half a spoonful of salt.

Step 7: put the lotus root clip into the batter and wrap it with a thin layer. Put the oil at the bottom of the pan and heat it to 40%. Put the lotus root clip into the pan with chopsticks and fry it over low heat. When one side is slightly yellow, turn it over and fry the other side.

Step 8: if you want to taste crispy, take out the lotus root clip, cool it slightly, and then fry it again until brown.

Step 9: first take out one to have a look, the meat inside is fragrant, and it can be served when it is ripe.

Materials required:

Crispy lotus root: 500g

Pork: 200g

Flour: 200g

Native egg: 1

Ginger: 25g

Garlic: 25g

Raw soy sauce: 1 teaspoon

Vinegar: half a teaspoon

Salt: half a spoonful

Note: 1, must be sweet crisp lotus root, do not choose stewed Chai lotus root (taste too soft, not crisp). Lotus roots with mud are better than those washed too clean. 2. When frying, always keep the fire low, several at a time, don't worry.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ping Fan Wai Biao Xia De Zhen Xin Shi Yi Hu Bei Ming Cai Xiang Su Ou Jia