Fried Lotus Root Cake(xiang jian ou bing )

Fried Lotus Root Cake

Introduction:

"I made Lotus Root Cake once before. The lotus root was ground too thin, the paste was too thin, and the cake was pressed too thin with a shovel. As a result, the fragrance was fragrant, but it was too oil-absorbing, and the taste was very greasy. This time, the lotus root paste is coarse, not paste like, but fine granular, so there is less water. Ham sausage and onion are added to enrich the taste. Ham sausage and onion are fried in advance to stimulate the flavor, so they are more fragrant. And the frying process uses little oil, healthy and not greasy. Salty point can be used as a dish, and light point can also be used as a snack. "

Production steps:

Materials required:

Lotus root: a section

Onion: 1 / 4 piece

Sausages: one

Onion: one

Flour: right amount

Sugar: right amount

Salt: right amount

Salt and pepper: right amount

Black pepper: right amount

Cumin powder: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Jian Ou Bing