Deep fried lotus root with meat stuffing(jiao yan ou jia nan bei fang jia ting dou ai chi de su zha rou xian lian ou )

Deep fried lotus root with meat stuffing

Introduction:

"When I was a child, I used to eat pepper and salt lotus root folder. It seems that the method is very simple, but why can't I make it full of crispy fragrance? Pepper and salt lotus root folder is a home-made dish, both north and South families will make this delicious and simple side dish. Cut lotus root into hinge shape, add stuffing and deep fry. 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 crisp and sweet lotus root and the delicious meat match seamlessly. As long as there is this dish on the table, there will be no difficult problem. It's just fried. It's crispy. It smells good. I can't help but pinch several of them without salt and pepper. It's delicious with the original flavor. It's even more beautiful with salt and pepper. "

Production steps:

Step 1: wash and peel the lotus root, cut off the nodes, cut one knife every 0.5cm, cut the first knife to 3 / 4, cut the second knife, and cut into the clip blade in turn.

Step 2: add cooking wine, white granulated sugar, white pepper, soy sauce, salt and scallion to the minced pork, stir well, slowly add a little water, and keep stirring in one direction until the water is completely absorbed.

Step 3: gently separate the lotus root slices, add appropriate amount of pork stuffing between the two slices, and gently press the lotus root slices.

Step 4: put the flour, raw powder and baking powder into a bowl, add ice water and stir to make a thick paste.

Step 5: evenly wrap a layer of crispy paste on the green body.

Step 6: heat the oil to 60% heat over medium heat, quickly add the lotus root slices wrapped in crispy paste and deep fry until golden yellow, then sprinkle with pepper and salt.

Materials required:

Lotus root: 250g

Pork stuffing: 150g

Soy sauce: 15ml

Cooking wine: 15ml

Flour: 60g

Raw powder: 30g

Baking powder: 5g

Water: 40ml

Chives: right amount

Sugar: 5g

Salt: 5g

White pepper: 5g

Salt and pepper: right amount

Note: 1. According to the different stuffing, the taste is also different, common chicken stuffing, shrimp stuffing and so on, but the more common method is pig stuffing. 2. When making crispy paste, it should not be too thin. When the chopsticks are put into the paste and lifted again, the batter should flow in a thin line. 3. In addition to pepper and salt seasoning, lotus root folder can also use sweet chili sauce or other favorite seasoning.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Jiao Yan Ou Jia Nan Bei Fang Jia Ting Dou Ai Chi De Su Zha Rou Xian Lian Ou