Fried lotus root(su zha ou he )

Fried lotus root

Introduction:

"Crisp fried lotus root, the key is fried paste, try to put a little beer, will give you a surprise! Even if put to cool, still keep skin crisp, lotus root crisp, stuffing fragrant

Production steps:

Step 1: mince the pork, add the chopped onion and ginger directly, and continue to chop evenly;

Step 2: add a small amount of water for many times, chop and mix the water with the minced meat to form a delicate minced meat

Step 3: put it into a big bowl and beat it to the top in one direction, that is, it is difficult to beat and the meat is packed together;

Step 4: add the eggs, still along the original direction, stir evenly;

Step 5: add other seasonings and dry starch, and continue to stir evenly along the original direction;

Step 6: the meat is ready.

Step 7: wash and peel the lotus root, cut a thin piece from one side, make this side smooth, and put it down on the chopping board. The lotus root can stand firmly on the chopping board to prevent the lotus root from rolling and hurting hands;

Step 8: slice coupling: first cut a knife, don't cut, in the case of technology, try to cut a little lower;

Step 9: cut with the second knife to form a clip;

Step 10: put the cut lotus root clip into clean water and soak it for a while;

Step 11: fill the meat into the lotus root clip: chopsticks or spatula go in flat, and the meat is put in, which can effectively prevent the lotus root clip from breaking;

Step 12: if it breaks occasionally, it doesn't matter. Dip it with meat stuffing, hang it with paste and fry it.

The thirteenth step: add flour and glutinous rice noodles and a little salt into the bowl, add the water, do not add it all at once, leave a little final adjustment, and stir evenly.

Step 14: sharp weapon: add beer;

Step 15: stir well and fry. Consistency: if you pick it up with an egg pump, it can drop quickly. If it's too thick, you can add some water to adjust it. If it's too thin, you can also add some flour to adjust it. (the consistency of the fried paste determines the thickness of the coupling skin. It's a problem that can't be described. There's also a problem of personal taste. If you try more, you'll get it.)

Step 16: fill the filling of lotus root folder, first wrap a layer of dry flour, and then shake off the excess flour; this step can make the lotus root and fried paste more fit, prevent the lotus root from coming out of the skin;

Step 17: put it into the fried paste and hang it evenly;

Step 18: heat the wok over medium heat, add cool oil into the wok, and then heat it for a while to 50-60% heat (170 ° to 180 ℃); you can try it with fried paste: drop 1 or 2 drops of fried paste. If the fried paste sticks to the bottom of the wok, it will take a while to float, indicating that the oil temperature is not enough; if the fried paste can float immediately, the color is white, indicating that the oil temperature is almost the same; if the fried paste floats quickly, or even stays in the wok The oil level does not sink and changes color immediately, indicating that the oil temperature is high;

Step 19: put in the lotus root folder to control the fire. You can turn down the fire slightly and turn it over in time;

Step 20: deep fry until both sides of the lotus root clip become hard. When the chopsticks are scratched, they feel hard and ripe, but they should not be colored yet;

Step 21: turn it into a medium high fire, raise the oil temperature to the bottom of the pot, quickly turn over the big oil lines, and then add lotus root to fry again;

Step 22: quickly reverse, time no more than 20 seconds;

Step 23: until both sides are golden and crisp, quickly remove the oil, put it on the oil absorption paper to absorb the excess oil, and then put it on the plate!

Materials required:

Lotus root: 1 Section

Pork: 100g

Scallion: right amount

Ginger: right amount

Salt: 1 / 2 teaspoon

Raw soy sauce: 1 teaspoon

Old style: 1 / 2 teaspoon

Pepper: 1 teaspoon

Eggs: half of them

Dry starch: 1 teaspoon

Water: 2 tbsp

Flour: 50g

Glutinous rice flour: 50g

Beer: 30ml

Edible oil: right amount

Note: 1. Pastry: key material -- beer. Crisp fried paste is the key to make delicious lotus root. I mix crisp fried paste, half flour, half glutinous rice flour, a little salt, two spoonfuls of beer! The special materials are glutinous rice flour and beer. There is no glutinous rice flour can also be replaced by dry starch, and beer is a leavening agent, its effect is not inferior to baking powder, but more healthy than baking powder. Don't add eggs. Make sure they are crisp and crisp. They are still crisp when put in the cold. Even if you can't finish it on the same day, it's still fresh and crisp when you fry it again the next day. 2. Lotus root crisp: soak in water. The lotus root should be thin as far as possible. First, clean it with water, and then soak it for a while. It can not only remove the excess starch, but also make the lotus root more brittle. 3. The filling is fragrant, soft and waxy: clear water, sesame paste, egg liquid and dry starch. Water filling, not too much, but must be on the gluten; a little sesame sauce flavor; a little egg liquid fresh; the most important point to add a little dry starch. Why? If the sesame oil is heated for a long time, it will lose its flavor, so it is better to replace it with sesame paste than sesame oil; for fried food, sugar, monosodium glutamate and chicken essence should be avoided, and eggs should also be used to make it fresh; dry starch can absorb water, keep the water in the stuffing, ensure that the stuffing is soft and waxy, and it is easier to agglomerate. 4. Crisp fried skills: fried twice, the professional name is "re fried". The first time is deep fried at low temperature, and the second time is deep fried at high temperature. This is the general practice of fried food. Keep the oil temperature and control the fire time: in the first time, keep the low temperature to make the inside of the coupling well cooked; in the second time, when the oil temperature is slightly higher, quickly fry and color the outer skin of the coupling. If you always use low temperature to fry, the skin is not brittle; if you always use high temperature to fry, it is easy to fry paste or dry. Re frying can also "force" the oil inhaled from the initial frying to reduce the oil content.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Zha Ou He