Better than fried lotus root box(bi zha ou he geng sheng yi chou xiang jian lian ou bing )

Better than fried lotus root box

Introduction:

"Everyone loves fried lotus root box, but fried lotus root cake is better. You can feel the perfect combination of lotus root and meat in your mouth, and it's healthier without frying. It's really worth a try."

Production steps:

Step 1: ingredients.

Step 2: wash and peel the lotus root, cut it into silk, then cut it into small pieces, the finer the better.

Step 3: put lotus seed into boiling water and blanch for 1 minute.

Step 4: take out the cold water.

Step 5: drain and put into a bowl, add a little flour, mix and dry.

Step 6: add the mince.

Step 7: mix in salt, half of the egg, cooking wine, pepper, soy sauce and chicken essence.

Step 8: add a little flour, mix well in different directions, and feel sticky. (cannot stir in one direction)

Step 9: heat the pan with a little oil.

Step 10: put some oil on your hands, rub the stuffing into a round shape, and fry it in a pan.

Step 11: Fry lotus root cake over low heat until both sides are golden.

Step 12: pass on the oil absorption paper.

Step 13: loading.

Materials required:

Lotus root: 1 Section

Meat stuffing: right amount

Flour: right amount

Eggs: half of them

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Note: 1, meat I generally use three fat seven thin, not firewood. 2. Add half an egg to make it softer. 3. Use flour instead of starch to make the cake softer. 4. Mix it in different directions, not to make it stronger, or to make the cake softer.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bi Zha Ou He Geng Sheng Yi Chou Xiang Jian Lian Ou Bing