Fried lotus root box(xiang jian ou he )

Fried lotus root box

Introduction:

"I never love cooking before. I think a woman shouldn't just walk around the pot table. But after marriage, I find more and more that what I make is better. The process of making and eating is happy. Watching my husband and mother-in-law eat what I make, I feel more happy. I've been paying attention to the world of delicious food for several years. I used to be too busy and didn't pay much attention to it. When I saw the beautiful dishes made by other masters, I wanted to try them. Now I love cooking more and more. I like it more and more. I read the recipe every time, and then I buy materials and methods according to the recipe. It's basically a success. It seems that I really have the talent to cook. Every time my husband is full of praise. Today's lotus root box is not ripe. My husband can't wait for it. I have to taste it. I have to eat it as soon as I'm out of the pot. I've just set up my plate and robbed it before I can shoot it. It's all swept away. Forget it. Serve. I'd like to fry this one, but my family are all fat. I'd better fry it. It's less oil and healthier. If you can fry it, try to fry it. "

Production steps:

Step 1: first cut the lotus root into thin slices, and leave one third in the middle. Try to cut the lotus root as thin as possible. It's easier to be cooked, and it's not easy to break. Try to choose a wider lotus root stuffing. I use celery. I like this flavor. You can choose it. It would be better to put some chili powder in the stuffing.

Step 2: mix all kinds of seasonings into the stuffing evenly, and then fill the lotus root with an appropriate amount of stuffing. Don't fill it with the main stuffing, press it a little, and get rid of the surplus. Then use another bowl to pour in the right amount of flour, beat in an egg, stir into a paste

Step 3: heat the pan, add more oil, dip the lotus root into the flour paste, and fry it in the pan. Start to fry it in high heat for half a minute, change the medium and low heat, fry one side, then fry the other side, turn it several times, about 15 minutes. It's so crispy.

Materials required:

Lotus root: most roots

Minced meat: About 200g

Celery: one or two is enough

Salt: right amount

Chili powder: appropriate amount

Oil: 1 tablespoon

Pepper: right amount

Pepper powder: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Sesame oil: appropriate amount

Flour: right amount

Egg: one

Note: Lotus choose a little wider, a little fatter, meat should be stirred along one direction, do not fill too much. Add some chili noodles to the stuffing to add flavor. Dip it in hot sauce.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Jian Ou He