Fried Lotus Root Cake(xiang jian lian ou bing )

Fried Lotus Root Cake

Introduction:

"The lotus leaf cake with a piece of fragrant lotus root cake and a piece of lettuce makes a Chinese hamburger with a bowl of coarse grain porridge. It's a perfect breakfast with both main and non-staple food, meat and vegetables."

Production steps:

Step 1: lotus root processing: after removing the skin of lotus root, cut it into large pieces along the texture, and then cut it into grains, which is fast and uniform.

Step 2: Boil lotus root dice in an underwater pot, blanch it, remove it and cool it in cold water.

Step 3: sprinkle a little flour in the diced lotus root, and wrap the diced lotus root with a layer of flour.

Step 4: add meat, egg liquid, onion and ginger powder in turn, season with salt, pepper, cooking wine and soy sauce, and then stir well.

Step 5: squeeze the meat into a ball the size of a ping-pong ball.

Step 6: put a little oil on your hands and press the balls into small cakes. Pot put a little oil, oil temperature is not too high into, with a small fire fried into reddish brown, cake body can be firm.

Step 7: Chinese hamburger

Materials required:

Minced meat: 250g

Lotus root: a festival

Lotus leaf cake: 6

Eggs: right amount

Flour: right amount

Scallion: right amount

Ginger: right amount

Note: 1. After blanching lotus root dice, use cool water to cool it. It can effectively remove the mucus on the surface and prevent lotus root dice from turning black. 2. Sprinkle a little flour in the lotus root dice to wrap it around the lotus root, which can protect and reduce the loss of nutrients. 3. Make sure you use flour, because it's softer in your mouth. When starch is fried, it is easy to break the pot. 4. Fried things, and stuffing from different directions, as long as you mix evenly, so that the cake is soft, do not fight in one direction, let it work hard, it will be hard to eat. Sixi balls are thrown out, and the balls boiled in water need to be stirred. Dry fried meatballs should be taken out, not stirred.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Jian Lian Ou Bing