Lotus clip
Introduction:
Production steps:
Step 1: wash and peel the lotus root and cut it into two pieces. After all cut, sprinkle a little salt on it and let it stand for 15 minutes. Then rinse it with water and set it aside.
Step 2: mince the meat, add the ginger and green onion, salt, chicken essence, pepper, soy sauce, cooking wine and eggs, mix well, put for a while.
Step 3: put the meat stuffing in the middle of the two lotus roots, and gently pinch it with your hand.
Step 4: a lotus root clip is ready.
Step 5: just clip them in turn and put them on the plate.
Step 6: mix flour with water to make a batter, not too thick or too thin.
Step 7: put the lotus root slices with meat in. Evenly wrap in a layer of batter.
Step 8: put the oil in the pan and heat it to 70%, then put the lotus root clip wrapped with batter in turn and fry it. Deep fry until golden on both sides.
Step 9: take out and load the plate.
Materials required:
Lotus root: 500g
Pork: 250g
Flour: 150g
Egg: one
Ginger: moderate
Scallion: right amount
Salt: right amount
Chicken essence: appropriate amount
Pepper: right amount
Soy sauce: moderate
Cooking wine: moderate
Note: sprinkle some salt on the cut lotus root slices to soften the lotus root slices. The meat won't break when you go in.
Production difficulty: simple
Technology: deep fried
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Ou Jia Zi
Lotus clip
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