Fried lotus root with pepper and salt(jiao yan ou jia )

Fried lotus root with pepper and salt

Introduction:

"Lotus root is a necessary food for people's daily life. Every banquet is accompanied by lotus root. This is because lotus root not only has a good taste, but also has the effect of nourishing liver and protecting stomach. Pepper and salt lotus root folder is a home-made dish, both north and South families will make this delicious and simple side dish. Since when this dish began to appear on everyone's table, it has been impossible to verify. This kind of eating method of cutting lotus root into hinge shape and adding stuffing and heart frying is also spreading to the whole country from the south where there are more rivers and lakes. There are more and more dishes made of lotus root, but the most popular one is fried lotus root clip. The crispness and sweetness of lotus root and the delicacy of meat stuffing match perfectly. With pepper and salt, it is a refreshing dish suitable for all ages. "

Production steps:

Step 1: wash the lotus root, peel off the skin with a peeler, cut it from one end with an interval of 0.5cm, cut it to 3 / 4 with the first knife, cut it with the second knife, and cut the lotus root into blade for standby.

The second step: wash the chopped shallot, add the pig meat, add the cooking wine, sugar, white pepper, mix the soy sauce evenly, then add a little water gradually, and stir in one direction until the water is completely absorbed. Finally, add 1/2 teaspoon of salt.

Step 3: mix the meat into small patties, flatten them, and dip them with crumbs.

Step 4: fry the oil in a medium heat until golden brown.

Step 5: put the raw powder into a bowl, add water and stir it into a thick paste. When chopsticks are put into the paste, the paste should flow down in a thin line.

Step 6: gently separate the lotus root slices with blade clip, and add a proper amount of stuffing in the middle of the two lotus root slices to make the green body. One by one in the green evenly wrapped in a layer of paste, quickly into the oil fried lotus root slightly discolored.

Step 7: stir fry Zanthoxylum salt until fragrant, put it on the chopping board, roll it into pieces with a rolling pin, put it into a bowl, add the remaining salt, mix well, and serve with lotus root clip at the same time.

Materials required:

Lotus root: 250g

Minced pork: 150g

Bread crumbs: moderate

Chives: right amount

Zanthoxylum bungeanum: 20g

Oil: 300ml

White pepper: right amount

White granulated sugar: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Raw powder: 30g

Water: moderate

Note: 1, cold and cough patients might as well try lotus food, red lotus root is suitable for soup, lotus clip to choose skin yellowish brown, fat white lotus root, pay attention to no damage, no rotten, no rust, continuous section without shrinkage, no discoloration, if the lotus root is black, smell, it is not suitable for food. If the skin is very white, no spots, it is best not to choose, because this lotus root may be after special chemical treatment. 2. To make this dish's stuffing, you can use the ready-made minced pork. If you want to taste it, of course, it's more delicious to chop it with peeled pork. If shrimp stuffing is used, it is better to beat the fresh shrimp with the back of a knife or a meat hammer into a mud like paste, so that the stuffing is elastic. When dealing with lotus root, in addition to the need to clean the skin, but also need to clean the internal cavity to avoid sediment. 3. Lotus root with a small amount of batter fried, avoid absorbing too much fat, affect the taste.

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Jiao Yan Ou Jia