Crispy fried lotus root(su zha ou he zen yi ge xiang zi le de )

Crispy fried lotus root

Introduction:

"I was born in Northeast China and grew up in Northeast China. I didn't eat lotus root when I was a child. Occasionally, after drinking a cup of lotus root powder, the rare fragrance remains between the lips and teeth, and the elegant demeanor of lotus emerges in my mind. I think that the popular fragrance is the soul of lotus. Think again, lotus is the only way to produce lotus seeds when lotus is defeated. "Withered lotus destroys to break, how many leave sound, the lock breaks the end of the world to sue you stuffy." As a result, as if to hear the strands of broken lotus root, such as song, such as crying, I do not know whether the people grinding lotus root powder will be moved by such a voice, my heart has been wet. Later, I saw some lotus root sellers in the market. Although they were excited, they just looked at them from a distance. Later, when I got married, my mother-in-law would fry the lotus root every new year. A deep fry is a basin, the table is a dish, off the table, is a sharp snack. Others like it very much, only me, far away from Lianhe, thinking about Baiyangdian in Sun Li's works lonely. In the twinkling of an eye, my mother-in-law is old, and the reunion has already been changed in our family. I will carefully prepare, cook, fry and fry, but there is no coupling. Han dad always talks about it. I'm the one who has a soft ear and can't stand being talked about three or four times. Besides, since I opened "Han Niang's private dish", I can't tolerate the situation that my family can't eat what they want to eat. Isn't it just a coupling? How hard is it? Lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus, lotus. Even lotus has been made into tea. So I went shopping. As for the formula, I completely copied the eggplant I usually made. In the end, Han Niang is clever. I won a small victory at the first attempt. As soon as Lian he came out of the pot, Han dad came over and looked at my Lian he suspiciously. He grabbed one and bit it. Next, his action was absolutely silent at this time. He filled the remaining Lian he bit into his mouth and turned to warm the wine. How could there be no wine? This delicious lotus root is crisp on the outside and crisp on the inside. The stuffing is fresh and tender. How can it be fragrant

Production steps:

Step 1: wash and peel the fresh lotus root, and cut it into two connected slices. The thickness should be similar to that of coins. If it's too thin, it's easy to break. If it's too thick, it doesn't taste good. Soak the cut lotus root in water.

Step 2: Chop pork into mud, add sugar, cooking wine, sesame oil, monosodium glutamate, onion and ginger, mix well.

Step 3: slowly add water to the minced meat, stir it up, then add a little water starch, stir well, then add refined salt, soy sauce and thirteen spices.

Step 4: put the meat in the lotus root folder.

Step 5: the lotus root folder with good stuffing should be pressed gently to make the stuffing evenly distributed. This is what I do well.

Step 6: flour - ordinary flour, hot one third with boiling water, then add warm water, and paste. The consistency of the paste is better when it is scooped up with a spoon.

Step 7: add oil to the frying pan and heat it to 60% heat, then turn to medium heat.

Step 8: make a good lotus root paste.

Step 9: deep fry the lotus root in medium heat until golden.

Step 10: the crisp and delicious lotus is out of the pot -- scald the pot with rice!

Materials required:

Fresh lotus root: 1

Fresh pork: 300g

Flour: 100g

Edible oil: 500g

Scallion: right amount

Ginger: right amount

Refined salt: 10g

MSG: 3 G

Sesame oil: 5g

Sugar: 5g

Cooking wine: 10g

Soy sauce: 20g

Thirteen spice powder: right amount

Note: 1, cut lotus root bubble in the water, is to avoid lotus root color in the air. 2. Starch is added to the stuffing to keep the meat fresh and tender. 3. The way to scald the batter with boiling water is learned from my mother-in-law. Previously, I have tried many methods, such as adding egg white, etc., but this method is not good. Besides, there is no need to use starch, just ordinary flour. 4. When frying, use medium fire. If the fire is too big, it is easy to fry. If the fire is too small, it will make the coupling hard and affect the taste.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Zha Ou He Zen Yi Ge Xiang Zi Le De