Fried lotus root(xiang zha ou jia )

Fried lotus root

Introduction:

"Do you remember the lotus root cake some time ago? Weibo handed in numerous assignments, quite delicious, right? In addition, I tell you that lotus root folder is not out of date, isn't it? Today's introduction is the traditional coupling. There are many reasons why I don't do it. Now I'm gradually cutting back on cooking oil. But to tell you the truth, healthy food is delicious, just like fried food. However, when I was a child, we used to eat fried food, and we had a good time. Anyway, I still say: eat less, don't be greedy, just taste it, so we don't have to eat it There are too many concerns, and the oil used at home is not the so-called gutter oil. Today, the Xianzi in the lotus root folder I made may be different from the usual. The other thing is to put soy sauce. As I told my friend Xiao Li, the meat stuffing without soy sauce is a hooligan. In fact, it makes a lot of sense. For example, some dumplings in Shandong have to put some soy sauce in their stuffing to taste good. I've been in Jinan, so I learned it secretly. The ingredients I chose this time were all from my family, and I didn't prepare them deliberately. I used organic black pig hind leg meat, xiaokaiyang and Lentinus edodes as the main stuffing ingredients, and matched them with pure brewing soy sauce, without adding salt and chicken essence, because pure brewing is a little salty, which is my favorite soy sauce flavor. "

Production steps:

Materials required:

Hind leg meat: moderate

Lotus root: right amount

Lentinus edodes: right amount

Flour: right amount

Raw powder: appropriate amount

Yolk: right amount

Baking powder: appropriate amount

Soy sauce: right amount

Scallion: right amount

White pepper: right amount

Oil: right amount

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Zha Ou Jia