Make this dish in a nostalgic and familiar way --- fried lotus root cake(yong huai jiu er shu xi de fang shi lai zuo zhe dao cai xiang jian ou bing )

Make this dish in a nostalgic and familiar way --- fried lotus root cake

Introduction:

"All along, everyone thinks that lotus root cake must be made with two pieces of meat in it. In fact, I've done this version before, but every time I try something new in it, but I admit that it's not the final version, but it brings me a surprise every time. Flaky taste is totally different from granular taste, and the taste is also very different. It's a wonderful thing to like cooking. When you are good at changing, a dish will have different changes, taste and taste. I admit that I like to eat lotus root. Many people like to accept fresh lotus root, which is sweet and crisp. In my opinion, any kind of cooking method can make lotus root beautiful. For example, a spicy and sour diced lotus root has no skills. It's also a good dish when I'm proficient in cooking. The spicy pepper and the rich vinegar will always be printed in my mind. Another example is the same stir fry a lotus root, in the stir fry interval will be a small bowl of water, each time do not need too much, add three times in the middle of the stir fry, the lotus root will fry sticky, and then auxiliary some suitable for their own taste condiment, condiment sauce will be completely connected with the lotus root, such a simple approach is actually delicious, and it is home table irresistible Delicious food. My dish actually originated from a Hong Kong master more than ten years ago. At that time, my brain was so good that I could still remember it without using a book. Although I'm not old now, I do feel it over time. I improved the method of making lotus root cake from the last time. Last time, meat and lotus root were cut separately, without auxiliary ingredients. This time, I cut meat first, and then added lotus root dice to chop together. When I put lotus root dice, I added shrimp. The three ingredients were perfectly combined under the chopper. This is also an improvement of my own. Don't chop lotus too thin. It's the same with shrimps. The outer layer of shrimps has a shell, but there is no head, so the shell is chopped inside, and the shrimps are naturally absorbed together with the ingredients. Why we choose shrimps instead of minced shrimps is related to our own ingredients. Of course, I don't object to using minced shrimps, which may be more elastic. I think the way to add minced shrimps and fat meat may be made in the next version, Or it can be chopped with shrimp and fat meat to make stuffing and wrapped in lotus root cake. You can imagine what it's like to have a bite. I haven't tried it yet. When it comes to food, I really have endless topics to talk about. In fact, every ingredient has stories and memories. My friend in Suzhou told me to write quickly. If you don't write for such a long time, you will be lazy. Besides, everyone likes to read what I write. Today, as the built-in advertisement of this blog, ah Dou, the king of Shanzhai, just advertises it without charge. "

Production steps:

Materials required:

Lotus root: right amount

Pork: moderate

Shrimp: right amount

Oyster sauce: right amount

Olive oil: right amount

Raw powder: appropriate amount

Eggs: right amount

Scallion: right amount

Black pepper: right amount

Pepper salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yong Huai Jiu Er Shu Xi De Fang Shi Lai Zuo Zhe Dao Cai Xiang Jian Ou Bing