Do you need to fry the lotus root with the lotus root and the lotus root, can the lotus root be frie

Method. 1. Cut the lotus root into continuous slices in the middle.

2. Cut the meat into minced pieces.

3. Add eggs, ginger, salt and chopped green onions.

4. Mix well in the same direction and get stronger.

5. Stuff the minced meat into the lotus root.

6. Mix flour with water.

7. Wrap it in flour paste.

8. Put oil in a pot, heat and fry.

It is recommended not to fry the lotus root and keep it crispy.

No, just cut it off.

Ingredients: pork belly, arrowroot, lotus root, southern milk, star anise, honey, sugar, light soy sauce.

Method: 1. Cut the pork belly into large pieces of medium length and width, and cook in a pot.

2. After letting it cool for a while, use a fork or chopsticks to prick the skin of the pork belly, and the more times you pierce it, the more beautiful the skin will be when it is fried.

3. After tying, trim the flesh again, and the thickness is 5 to 6cm;

Then apply honey, which is mainly for coloring, no honey can be used dark soy sauce or cinnabar, and it can be evenly coated.

4. Peel and cut the arrowroot into large pieces, remove the stems of the lotus root and put it into a pot to cook, then cut it into a long width and a thickness of 10x5x1cm

5. Fry the honey-coated pork belly in oil until the skin is colored, then cut into a length and width with a thickness of 10x5x1cm

6. Put the thick slices of chopped flower meat in a pot and add southern milk, sugar, light soy sauce, star anise, and salt and mix evenly (the amount is self-controlled by experience, so is what Dad said).

7. Put it into an antimony pot (that is, the kind of steamed cake, which is traditionally made with a bowl, and it is difficult to find it now).

A piece of meat and a piece of pink kudzu lotus root are placed at intervals, and the skin of the flesh is downward (convenient to buckle out of the pot).

1.Make rice noodles first: Wash the rice and control the moisture.

2.Place in a pot and spread out with a spatula.

3.Add the peppercorns.

4.Green peppercorns. Stir-fry over low heat until lightly browned, then turn off the heat.

5.After cooling, it is crushed into coarse particles with a grinder.

6.Add minced ginger to the bottom of the bowl.

7.Peel the lotus root and cut it into thick strips with the pork belly and put it in a bowl.

8.Add the tempeh spicy sauce.

9.Pour in the bean paste.

10.Then put in sugar and Huadiao wine.

11.Mix well together and marinate for 30 minutes.

12.Add the marinated meat to the water.

13.Mix steamed pork powder and sesame oil. Put it in a steamer and steam it over high heat for 1 hour.

The oil temperature should not be too high, and you can fry it lightly.

300 grams of lotus root Seasoning: 3 grams of salt, 1 gram of monosodium glutamate, 25 grams of vegetable oil.

Step 1: Wash the tender lotus root and cut it into thin slices;

2. Heat oil in a pot, put in the lotus root slices and turn it over a few times;

3. Add an appropriate amount of salt and monosodium glutamate and remove it from the pot immediately.

Lotus root, chives, salt, chicken essence, salad oil, ginger.

Production process. 1.Peel the lotus root, cut it vertically into 2 halves from the middle, and cut it into slices with a knife; Soak in water.

2.Wash the chives and cut into centimeter pieces; Ginger cut into slices 3Drain the lotus root slices.

4.Heat the oil in a pan, add the ginger slices to bring out the fragrance, then pour in the lotus root slices and stir-fry quickly for 2 minutes.

5.Add an appropriate amount of salt and chicken essence and turn off the heat.

6.Pour in the chives, stir-fry evenly and serve on a plate.

1.Cut the white chives and leaves into minced pieces, cut the ginger into small slices, peel the lotus root and cut into thin slices;

2.Soak the lotus root in water with white vinegar for 5 minutes to avoid discoloration; When the oil in the pot is hot, add the minced green onion and ginger slices, and stir-fry until fragrant;

3.Pour the lotus root slices into the pan and stir-fry; Add water while stir-frying and pour in slowly.

4.Stir-fry until the lotus root slices are somewhat transparent, and sprinkle in salt when there is no solid and stir well;

5.Sprinkle in minced green onion leaves and mix well before cooking.

2.Blanch the lotus root in boiling water slightly. 3.

Remove and drain. 4.Put an appropriate amount of flour in a bowl, add peppercorns, cumin powder and salt.

The seasoning can be changed according to personal preference, or you can add nothing and eat it with dipping sauce afterwards) 5Add water and stir well. 6.

It is good to use chopsticks to dip it and pull it apart to form a piece, and the batter will be less when the lotus root is thin, and more if it is thick, it can be adjusted according to personal preferences. 7.Coat the lotus root slices in batter on both sides.

8.For convenience, you can put several more slices at a time in the batter. 9.

Heat the oil, put the lotus root slices in the oil pan and fry, turning several times in the process. 10.Fry until golden brown on both sides, and the lotus root slices are hard and you're done.

Remove the oil and continue frying the rest. 11.Lotus root slices can be served on a plate with salt and pepper, barbecue sauce, or dipped in tomato sauce.

If it is a seven-hole lotus root, the moisture content is low, it will not be very brittle, and it is not easy to cut it when making a lotus root clip, so it can not be blanched. If the nine-hole lotus root has a high moisture content and a crisp and tender texture, and the lotus root box needs to be filled with meat in the middle of the lotus root, the lotus root slices are too crisp, which will easily lead to a low success rate of the lotus root clip, so you need to blanch the whole lotus root first and then cut it again. It can increase the toughness of the lotus root, and the success rate of the lotus root clip will be very high, and the taste will be relatively soft and glutinous.

If it is a seven-hole lotus root, the moisture content is low, it will not be very brittle, and it is not easy to cut it when making a lotus root clip, so it can not be blanched. If the nine-hole lotus root has a high moisture content and a crisp and tender texture, and the lotus root box needs to be filled with meat in the middle of the lotus root, the lotus root slices are too brittle, which will easily lead to a low success rate of the lotus root clip, so you need to blanch the whole lotus root first and then cut it. It can increase the toughness of the lotus root, and the success rate of the lotus root clip will be very high, and the taste will be soft or glutinous.

If it is a seven-hole lotus root, the moisture content is low, it will not be very brittle, and it is not easy to cut the vertical book when making a lotus root clip, so it can not be blanched. If the nine-hole lotus root has high moisture content and crisp texture, and the lotus root box needs to be filled with meat in the middle of the lotus root, the lotus root slices are too brittle, which will easily lead to a low success rate of the lotus root clip, so you need to blanch the entire section of the lotus root before cutting it. It can increase the toughness of the lotus root, and the success rate of the lotus root clip will be very high, and the taste will be relatively soft and glutinous.

How long does it take to fry a fried lotus root box:

The initial frying is about 5 minutes, and the re-frying is about 1 minute. The lotus root box with a thickness of 1cm is generally fried in the pot when the oil temperature is 5-6 hot, fried slowly over medium-low heat, fried for about 5 minutes, during which pay attention to turning over, fry until both sides change color, and remove it. Then heat the oil until it is 7 hot, and fry it for 1 minute.

OK. Here's how to fry cooked lotus roots:

Ingredients: 200 grams of cooked lotus root, 100 grams of flour, 1 egg.

Excipients: 500 ml oil, 5 grams of salt, 4 grams of thirteen spices, 5 grams of chili powder, 3 grams of chicken essence.

1. Add salt, thirteen spices, chili powder, and chicken essence to the lotus root, mix well and marinate for 5 minutes.

2. Crack the eggs into a large bowl filled with flour, add an appropriate amount of water, and stir well to make it a thick flour egg liquid.

3. Put the lotus root into the flour egg liquid, and turn it over so that the lotus root is covered with flour and egg liquid all around.

4. Put an appropriate amount of oil in the pot, heat the oil until it is 70% hot, put the lotus root in the oil pot with chopsticks, and fry it on low heat until golden brown on both sides.

Yes, but it's not as delicious as raw, it's not crispy enough, it's too noodle.

Ingredients: 500g lotus root, appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of minced ginger, 1 appropriate amount of egg, appropriate amount of noodles.

Step 1Peel and chop the lotus root.

2.Add an appropriate amount of minced ginger (if you don't like ginger, you can leave it out).

3.Add salt and five-spice powder and mix well.

4.Add another egg.

5.Add an appropriate amount of flour and mix well.

6.Dip your hands into water and form a circle.

7.Fry in a pan of oil.

8.Remove from the pan. Tips: If you dip your hands in the balls, the noodles will not stick to your hands.

The croquettes can be fried first and then fried again in the pot, so that the croquettes are crispy on the outside and tender on the inside.

Yes, but fried raw is more delicious.

Raw Materials: Raw Materials:

Ingredients: 150 grams of yellow beef, 300 grams of tender lotus root, 5 grams of ginger, 10 grams of green onion, 1 egg. Seasoning: 50 grams of peanut oil, 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of sugar, appropriate amount of dried cornstarch.

Method: (1) Chop the yellow beef into a puree, peel the tender lotus root and cut it into double flying slices, peel and cut the ginger into rice, and cut the green onion into flowers.

2) Add salt, monosodium glutamate, sugar, ginger rice, chopped green onion, corn starch to the yellow beef, mix it into the filling, stuff it into the lotus root slices, beat the eggs, add dry corn starch, and mix the water into egg batter.

3) Boil the oil in the pot, when the oil temperature is 100 degrees, hang the lotus root slices one by one on the egg batter, put them into the oil pot, fry them until crispy and golden, and then remove them and eat.

Features: After the lotus root is cut, soak it in water, otherwise it is easy to turn black, and the oil temperature should be well controlled when frying.

Cuisine and efficacy: private cuisine Youth recipe Spleen appetizing recipe Diabetic recipe Anemia recipe Process: Fried fried lotus root production materials: Ingredients: 300 grams of lotus root.

Excipients: 50 grams of wheat flour.

Seasoning: 20 grams of vegetable oil, 3 grams of Sichuan pepper powder, 3 grams of salt.

How to fry lotus root:

1.Peel and wash the lotus root, cut it into shreds, wash the powder juice and set aside;

2.Mix flour, refined salt, peppercorn powder and a little water to make a paste;

3.Fill the wok with oil and heat until it is hot, dip the lotus root silk in flour and put it into the pot, fry it until golden brown, and remove the oil.

Let me tell you how I do it regularly. Wash the white lotus root first, then cut it into five-millimeter-thick slices, then cut a hole in the middle of the slice, put the meat filling in it, stick the batter, fry it in the pot, and after it is cooked, you can sprinkle it with sesame seeds and chili peppers and other seasonings, and the taste is delicious.

Hello, use the most tender tomato neck and back meat on the pig to fry the lotus root box, which is full of elasticity, crispy taste, and delicious flavor. 1. Wash the lotus root, peel and cut it. 2. Cut the lotus root into two continuous blades.

Teach you a small method, before cutting the liquid lotus root into the salt water to soak for a better cut. 3. Wash and chop the pork. 4. Finely chop the ginger and chives and set aside.

5. Put the pork in a large bowl, add ginger and chives. 6. Add starch and salt. When you put salt, you should be careful not to put too much, which will cover the crispy taste of the lotus root itself.

7. Stir well in one direction. 8. Open the lotus root slices and put in the meat filling. 9. Close.

10. All the lotus root clips are sandwiched with meat filling. 11. Add an appropriate amount of cold water and salt to the flour. 12. Add eggs and mix into a viscous batter for later use.

13. Pick up a lotus root clip, roll in the batter, and cover it with batter. 14. Heat the oil in the pot, put it into the lotus root clip one by one, fry it until the appearance is slightly yellow, and then remove and drain the oil. 15. Put the fried lotus root clips into a large basin, let them cool, put them into a fresh-keeping bag, and store them in the refrigerator.

When eating, fry it directly in oil until browned on both sides. 16. The fried lotus root is charred on the outside and crispy on the inside, crispy and delicious.

Need. 1. The function of boiling water: to ensure the good integration between the surface of the lotus root sheet and the batter, and to make the lotus root itself more tough and not easy to break, so that the yield is higher and the finished product will be more beautiful.

2. Taste difference: The lotus root slices blanched with water make lotus root clips due to the high tolerance, and the taste is softer and glutinous.

3. Season: The water content of the lotus root in summer and autumn is high, and the ruler is open with hot water, and it is more suitable for cooking on the surface of the dry water, and the water content of the lotus root in winter is lower than that of Qingbi, and the lotus root can be directly starched and fried.