How to adjust the batter of fried lotus root to make it the crispest? What to look out for?

When frying lotus root clips, as long as the flour and starch are mixed and hung with slurry, they can make crispy and fragrant, and there will be no resurgence!

Lotus root is the most common specialty dish in the south, as long as it is made of lotus root, lean meat, flour, and starch. The taste is crispy and fragrant, rich in ...... such as vegetable protein, vitamins and starch, the nutritional value is very high.

Lotus root sandwich in our place, basically every household will make it, but each family has different practices, some only need to use flour to hang the slurry to fry, some only need the starch to fry the slurry, and some only need the egg liquid and other different methods. The lotus root clips they made were equally delicious and crispy, but they returned to the juice in less than an hour, and the lotus root clips were not very crispy and did not taste good. In this case, it is generally a problem with the slurry.

Many people only use flour slurry, or only starch slurry, but in fact, these two single selection slurries are not right. The correct way is to mix flour and starch 2:1 to hang the slurry, in this way, the fried lotus root clip will be more crispy and fragrant, and the taste will be better if it does not regain moisture!

Let's share with you the practice of lotus root clips;

Ingredients: 800 grams of lotus root, 100 grams of lean meat, 50 grams of flour, 25 grams of starch, 2 grams of cooking wine, 2 grams of light soy sauce, 5 grams of oyster sauce, 5 grams of chopped green onion, 10 grams of minced ginger, salt, appropriate amount of cooking oil.

Production method: 1. First remove the skin of the lotus root, clean it, and then cut the lotus root into small pieces, each small piece is cut into double knives, the first knife is cut to the 4 3 of the lotus root, do not cut it, and the second knife is cut off. Soak the cut lotus root in water to avoid blackening.

2. Wash the lean meat and cut it into minced meat, stir the cooking wine, light soy sauce, oyster sauce, ginger, salt, chopped green onion, and set aside.

3. Take out the soaked salt water and drain the water, take a piece of lotus root and put it in your hand, then put the minced meat into the middle of the lotus root, then close it and pinch it tightly, and put it on a plate for later use.

4. Put 50 grams of flour and 25 grams of washed starch in a bowl, add an appropriate amount of water, stir well while adding water, and adjust to a batter that is not wet or dry.

5.Put an appropriate amount of oil in the pot, boil the oil temperature to 6 into heat, put the lotus root into the batter bowl to batter, and then gently put it into the pot, fry the lotus root over medium heat until the light golden brown floats, and then turn on the high heat to fry the lotus root clip to golden brown.

6. After all the frying is done, heat the oil, then pour the lotus root clip into the oil pan and fry it for 30 seconds, then drain the oil and get out of the pot.

Tips: 1. When adjusting the batter, in addition to the flour, the starch should be mixed together to prevent the lotus root from resurgencing.

2. When preparing the batter, it is necessary to grasp the dryness of the batter before the lotus root is hung on the batter.

3. When frying, after putting the lotus root clip into the oil pan, do not stir immediately to avoid removing the batter, and then turn it after setting.

Batter recipe for lotus root sandwiches.

Wang Gang fried lotus root clips.

How to fry lotus root sticks and hang the batter.

Crispy batter recipe.

Deep-fried method of lotus root.

How to fry lotus root clips without desizing.

Lotus root is a very good food, and many people like to eat it in life. So do you know how to adjust the batter of the fried lotus root clip? How to store fried lotus root clips? Let's take a look.

How to adjust the batter of the fried lotus root.

The basic method of batter (suitable for meat, vegetables and fruits): beat one egg evenly + one or two flour + about half a cup of water (can be adjusted appropriately, the effect is like white porridge) + one teaspoon of corn starch + appropriate amount of salt and sugar.

Note: If used to fry meat, the batter should be thicker, and pepper can be added to enhance the flavor.

The fried lotus root clip pays attention to the outside and the inside is tender, as long as you master the following tips, you will be handy to make.

1. Before making lotus root clips, first cut the lotus root into clip blades with moderate thickness. If you cut too thick, you won't be able to fry thoroughly, and if you cut too thin, it will break easily. The correct way to cut is to cut to 2 or 3 places of lotus root slices, and do not cut off. After the lotus root slices are cut, soak them in water to avoid turning black.

2. Then there is to control the dryness of the flour paste. The batter is too thin, the lotus root can't hang the batter, and if it's too dry, it will be fried very hard, and the taste is relatively poor. Use chopsticks to pick up the hanging paste, and when it drips, it will be in a straight line, and it will be nice to have a stacked pattern underneath.

Before hanging the batter in the lotus root, it is necessary to dip it in a thin layer of dry starch, otherwise the batter is not easy to hang evenly.

3. The last is the control of oil temperature. If the oil temperature is too high, it is easy to cause the outer paste to grow inside, too low, and it will be fried uncooked, and the heat ratio of five or six percent is > p> shrimp fresh

Fried lotus root is still crispy with flour lotus.

It is recommended to use crispy lotus root.

It's okay, it mainly depends on whether you like crispy or facing, and you can decide to use that kind because of the taste.

How to store fried lotus root clips?

If cooked, keep it in the refrigerator and store it for no more than 3 to 4 days. After a long time, it will turn sour.

If it is not cooked, it is best to cook it before putting it in the refrigerator, otherwise the shelf life will not be long. As for the container, don't open too much, sometimes you can put it in a plastic bag, you can put it in a bowl with a lid, a lunch box, etc.

Pay attention to the batter ratio: If you want the lotus root to be fried and crispy, you must pay attention to the ratio of batter, starch and flour are 3:7 respectively.

If only the flour in it is used, it will cause the skin of the lotus root box to be harder. On the other hand, if you use starch alone, the lotus root box will not be brittle enough. So in order to make the lotus root box crispy, it is still flour + starch used together.

In addition, the batter is thick, and when you pick up the batter with chopsticks, it will drip off at a slow rate.

Add some eggs: When mixing the batter, you can add eggs, or when frying, you can dip the egg liquid, and the consistency of the batter should be mastered, so that the fried lotus root is nutritious, crispy and delicious. You can also dip it in a layer of batter and a layer of egg liquid when frying, so that the fried lotus root clip is more crispy and delicious, and the color will be more golden and beautiful.

Add a certain proportion of starch to the batter, after frying, the starch can play a crispy role, and a small amount of cooking oil is added to make the coupling look smoother; In the process of frying, the oil temperature must be controlled, not too high nor too low, if the oil temperature is too high, it will immediately change color, if the oil temperature is too low, the lotus root box will be demushed, and the fried will be soft.

You can start by putting in some white noodles. Then add some starch, and then put some white sugar and stir well. Pay attention to the frying time, the way you stir, the quality, the oil temperature, and the frying process.

There is a thin layer of batter hanging on the outside of the coupling box, and the aroma of lotus root and the aroma of the meat filling are really delicious. Lotus root, divided into seven holes and nine holes. The seven-hole lotus root is soft and glutinous, and is suitable for making soup.

For example, making lotus root bone broth and fragrant and tender lotus root are all more suitable for seven lotus roots. The nine-hole lotus root is more crisp and refreshing, and it is more suitable for making cold lotus root slices and stir-fried lotus root, so you need to choose the nine-hole lotus root. Therefore, the fried lotus root box pays attention to the crunchy lotus root, so we also need to choose the nine-hole lotus root.

After selecting the lotus root, everyone will gradually adjust the meat filling, and the meat filling will be adjusted accurately, and the two will be combined to ensure that the coupling box is crispy and mixed with the taste of the meat, and it is really delicious and not greasy! To make minced meat, it's best to buy hind leg meat. Because this part is meaty, the taste is more tender, and it is best to use it to make meat filling.

The mixed batter should be adjusted to no gnocchi soup. The consistency of the thick mortar is best to provoke the batter to drip into a line, and it is not easy to drip off immediately. When mixing the batter, you can add a small amount of vegetable oil, which will make it smoother.

Before frying lotus root boxes, be sure to choose food well. It is recommended to choose a 9-hole lotus root, which will be crisp and refreshing. In the case of mixing batter, we must do a good job in the proportion of tapioca starch wheat flour, only after the wheat flour is mixed, can we make a crispy lotus root box.

When frying lotus root boxes, the doneness should be properly controlled, the temperature should be ultra-low when it is put into the pot, and the high temperature should be continued when it comes out of the pot, and it must be fried again if you want to feel crunchy. The fried lotus root box, scooped up to control oil and replenish water, can add a little minced green onion and garlic pepper back and forth to the pot, and it tastes more fragrant.

The lotus root clip is made of lotus root and meat filling, wrapped in batter and fried, crispy on the outside and tender on the inside, very delicious, the lotus root is already nutritious, plus the meat filling is made into a lotus root clip, the nutrients are more colorful, in the case of adjusting the batter, the ratio of wheat flour and tapioca starch should be mastered, and the raw egg can be added in the process of adjusting the batter, or the egg liquid can be stained in the case of fryingThe consistency of the thin mortar of the batter should be well controlled, so that the fried lotus root clips are nutritious, crispy and delicious.

If you want to make the fried lotus root clip crispy, do not use batter, but use dry powder. Corn starch and sweet potato starch are one to one, add salt and five-spice powder, stir well, dip the two sides of the lotus root clip in the dry powder full of starch, take the oil pan and fry it until golden brown and take it out, crispy and delicious.

Mix the flour and wheat starch well, add an appropriate amount of water and salt, beat in an egg and stir into a batter; Wrapping it in such a batter and fried lotus root will make it crispy.

The batter of fried lotus root must be adjusted according to the proportion, and then if it is not according to the proportion, it will not be more crispy, at this time you must read the manual, and then you will be able to make this ratio accurate.

If you want to fry the lotus root to be crispy, the proportion of flour and starch is the most important, and it is crispy and delicious.

The method of deep-fried lotus root.

The meat stuffed puppet is chopped with pork belly and minced ginger, and you can buy the meat stuffed meat directly.

Lotus root slices, you can also directly cut double flying slices, even in order to add more meat, but also to save trouble to slice directly, put in light salt water to soak for later use;

Put soy sauce, a little minced ginger (you don't need to put it when chopping the meat) and a little chopped green onion, stir clockwise, and get the most energy;

When the chopsticks are inserted on the top and the chopsticks will not fall, you can start to stuff the meat, which is similar to making hamburgers, with two pieces of meat filling in the middle;

In order to make the skin of the lotus root clip more crispy, we need to adjust a batter. Put 3 parts of flour, 1 part starch and a little baking powder in a bowl, slowly add water two or three times, stir well, and the batter will flow down like oil;

Pour just enough oil into the pot to cover the lotus root clip, burn it until it is 50% hot, put the lotus root clip, fry it until it floats up and is golden on both sides, and then remove it. Wait for the oil to burn until it is slightly smoking, and then fry the lotus root clip for about 30 seconds;

The golden and crispy fried lotus root clip is done!

Ingredients: 3 sections of lotus root, 500 grams of pork filling, and one-third of flour.

2. Glutinous rice flour accounts for one-third.

1. 1 bottle of beer and 1 egg.

3. Cut the lotus root into blades.

4. Sandwich the minced meat.

5. The next step is to wrap the batter.

6. Pour oil into the pot and heat it, put the lotus root clip and fry it.

7. Fry until 5 mature.

8. Put it on a plate, fry it in the pot over low heat until golden brown, sprinkle it with pepper and salt, and put the rest in a bag and freeze it in the refrigerator.

Flour, starch, eggs, salt and water stir well. Here's how:

The ingredients that need to be prepared in advance include: 500 grams of lotus root, appropriate amount of ground pork, appropriate amount of flour, appropriate amount of starch, appropriate amount of green onion, 25 ml of light soy sauce, appropriate amount of salt, 3 eggs, a little pepper, appropriate amount of vegetable oil, 5 grams of chicken essence, and 25 ml of cooking wine.

1. The first step is to wash and cut the lotus root.

2. Then stir the flour, starch, eggs, salt and water well.

3. Add minced green onion, vegetable oil, light soy sauce, cooking wine, pepper, salt and chicken essence to the meat filling and mix well.

4. Use a tool to fill the lotus root clip with minced meat.

5. Heat the oil in the pot.

6. Wrap the lotus root with the meat filling in the batter.

7. Then put it in the pan and fry it until it floats.

8. Drain and drain, and you're done.

The batter made with flour and eggs and water can be crispy and delicious

Ingredients: flour, eggs, water to taste.

1. Take an empty bowl and add the flour.

2. Crack an egg into it.

3. Stir evenly with chopsticks.

4. Get the batter in the preliminary stage.

5. Then add water (half the amount of flour 2) and stir the batter thoroughly.

The batter made with flour and eggs and water can be crispy and delicious

Ingredients: flour, eggs, water to taste.

1. Take an empty bowl and add the flour.

2. Crack an egg into it.

3. Stir evenly with chopsticks.

4. Get the batter in the preliminary stage.

5. Then add water (half the amount of flour 2) and stir the batter thoroughly.

Hello, here is for you to find out, the batter crispy method of fried lotus root clip is that when preparing batter, you can not only use flour and water, but put some all-purpose flour, low-gluten flour, corn starch, eggs, add an appropriate amount of water according to the consistency, and stir well with chopsticks. The ratio of all-purpose flour, cake flour and cornstarch is 1:1

1. In this way, the batter fried out of the lotus root is more delicious. The meat filling inside should choose three fat and seven lean pork filling, add some seasonings to marinate it, and then sandwich it in the middle of the lotus root slices, so that after frying, the meat filling is not burnt but also tender and juicy, and the taste is rich.