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

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!

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.

Add a certain percentage of starch and cooking oil.

If you want to have a crispy taste, a certain proportion of starch should be added to the batter, and the starch will play a crispy role after frying, and only flour will not achieve the crispy effect. If you want to make a crisp, add a little cooking oil to the batter, which has a shortening effect and can make the surface of the finished lotus root box smoother.

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

Then there is the need 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.

Precautions for fried lotus root clips

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. Control the oil temperature, if the oil temperature is low, the lotus root box will not only be demushed, but also soft when fried. When the oil temperature is high, it immediately changes color, and often the meat filling inside is not cooked, and the outside is already burnt. Only when the temperature is right can the skin be fluffy, crispy and refreshing.

3. Carry out the second re-frying, the first frying will only be finalized, lock the moisture inside, the second re-frying, after the food is cooked, the combination of water and food molecules will be tighter, in order to fry the surface more crispy.

1. The first materials that need to be prepared are: flour, starch, egg white, water, salt, and after all the ingredients are prepared, you can start preparing the batter.

2. First of all, add flour and starch to the bowl, the ratio is 1:1, and you can adjust the specific multiple according to the number of lotus root clips you want to fry, anyway, the ratio of 1:1 can be.

3. Then add the egg white, as long as the egg white, not the egg yolk, first simply stir well, and beat the egg white.

4. Then slowly add water little by little, stir while adding water, don't add too much water at once, add little by little, the batter is not too viscous, not too clear, mix evenly.

5. Almost use a spoon to scoop it up and drop it down, then add a small amount of salt, and choose the amount according to your taste, because the minced meat in the lotus root clip also has a taste, so don't add too much salt in the batter, otherwise it will be easy to be salty.

6. After stirring evenly, let it stand for 10 minutes, and then you can put the lotus root clip with minced meat into it to wrap the batter, shake off the excess batter, and then fry it in the oil pan.