How to adjust the batter of the fried lotus root clip, how to put it crispy, and how to fry the lotu

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.

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.