How to make fried lotus root slices crispy and delicious

How to make fried lotus root clips?

There are various ways to make lotus root, you can stir-fry, you can burn sauce, you can cook soup, you can mix cold, you can also make dumplings with filling, no matter which method makes the lotus root taste very crisp and sweet, but my personal favorite is fried! Fried lotus root is a delicacy in Hubei, and it is also a very traditional Han national snack.

Fried lotus root clip is a delicacy that no one can resist, although everyone loves to eat, but not everyone can do it, it looks simple, but it is a little difficult to make, the whole production process takes about 45 minutes, but the final lotus root clip is very crispy and delicious, and the meat inside is also crispy!

The first step is to wash the lotus root, peel it, wipe it with salt, and let it stand for 30 minutes, then the lotus root will be softer, which is convenient for cutting and stuffing meat.

The second step, cut the lotus root clip, one size cuts the depth of 3 5, the second knife cuts, for a clip, and then cut in turn. Remember to make sure to slice thinly when slicing! Flake!

Flake! The important thing is to say 3 times, so that the lotus root clip can be achieved: thin slices, more filling, crispy!

In the third step, add flour and salt to a large bowl, add water and make a flowing paste.

Step 4: Adjust the filling, add minced green onion and ginger, salt, sugar, cooking wine, chicken essence, light soy sauce, pepper and a little salad oil and stir well, add a little water and stir clockwise. Then let the mixture sit for 10 minutes.

The fifth step is to put the meat filling in each lotus root clip and hang the batter. Then fry in hot oil, the oil is slightly wider, turn to medium-low heat and fry when the bubble is small, turn over when it changes color, take it out with a colander and turn off the heat. After 5 minutes, re-fry again, the time should be short, the speed should be fast, and the purpose of re-frying should be from crispy to crispy, and the taste will be better.

You can eat the fried lotus root directly or with your favorite sauce such as tomato sauce or sweet and sour sauce, but I think it's delicious just as it is!

Tips: The batter should not be too thin, just a little flowing, if there is beer, you can use beer to stir the batter, fried out more crispy If you eat it cold, you can fry it again or oven it at 180 degrees for 5 minutes

Ingredients. <>

Lotus root. 1 root.

Starch. 2 scoops.

Accessories. teaspoon salt.

teaspoon ground black pepper.

1 tablespoon chili paste.

1 tablespoon of barbecue ingredients.

Oil to taste. The preparation of crispy fried lotus root slices.

Prepare a lotus root, peel and wash it for later use.

Slice the lotus root, wash it, blanch it in boiling water until the lotus root slices are ripe, but the time should not be too long, which will affect the taste.

Blanched lotus root slices are immediately put into cold water to cool down, so that the taste is particularly crispy.

Drain the lotus root slices and add black pepper, salt and starch.

Mix all the seasonings to taste.

Pour an appropriate amount of oil into the pot, heat until it is hot, and then put it into the lotus root slices and fry it on high heat.

Fry until the lotus root slices float up and are golden brown.

The fried lotus root slices are super crispy.

Evenly sprinkle the barbecue sauce on top of the fried lotus root slices to make it even more tempting.

In delicious deliciousness is inseparable from the combination of spices.

The crispy lotus root slices dipped in the barbecue sauce are super delicious.

It has a special taste when eaten with chili sauce.

Preparation of fried lotus root chips:

1.Wash the fresh lotus root, there are flaws on the skin can be scraped off, put it in the pot and add water to cook, the water can just not pass the lotus root, cook for about ten to fifteen minutes, turn off the heat, take it out and let it cool. Cut into a thickness of about one centimeter, wash and chop the shallots.

2.Prepare the batter, sift the flour, add salt and light soy sauce, you can add an egg here, or you can not add it, and finally add water, the thickness of the batter, probably the chopsticks can slowly drop to this extent, add chives and stir evenly.

3.Get out of the oil pan, put the lotus root slices in the batter, put part by part, don't put all of them in, let the lotus root slices stick to the batter evenly, the oil temperature is about seven or eight percent of the hot lotus root slices, remember that the lotus root slices are put into the oil pan one by one, and fry until both sides are slightly browned.

4.After frying, strain the oil a little, and you can eat.

The role and efficacy of lotus root tablets

Lotus root, a plant of the lotus family. Slightly sweet and crispy, lotus root can be eaten raw or cooked, and is one of the common dishes. Lotus root is also a plant with high medicinal value, its roots, leaves, flowers and fruits are treasures, all of which can be nourished and used in medicine.

Lotus root is rich in vitamin C and minerals, which has medicinal effects, is beneficial to the heart, promotes metabolism, and prevents roughness.

It is planted in Jiangsu, Anhui, Hubei, Shandong, Henan, Hebei and other places in China. Lotus root, also known as lotus root, is also called white stem because of the white color of its underground stem. Jiangnan Jingshi Chen Zhisui "Yonghe" poem:

In the sludge is not stained with mud, and no one knows that the white stem is buried. The red and green are clear and vibrant, and the pool is full of fragrance without waiting for the wind to come. "Lotus root is also an important agricultural cash crop in the growing area.

1. A large lotus root, a larger lotus root will taste better, because it will taste like a chop or very sweet. After the lotus root is ready, cut it into small pieces, that is, the size of the lotus root that everyone usually eats is about the width of a bottle cap. After cutting into small pieces, the lotus root is washed in water, the lotus root is the same as the potato, its surface contains a lot of starch, especially after the lotus root is cut, the amount of starch is basically the same as that of the potato.

2. Boil the water, after the water is hot, put the washed lotus root in the pot, boil for about a minute, you can fish out the lotus root, and then continue to put it in cold water to clean it again, and then prepare a bowl to pour the aged vinegar into the bowl, stir evenly, and then put the cleaned lotus root into the aged vinegar water. Soak for about 10 minutes, you can take it out later, at this time prepare a small bowl in the bowl to put eggs, salt, starch and other ingredients in the bowl, finally pour in water and stir evenly, stir into a batter, put the lotus root into the bowl one by one and dip it in the batter.

3. Heat the oil in the pot, put the lotus root that has been dipped in flour in the pot after the oil is oiled, and pay attention to fry the lotus root over low heat, otherwise the lotus root will be fried. After frying on low heat for about 3 or 4 minutes, you can take out the lotus root, remember to control the oil content at this time, because if there is no oil control, the oil in the lotus root will be too crowded, and it is easy to get tired of eating.

Ingredients: 1000 grams of lotus root, 100 grams of pork (lean), seasoning: 50 grams of wheat flour, 110 grams of vegetable oil, 20 grams of chili paste, 8 grams of green onions, 5 grams of ginger, 2 grams of monosodium glutamate.

Preparation of fried lotus root chips:

1.Wash and peel the lotus root and cut it into 2 to cm slices with a knife; Pork minced into a puree; Then put the lotus root, meat puree, flour, minced green onion, minced ginger, salt, and monosodium glutamate into a bowl together, and add an appropriate amount of water to make a thick paste for later use.

2.Pour the oil into the pot and bring to a boil, use chopsticks to put the lotus root slices with meat paste on both sides into the oil in stages, fry until golden brown and remove it, sprinkle it with spicy sauce after serving.

Material. 1 box of northern tofu 50 grams of minced meat 4 shiitake mushrooms 100 grams of winter bamboo shoots 10 grams of green onions, ginger and garlic Seasoning: 1 teaspoon of cooking wine (5ml) 2 tablespoons of Pixian hot sauce (30 grams) 1 teaspoon of light soy sauce (5ml) 1 teaspoon of vinegar (5ml) 1 2 teaspoons (3 grams) of sugar 200ml of water 3 tablespoons (45ml) of water starch

Method. 1) Soak shiitake mushrooms in warm water at 40 degrees Celsius in advance until soft. Marinate in cooking wine for 10 minutes. Cut the tofu into 2cm thick triangle slices (square ones are OK).

2) Slice the bamboo shoots, blanch them in lightly salted water for 20 seconds, then drain and set aside. Finely chop the green onion, ginger and garlic. Slice the shiitake mushrooms.

3) Pour oil into the pot, heat over high heat until the oil is 7 hot, change to medium heat, add tofu, and fry on both sides until golden brown.

4) Add a little more oil to the pot, when the oil is 4 hot, add the green onion, ginger and garlic and fry until fragrant, add the Pixian hot sauce and fry the red oil, and then add the meat filling and stir-fry.

5) Add fried tofu, blanched bamboo shoot slices, shiitake mushroom slices, add light soy sauce, vinegar, sugar and water, change to medium heat and continue to cook for 3 minutes, then pour in water starch to thicken.

Glazed lotus root chips. Ingredients: 2 lotus roots, 140 grams of sugar, appropriate amount of cooked white sesame seeds.

Method: 1. Prepare two sections of lotus root, remove the skin first, and then cut it into thin slices. Try to choose the lotus root with both ends intact, and the inside is relatively clean.

2. The temperature of the oil in the pot rises to 50% hot, change to low heat, and fry all the cut lotus root slices in the pot. Fry slowly over low heat throughout the whole process, turn it frequently in the middle, and fry it until the surface of the lotus root turns golden brown.

3. Start another pot, add less water to the pot, add 140 grams of sugar, stir while heating, and let the sugar melt completely. The sugar solution in the pot will go through a process from large bubbles to small bubbles, and when the sugar solution turns slightly yellow and feels more viscous with a spatula, pour in the cooked white sesame seeds that have been fried in advance, and stir well.

4. Pour in the fried lotus root slices and quickly stir well, so that the surface of each lotus root slices can be coated with sugar solution.

We call this dish glazed lotus root slices, and it is wrapped in a layer of transparent sugar on the outside, which tastes fragrant and sweet, and the method is simple and fast. Winter is a dry season, which is very suitable for eating some lotus roots.