Crispy and fragrant, how to eat a bite of fried lotus root clips?

Fried lotus root clip must have been eaten by everyone, its crispy and fragrant fragrance is very popular with everyone, but when it comes to its method, everyone must not be clear, so I will share with you two simple production methods.

Prepare the main ingredients: 1 section of lotus root, 1 piece of pork belly. Auxiliary Materials:

Raw eggs to taste, tapioca starch to taste. Condiments: Appropriate amount of edible oil, 4 grams of edible salt, 5 grams of green onion, 5 grams of ginger, 5 grams of rice wine, 5 grams of light soy sauce, a small amount of sesame oil, a small amount of tomato sauce, an appropriate amount of whole wheat flour, an appropriate amount of corn flour, and an appropriate amount of water.

Production process: First chop the pork belly and mince the pork, then add salt, light soy sauce, sesame oil, rice wine, minced green onions, ginger foam to the meat foam, and mix it in a general direction. Then cut the peeled and cleaned lotus root into pieces about centimeter thick, cut a knife in the middle of the thick slice, as deep as 2 3 of the lotus root slices, do not need to cut deep, soak in water.

Scoop up the lotus root slices, wipe the water with kitchen oil blotting paper, and then fill the dumpling filling one by one in the lotus root clip, gently press it with the palm of your hand after filling, squeeze the unnecessary dumpling filling, take another bowl, put wheat flour, water starch, raw eggs, salt, and an appropriate amount of water, successively put it into the bowl and stir evenly and vigorously, use chopsticks to stir the paste, and when it drips, it becomes a parallel line, and there are layers of lines below.

When the oil in the pot is boiled to 60% hot, slide it into the lotus root clip along the edge of the pot, fry it until the lotus root is golden on both sides, remove the dry oil, pour the tomato sauce or dip it in spicy sauce to enjoy the deliciousness.

Prepare the main ingredients: minced meat, lotus root, green onion, ginger. Condiments: oil, salt, tapioca starch, wheat flour, raw eggs, water.

Production process: Cut a slice of lotus root and soak it in salt water for a short time, chop the green onion and ginger and drain the water. Then add drained green onions, ginger and a small amount of condiments to the meat filling, mix well, add a little tapioca starch and mix well, and put the wheat flour in water.

Mix the batter with raw egg juice and a small amount of condiments.

Take two pieces of lotus root in the middle and put the meat filling in the middle, each evenly dip the batter on the surface for later use, wait for the oil to boil, put the battered lotus root clips into the hot oil one by one and fry them until orange and yellow, and you can enjoy the deliciousness.

Prepare the lotus root, cut the lotus root into slices, prepare the meat filling, wrap the meat with the lotus root slices, put it in the pan and fry it, and fry it and remove it.

Prepare the lotus root, prepare the meat filling, put the meat filling on the lotus root, cover another piece of lotus root, put it in the oil pan and fry it, so that it is ready.

Cuisine & Efficacy: Home-cooked recipes.

Taste: Salty umami.

Process: Crispy frying.

The ingredients for the crispy fried lotus root clip:

Ingredients: 250 grams of lotus root.

Excipients: 150 grams of pork (fat and lean), 80 grams of egg yolk, 150 grams of wheat flour, 50 grams of starch (corn), 2 grams of baking powder, 5 grams of sesame seeds.

Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 150 grams of lard (refined) to teach you how to make crispy fried lotus root clips, how to make crispy fried lotus root clips to be delicious.

1.Cut the peeled and washed lotus root into centimeter-thick slices;

2.In the middle of the thick slice a knife edge, deep to the lotus root slice 2 3 places;

3.Brew twice with water, remove the lotus root slices from the water, and dry the water with a clean cloth;

4.Then pat the lotus root slices with dry starch one by one;

5.One by one, stuff the stuffing in the lotus root sandwich;

6.Take another large bowl, put flour, corn starch, baking powder, egg yolk, salt, monosodium glutamate, sesame seeds, 25 grams of oil, and an appropriate amount of water into the bowl in turn, stir evenly and vigorously;

7.Depending on its thickness, use your hands to grab the straight line formed when the crispy paste falls, and it is better to stack it below;

8.Put the pot on the fire, pour in the refined oil and burn it to 60% hot, and put it one by one to hang the crispy paste lotus root clip;

9.Fry until the surface of the lotus root is crispy, the color is golden, and the inside is crispy and tender.

10.Serve with a saucer (salt, pepper or pasta).

The production tips of the crispy fried lotus root clip: This product has a frying process, and you need to prepare about 2500 grams of lard.

Tip - Food Restraint:

Egg yolk: Egg yolk should not be eaten with brown sugar, saccharin, soy milk, and rabbit meat.

How to fry lotus root slices crispy and delicious, lotus root is a very delicious food, not only fried and eaten, but also fried and eaten, fried in this way'Lotus root slices are very fragrant, so let's learn how to fry lotus root slices to be crispy and delicious.

Ingredients: lotus root, cornstarch, salt, pepper, water.

1. Slice the lotus root, put 110 grams of cornstarch in a bowl, add 2 eggs, an appropriate amount of salt, pepper, a little water, and stir into a batter.

2. Coat the lotus root slices with starch paste. This is shown in the figure below.

3. The oil temperature is 50% hot, fry in the pan until golden brown and remove it. This is shown in the figure below.

4. Sprinkle with salt and pepper and chili noodles and serve. This is shown in the figure below.

Ingredients

Starch to taste.

Flour to taste.

Lotus root 250g

Salt to taste.

Five-spice powder to taste.

Cooking oil to taste.

Method steps

Ingredients: flour, starch, lotus root, five-spice powder.

Put the flour and starch in a bowl at a ratio of 1:1, add five-spice powder, a little salt, and add water to make a batter.

The batter should be thick and smooth without particles.

Cut the lotus root into slices three or four millimeters thick.

Dip the sliced lotus root slices in a layer of batter.

Put oil in the pot and cook until it is 6 hot.

Fry until golden brown and remove from the pan.

Crispy and crispy, eat it hot!

How to fry lotus root slices crispy and delicious

Ingredients

1 lotus root.

Pork 250g

Pepper segments to taste.

Ginger to taste.

Sichuan peppercorns to taste.

White vinegar to taste.

Sugar: Appropriate amount.

Five-spice powder to taste.

MSG to taste.

Cooking oil to taste.

Soy sauce to taste.

Method steps

First, we wash and peel the lotus root with water, and then cut it into small pieces with a knife. Then, the pork is washed and cut into thin slices, and the ginger is peeled and cut into small slices for later use.

Next, we pour cooking oil into the pot, after the oil is boiled, add a little Sichuan pepper, pour in the meat slices, stir-fry, add a little soy sauce, salt, etc., after stir-frying, put it on a plate.

Secondly, continue to pour some cooking oil into the oil pot, wait for the oil to boil, add ginger slices, pour in lotus root slices, add a little sugar, stir well, pour in an appropriate amount of white vinegar, and stir-fry for a while.

Again, add chili segments to the pot where the lotus root slices are fried, pour in the meat slices that have just been fried, and stir-fry over low heat.

Finally, add an appropriate amount of salt, five-spice powder, monosodium glutamate, etc. to the pot where the lotus root is stir-fried, so that it can be out of the pot and we can sit down and taste it slowly.

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.

Fried lotus root clips. Ingredients required

One section of lotus root, a piece of pork belly, an appropriate amount of salt, an appropriate amount of five-spice powder, an appropriate amount of minced ginger, an appropriate amount of chopped green onion, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, 1 egg white, an appropriate amount of flour, an appropriate amount of starch, 1 egg, an appropriate amount of beer, and an appropriate amount of cooking oil.

Steps] 1. First prepare the fat and thin pork belly, cut it into pieces, grind it into minced meat with a meat grinder, add salt, five-spice powder, minced ginger, chopped green onion, light soy sauce, oyster sauce, egg white, and stir well in one direction for later use.

2. Peel and wash the lotus root, cut it with a knife, do not cut it off with the first knife, form a clip shape, and then put it into the adjusted meat filling, slightly compact, squeeze out the meat filling, and scrape it off with chopsticks. Repeat this step to make all the lotus root chips ready for use.

3. Add flour and starch to the bowl in a ratio of 1:1, add salt, an egg, and an appropriate amount of beer, and stir into a slightly viscous paste. Then put the lotus root clip in and hang the paste, start frying with 40% oil temperature, fry until slightly yellow, and then increase the oil temperature and fry for 10 seconds.

Fry until the skin is browned and crispy, then serve on a plate. In this way, a plate of delicious fried lotus root clips is ready.

<> "Crispy on the outside and tender on the inside.

Method: 1. Wash and chop the meat with three points of fat and seven points of lean, add minced ginger, minced garlic, chopped green onion, salt socks, chicken essence, pepper, 1 spoon of light soy sauce, oil consumption and starch and stir evenly in one direction for later use.

2. Choose a crisp lotus root with uniform thickness, peel and wash it and cut it into slices of uniform thickness (soak it in water first if you don't use it immediately to prevent oxidation and blackening).

3. Put the adjusted meat filling on the lotus root slices, close one piece again, press it tightly together, and remove the excess meat that is squeezed out.

4. Adjust the batter: an appropriate amount of sweet potato flour, add two eggs and a small amount of water to make a thick thin paste, then add a small amount of salt, stir evenly and set aside (if it is the sweet potato flour in the picture, remember to stir it to dismantle it, and don't leave lumps).

5. Add a little more oil to the pot, burn until it is hot, turn to medium and low heat, put the lotus root clip, turn it over after setting, and fry it until golden brown on both sides.

When I was a child, every year a few days before the Spring Festival, every household would prepare all kinds of fried goods, such as radish balls, crispy peanuts, crispy lotus root clips, and so on. Among them, the crispy lotus root clip is my favorite food, from eating my mother's food when I was a child, to later when I had my own small family, I began to try to make my own. And now, it's getting better and better.

Even though I am now rich, lotus root clips are still one of my must-have New Year's goods.

Ingredients: pork, lotus root, green onion, ginger, salt, dark soy sauce, light soy sauce, Sichuan pepper powder, corn starch, flour, aluminum-free baking powder.

1. Wash the pork, cut it into small pieces, and grind it into minced meat. Then add salt, dark soy sauce, light soy sauce, minced green onion, minced ginger and peppercorn powder to taste, and stir well in one direction.

2. Add another egg white and 2 tablespoons of starch and stir again in one direction. Egg whites and starch are added here to make the meat more viscous and tenderer when cooked.

3. The final meat filling is soft and sticky.

4, Next, start to mix the batter of the lotus root clip. 200 grams of plain flour, 100 grams of corn starch, 2 grams of aluminum-free baking powder, a little peppercorn powder, 3 grams of salt, 100 grams of cooking oil, and the remaining egg yolk from the egg white for adjusting the meat filling, all put them in a large bowl. Starch, baking powder, cooking oil here are all key to frying the batter until it is crispy, don't remove any of them.

5. Then add water in small quantities and many times, I added a total of about 240ml of water here. Then stir into a fine, smooth, semi-flowing batter. Set aside.

6. Peel the lotus root, wash it, cut it into thin slices, and wash it several times with water to wash it thoroughly.

7. Put the meat filling on the lotus root slices, then cover it with another lotus root slices, and pinch it to make the two lotus root slices and the meat filling stick together. Arrange all the minced meat and lotus root slices into lotus root clips for later use.

8. Put the lotus root clip in the batter so that the surface of the lotus root clip is covered with batter.

10. Fry the lotus root clamp until the surface is golden, knock it with chopsticks, and the batter on the outside becomes hard to take out.

The lotus root clip is the most fragrant when it is hot, the skin is crispy, the meat filling is tender and juicy, and it is fragrant and crispy and super delicious in one bite.

You can fry more at a time, and then put it in a plastic bag after it is completely cool. When eating, heat it in the oven or electric baking pan until it is still crispy. It can also be used in stews or soups, and it tastes good.