How to make lotus root box, how to make lotus root box?

1. First of all, let's adjust the batter, most of the methods are flour and eggs and an appropriate amount of water to adjust the consistency like yogurt, but the surface of the fried lotus root box is soft and will not be very crispy.

Friends who love crispy skin can try my recipe: add aluminum-free baking powder the size of a small fingernail to the flour (baking powder does not need too much), and then add an appropriate amount of water to make a paste, the consistency and yogurt texture are about the same, of course, if you are more mindful of baking powder, you can change to the recipe of egg batter, in fact, baking powder is no problem.

2. Treat lotus root slices: peel the lotus root, cut it into medium-thickness slices, and soak it in salt water, so that the lotus root slices are not easy to break. 3. Adjust the meat filling:

It is recommended to choose a slightly fatty meat filling, so that it tastes more fragrant. Pour the minced meat into a container, add chopped green onion and minced ginger, stir with chopsticks in one direction, then add cooking wine, oyster sauce and starch to taste to remove the smell, and stir well. 4. Before frying, add an appropriate amount of salt and white pepper to the adjusted batter, stir well, and play a role in making the surface crispy and fragrant.

5. After soaking the lotus root slices, drain the water, sandwich an appropriate amount of meat filling between the two lotus root slices, put it in the batter and dip it, the thickness of the dipping will determine the taste of the fried, my personal experience is that the surface is dipped evenly and lifted without dripping the batter, you can fry it in the pot. 6. Pour oil into the fryer, boil until it is hot to 6 (try it with wooden chopsticks, the chopsticks head bubbles and the oil temperature is about the same), turn to medium-low heat and fry, put it in a lotus root box wrapped in batter, remember to use chopsticks to fry while fishing, so that the fried color is very beautiful. 7. Fry until the skin on both sides is golden, remove it and put it on kitchen paper to control the oil, and then you can eat it after a little cooling.

8. Friends who love sweet and sour lotus root boxes take one more step, use 2 spoons of vinegar + 3 spoons of light soy sauce + half a spoon of salt + 1 spoon of sugar + 1 spoon of starch to make a sauce and cut the tomatoes into cubes. Pour a little oil into the pot, add diced tomatoes and the adjusted sauce and stir-fry, when it is slightly bubbling, add the fried lotus root box, and when the sauce is evenly coated on the surface, remove from the pot and put it on a plate, sprinkle with chopped green onions and sesame seeds.

1.I chose the fat and thin pork belly, which was first washed with rice washing water and rinsed with clean water.

2.Chop with a knife into a puree of meat.

3.Onions, ginger and coriander are all finely chopped.

4.Add green onions, ginger, coriander, light soy sauce, oil consumption, dark soy sauce, salt, cooking wine, white pepper, chicken powder, sesame oil.

5.Stir well and set aside.

6.Peel and wash the lotus root.

7.Cut into 2 to 3 cm thick slices.

8.Take a slice of lotus root and put in an appropriate amount of minced meat.

9.Take a piece of lotus root and cover it with a slight touch of your hand.

10.Take 100 grams of flour, add an egg, 5 grams of five-spice powder, 5 grams of chicken powder.

11.Add an appropriate amount of water and stir into a thin and uniform batter.

12.Put the lotus root clip in the batter and roll it in a circle.

13.Fill the pot with an appropriate amount of oil and put it in the lotus root clip dipped in batter at 50% of the heat.

14.Wait for the noodles to float up, fry until they are cooked and take them out (the frying process should be done over medium and low heat, and all the water in the lotus root will be fried, and it will be basically cooked).

Ingredients: lotus root, flour, eggs, pork, chopped green onion, ginger.

Method: 1. Peel and wash the lotus root, cut it into thick slices with a knife, and connect every two pieces with the bottom end.

2. Mix the meat filling and mix the green onion and ginger meat filling.

3. Sandwich the minced meat between two connected lotus roots and make a clip.

4. Stir the flour and eggs together so that they can stick to the lotus root box.

5. Put the lotus root clip sticky with flour paste into the oil and fry it, and take it out when you see the appearance turns yellow and hard.

6. Serve when cooled.

Wash the pork and grind it into minced meat, add the green onion and ginger and repeat the grinding.

Step 2: Add an appropriate amount of salt, light soy sauce and egg mixture to the minced meat.

The practice of lotus root box**3

Step 3: Cut the lotus root into thin slices.

The practice of lotus root box**4

Step 4: Add an appropriate amount of water, starch, and flour to the bowl, mix well and mix into a thin paste.

The practice of lotus root box**5

Step 5 Then wrap the lotus root slices with meat filling, wrap the meat filling between the two lotus root slices, press and press the hand again, the lotus root cake is dipped in the adjusted thin paste, put it in the oil pan and fry it again, (the first time the fried lotus root cake hangs on the thin paste is very thin) fry it for a while to fry and set the shape to grasp the heat, and then take out the lotus root cake and control the oil to be full of paste when it is dipped once, and carry out the second re-frying until golden brown.

Step 6 The delicious coupling box is ready, it's very simple.

Materials. Lotus root about 500 grams.

About 300 grams of minced meat.

Light soy sauce to taste.

Salt to taste. Cooking wine to taste.

Sugar: A small amount.

Sesame oil to taste.

Flour to taste.

Eggs a.

Ground black pepper to taste.

Salt to taste. Steps.

1. Peel the lotus root and cut into thick slices.

2. Chop the pork into meat sauce.

3. Add salt, oyster sauce, thirteen spices, light soy sauce, cooking wine, an egg white, and a didiu blending oil.

4. After stirring well, add an appropriate amount of cornstarch and set aside for later use.

5. Add three tablespoons of flour and an egg.

6. Add an appropriate amount of water and stir into a batter.

7. Put the meat foam in the middle of the two lotus root slices.

8. Wrap the batter just now, put the lotus root boxes down one by one when the oil temperature is 50% hot, and fry them until this ghost looks out of the pot for later use.

9. When the oil temperature rises to 80% hot, then pour the lotus root box down and fry it again for two or three minutes.

10. Remove it.

11. That's it, it's beautiful.

12. Making a lotus root box is the shape of love for you, come and try it.

The season to eat lotus root in summer.

Materials. Lotus root 5 knots.

1 egg.

200 grams of water.

300 grams of flour.

Pork 200 grams.

Fuel consumption: 1 scoop.

3 scoops of light soy sauce.

Salt a few grams.

1 scoop of sesame oil.

Cornstarch 70 grams.

The steps of the practice of the lotus.

Save the practice to your phone.

Step 1space

Fat and lean pork minced.

Step 2space

Add oil, light soy sauce and salt.

Step 3space

Add cornstarch. Step 4

space grasp well.

Step 5space

Thinly cut the lotus root. Step 6

space buy lotus root with lotus root, it is sweet and delicious.

Step 7space

Put the meat on top of the lotus root.

Step 8space

Cover with a lotus root slice and clamp it up.

Step 9space

It's combined. Step 10

space arrangement.

Step 11space

Flour paste. Step 12

Add an egg and stir into a paste.

Step 13space

Take the lotus root and put the flour paste and hang it up.

Step 14space

Such. Step 15

Space fried.

Step 16space

Success is particularly delicious. It has the fragrance and sweetness of lotus root. There's a little bit of meat, but it's not greasy.

1. Fried lotus root.

1. Cut the lotus root into a lotus root box clamp first: first cut the lotus root into wide slices, and cut a knife in the middle without cutting off.

2. Make meat filling: Select good pork belly, chop and add green onions, ginger, salt, eggs, cooking wine, and chicken essence and stir well. Adjust the batter: flour or starch with salt and chicken essence to make a paste, which must be viscous enough to achieve the effect.

3. Put the meat filling into the middle of the lotus root clip, pour in the batter and mix evenly, fry it in a hot oil pan, put it out of the pot and put it on the plate, and the good-looking and delicious coupling box is ready.

Cut the lotus root into the shape that you can sandwich the meat, chop the beef into a puree, add a little leek, put in the seasoning to adjust the taste, and then stuff it into the lotus root, prepare some flour, beat two eggs, mix into a flour liquid, stick the lotus root to the flour liquid, put it in the pot and fry it.

Method:1Cut off the knots of the lotus root, peel off the skin, and wash it; Cut into 2 5 mm thick slices, and connect every two slices to form a clamping knife shape.

2.Pork fat and lean meat chopped into fine fluffy shapes; Cut the green onion, peel and wash the ginger, and finely chop it; Put the above in a bowl, add refined salt, monosodium glutamate, starch, soy sauce and stir evenly, then pour in sesame oil and mix well to become a filling, set aside.

3.Stuff the lotus root clips into the meat filling one by one, and roll well the whole egg flour paste made of eggs, refined salt, monosodium glutamate, starch and flour.

4.Wash the wok and put it on the heat, heat the wide oil to five or six percent hot, put the evenly rolled lotus root clips into the oil pan one by one and fry them until they are cooked and golden brown, remove the drained oil, and put it on a plate.

Ingredients: 2 sections of lotus root, 500 grams of vegetable oil. Ingredients for minced meat: 100 grams of minced pork, 10 grams of soy sauce, 3 grams of salt, 10 grams of oyster sauce.

Ingredients for batter: 100 grams of flour, 60 grams of corn starch, 3 grams of baking powder, 2 eggs, 90 grams of water, 10 grams of vegetable oil.

Steps: 1. Peel the lotus root and cut it into thin slices.

2. Stir well with all the seasonings for the meat filling, and smear a piece of lotus root with the meat filling.

3. Press another piece of lotus root on top and clamp the meat filling.

4. Mix the batter ingredients in a bowl.

5. Mix into a smooth batter, lift the batter with chopsticks and drip it down in a thread.

6. Put the lotus root into the batter and wrap the batter evenly.

7. Heat the oil to 6 hot, put it in the oil and fry it over low heat for 5 minutes, and remove the batter after it is set.

8. After all the lotus root is initially fried and set, the oil temperature rises and the heat is re-fried for 2 minutes.

9. Finished products. <>

As follows:

Ingredients: 1 section of lotus root, 200 grams of minced pork, 1 green onion, 2 pieces of ginger, appropriate amount of Sichuan pepper powder, appropriate amount of sea salt.

Method: 1. Chop the prepared meat and green onion and ginger.

2. Add salt, thirteen spices, and chicken essence and mix well.

3. The paste I prepared is relatively thin, I don't like to wrap it too much, and it tastes better.

4. I directly cut the lotus root one by one, and then sandwich the meat and wrap the noodles.

5. Don't clip too much meat.

6. Turn the batter back and forth several times in case some places can't wrap the batter.

7. When frying, turn both sides over.

Lotus root not only tastes delicious, but also has a very rich nutritional value. How to make lotus root delicious and crispy? Personally, I feel that the cold lotus root is more delicious and crispy, especially in winter, I often do this dish, peel and wash the long straight lotus root, soak the glutinous rice in sugar water and soak it softly, stuff it into the lotus root hole, process the glutinous rice lotus, put it in a long tray, add water, rock sugar, sugar color, steam it in the steamer for an hour, take it out and change the knife into a slice after cooling, pour rock sugar osmanthus cake juice on it, the osmanthus flavor is strong, soft and glutinous and delicious!

It is especially suitable for people with hot body or acne. Lotus root can strengthen the spleen and stomach, and mothers eat more lotus root, which can clear the blood accumulated in the abdomen and promote milk secretion. In the spring, the lotus root is mixed and eaten, the taste is crisp, it is a good side dish to drink, you should buy fresh, do not buy white lotus root.

When making lotus root, the skin should be peeled, the cut lotus root should be slightly cleaned with water, and the lotus root must be slightly vinegared if you want to be crispy, so that whether it is cold or fried, it is delicious and the color is beautiful.

The outer skin is brownish-yellow, the body shape is short and thick, the taste is bitter and astringent when eaten raw, this lotus root has a high starch content, and it is more glutinous after cooking, which is suitable for stewing and eating; Nine-hole lotus root, also known as white flower lotus, has a smooth skin, silvery-white, slender body, crisp and sweet taste when eaten raw, this kind of lotus root has high moisture content, suitable for stir-frying or cold dressing. Every family sat around the bridge table and enjoyed it, and the laughter and laughter filled the room. Since then, the explosion coupling has quietly left an imprint on my heart.

Brother Zhijin to this day, my father occasionally cooks this dish, and it is still that familiar taste, wrapped in full happiness!

Pour in the lotus root slices, stir-fry for one minute, pour in snow peas, red pepper slices, carrot slices, lotus seed hearts, turn on high heat, stir-fry for three minutes, pour in fresh fungus, add an appropriate amount of salt, chicken essence, fry for about a minute, put out of the pot and put it on the plate, the fresh fragrance is delicious, and the lotus root is crisp and tender The lotus pond stir-fry has become especially suitable for people who are dry and auspicious and have heat or acne. Lotus root can strengthen the spleen and stomach, and mothers eat more lotus root, which can clear the blood accumulated in the abdomen and promote milk secretion. In spring, the lotus root is mixed and eaten, the taste is crisp, and it is a good side dish to accompany the wine.

First of all, you need to prepare lotus root, and you also need to prepare minced meat, green onions, low-gluten flour, coarse baking powder, salt, green peppers, ice water, and black pepper.

It is necessary to prepare lotus root, pork belly, green onions, salt, chicken essence, thirteen spices, ginger, sweet noodle sauce, light soy sauce, dark soy sauce, eggs, flour, and cooking oil.

First of all, lotus root, pork belly, flour, fungus, eggs, Haikai or rice, staring green onions, ginger, garlic, peppercorns, monosodium glutamate, soy sauce, salad oil, Shao wine. These are the basic raw materials for making couplings.

Hello dear and happy to answer for you. Kiss for you to find out the lotus root box to make the lotus root box with water: kiss, this to be divided into the situation Oh kiss 1

If it is a seven-hole lotus root, the moisture content is low, it will not be very brittle, and it is not easy to cut it with a knife when making a cracked lotus root clip, so it can be blanched. 2.However, if the nine-hole lotus root has a high moisture content and a crisp and tender texture, and the lotus root box needs to be filled with meat in the middle of the lotus root, if the lotus root is too crispy, it is easy to lead to a low success rate of the lotus root clip, so it is recommended to blanch the whole lotus root first The above is my full Huai Sui slip part to reply to the lead wax, I hope it can help you, I wish you a happy life