The batter you make yourself always can t get on the lotus root, how should the batter of the fried

The fried lotus root box is also called fried lotus root clip in some areas, and the golden surface is wrapped around the duck gizzard.

The duck gizzard is wrapped in a layer of dumpling filling in the middle, which is crispy and sweet when you bite into it, and has a long aftertaste. Every time there is a festival or when there are customers at home, I always fry a plate of lotus root boxes, and dozens of them will be swallowed in the blink of an eye, which is really unbearable. Although fried food is delicious, it is not suitable for excessive eating, and sometimes it is too addictive.

The batter preparation and processing technology and method are the first, and the amount of batter used is controlled according to the amount of money of the type of fried dough. Pour the basin with appropriate cold water and then <>

Put a small amount of wheat flour.

Pour in, mix and whip vigorously with chopsticks, so that the wheat flour is sufficiently sprinkled, so that it is not easy to make gnocchi soup, if you feel that the portion is not enough, you can add some flour and water, enough and evenly. It is necessary to ensure that it does not thicken, and the batter hanging too much will be thickened, which will harm the feeling. Don't be too thin, it's too thin, the lotus root box can't be hung on the top, and it's very easy to slide down.

To grasp the concentration value, <>

and the proportion of water and wheat flour. Naturally, some like to pretend to be a beaten raw egg.

It looks soft that way. You can also replace wheat flour with tapioca starch.

In a bowl, add wheat flour, tapioca starch, a pinch of salt, vegetable oil, and raw eggs. (Wheat flour, tapioca starch ratio 1:1) when everything is ready, press clockwise.

Stir until viscous. The consistency of the thin mortar is based on the wooden chopsticks being lifted into a strip as the standard. To achieve a crunchy taste, do not put water in the case of mixing batter. If it is a little thicker, you can add a little vegetable oil. In the case of fried to, <>

Be sure to divide it into 2 times, the first time to fry until the shape is perfect, and the second time to wait for the oil temperature in the pot to be high and then pour it into the pan and fry it quickly, so as to ensure that the outside is crispy and the inside is tender. If you want to fry a delicious lotus root box, it is absolutely not enough to adjust the batter accurately, and gradually choose a crispy lotus root. Secondly, mix the dumpling filling, the saltiness is moderate, evenly spread in the lotus root box, and finally, the fried lotus root box must master the temperature of the oil, and fry it until golden brown.

This is because you adjust it too thin, so it can't touch the lotus root, take a container and put flour and fruit in it, and the ratio of flour and fruit is 1:1, then add salt and then add water, there are chopsticks to stir until there is no granularity, and the viscosity is just right, the speed of dripping from the chopsticks is relatively slow, so it is adjusted again, and then add some cooking oil to stir it up, let it stand for a few minutes, and the batter will be adjusted.

When we adjust the batter, the batter must not be too thin or too dry, too thin and too dry, and it cannot be stained on the even, and when the batter is dripped in with chopsticks, it will be in a straight line, so that it is OK.

You can choose to add starch, yeast powder and water to it, and then stir constantly, if you find that it has solidified, you can add more water until it becomes a paste.

In fact, whether it is a fried lotus root clip or a lotus root box, it is not wrapped in flour or cornstarch, it is flour and cornstarch in proportion, add water, baking powder, a little salt and cooking oil to mix into a paste, and then hang the paste and put it into 7 layers of oil temperature (a layer of oil temperature 30) to fry, if you eat it at that time, fry it until it is finalized, take it out and fry it again, and the lotus root clip will be crispy and tender.

The above crispy paste is a multi-purpose crispy paste in our hotel, which can fry crispy fresh milk, lotus root clips, lotus root boxes and other delicacies that need to hang crispy paste. So what is its proportion? The ratio of flour, corn starch, baking powder, and yeast is 10:

There is no ratio between salt and cooking oil, so you can estimate it yourself. If there is flour and starch at home, it is recommended that flour and starch be mixed in accordance with the ratio of 2:1, add a small spoon of salt to increase the bottom taste, the combination of flour and starch makes the skin of the lotus root more crispy, and the inside can also maintain the original taste and nutrition of the lotus root.

<> each lotus root cake should be fried until golden brown on both sides. If the extra small lotus root slices cannot be sandwiched into lotus root cakes, they are stuffed with meat in the holes, then wrapped in batter and fried in the pot. Eating fried lotus root slices requires dipping sauce, which is generally two kinds, sweet sauce and chili sauce!

To boil sweet noodle sauce, it is to take a bowl, add sweet noodle sauce, light soy sauce, barbecue sauce, cumin powder, sugar, add water to dilute, and then pour in the batter, fry it into a paste, a little thicker, and it is convenient to brush the lotus root slices! Chili sauce depends on the personal taste of the place, you can directly brush that canned chili sauce! I love the pure chili sauce of the sand county snacks!

Spicy and salty! > first of all, choose the material, the lotus root should be selected coarse, do not choose the section before the lotus, the lotus root that comes out of this way is thick, there is a taste, peel and wash and then slice, soak it in salt water, drain the water. Put a little oil in the pot, stir-fry the ginger slices until fragrant, put in 10 grams of dried red pepper and stir-fry the spicy taste, add the minced meat and fry until fragrant, then add a small spoon of Pixian bean paste and fry the red, then put in the green and red pepper slices and green garlic and fry on high heat, then season with oil-consuming monosodium glutamate and pepper, and finally add peanuts and stir-fry evenly, pour in sesame oil to get out of the pot and put on the plate.

The most correct is to use crispy paste, the ratio of starch and flour should be adjusted to 2:1, not too thick, not too thin, viscous just right.

Flour and starch should be used, and the flour starch is mixed with the egg to form a batter according to the proportion, which will not be too sticky and not too loose, and will not stick to the lotus root slices.

It is better to use starch paste, which has strong adhesion and is not easy to fall off after sticking.

It is best to use flour, because flour will combine the lotus root, and after frying it like this, the crispiness of the lotus root will be even better, so it is better to fry it in flour.

I think it's a flour paste, but if you use starch paste, it won't be able to wrap it at all, and it's already pasted if it's not fried.

We should use this kind of flour, this pot is very good, and in the whole process you will find that this texture is very good and very comfortable and tasteful, very perfect.

Ingredients: 300 grams of pork, 350 grams of lotus root, 100 grams of eggs, appropriate amount of accessories: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of oil, appropriate amount of oil, appropriate amount of thirteen spices, appropriate amount of water, appropriate amount of flour.

Step 11Wash and peel the lotus root.

Step 22 of the practice of frying lotus root boxesCut the lotus root into slices, do not cut it when cutting, cut it to the same width and then cut it into a knife, and cut it into a lotus root clip.

Step 33 of the practice of frying lotus root boxBring the water to a boil in a pot, put in the lotus root slices and cook for five minutes, and remove the cold water control water to fry the lotus root box Step 44Pork minced into minced meat.

Step 55 of the practice of frying lotus root boxesChop the green onion and ginger into minced pieces, add the green onion and ginger to the pork filling, cooking wine, oil, salt, thirteen spices and stir well.

Step 66 of the practice of frying lotus root boxAdd flour and eggs and water and stir into a thin paste to fry the lotus root boxStep 77The lotus root is cold inside and the meat filling is set aside.

Step 88 of the practice of frying lotus root boxesThe lotus root clip is filled with meat filling and dipped in a batter to fry the lotus root boxPour oil into a pan and heat it, 50% hot.

Step 1010 of the practice of frying lotus root boxesPut the lotus root clip into the pot and fry the lotus root box on both sides to fry the lotus root box Step 1111The finished product is plated.

Fried lotus root box for the New Year, the batter is wrong only with water, and the correct way tells you that it is crispy and crispy.

When frying the lotus root box, there is a trick to adjust the paste, add some it, the lotus root box is crispy and crispy, and it is very delicious.

1.In addition to the flour, add some glutinous rice flour and Cheng Yuhui flour to the ratio of 1:1:1.

2.In addition, the batter is made with beer instead of water, and the fried lotus root box tastes more delicious and the skin will be crispier.

3.This kind of fried coupling of crispy paste has a golden color and a delicious and crispy taste.

Put 55 grams of potato starch in a bowl and add about 45 grams of water, generally without salt, but you can also add salt to increase the bottom taste. Then you can stir constantly, as long as you don't add flour, you can stir as much as you like.

Because flour is not pure starch, if stirred in one direction, it can be glutened. The pure starch made from wheat is wheat starch, also known as flour. Although starch is dry, it still has very little water content.

According to the edible potato starch standard, potato starch made by wet grinding is divided into three grades: excellent, first-grade and second-grade. The difference in water content determines the grade of potato starch.

Judging that the crispy paste is stirred:

It's still the old way, and it can be pulled into a straight line. At the moment, though, the crispy paste isn't done yet. Finally, 8 grams of vegetable oil should be added, which is added in two parts, and the role of the oil is to make the shortening, so that the oil and the batter are completely blended together.

Stir until you can't see the oil at all, and let the oil and batter blend together thoroughly to complete the crispy batter. Do not use the crispy paste immediately, and let it sit for at least 10 minutes before starting to fry.

After the lotus root clamp is done, you need to wrap a layer of batter, and then throw it into the pan to fry, so that the lotus root clip has a golden color. So how to adjust the batter of the fried lotus root sandwich? How to make the batter of the fried lotus root sandwich.

How to adjust the batter of the fried lotus root.

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

The fried lotus root clip pays attention to the outside and the inside is tender, as long as you master the following tips, you will be handy to make. Before making a lotus root clip, you should first cut the lotus root into a clamping blade of 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. 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.

Finally, there is the control of oil temperature. If the oil temperature is too high, it is easy to cause the outer paste to grow inside, and if it is too low, it will be fried and not cooked, and it is more appropriate to heat it five or six times.

How to make the batter of the fried lotus root sandwich.

The batter made by someone is very thin, and the appearance of the yellow crispy shell is so thin that it does not even cover the lotus root slices, and the appearance of the lotus root is directly presented to the diners. Although this kind of lotus root clip has a beautiful shape, the taste of the crispy shell is very weak, which is no different from directly fried lotus root. Wuhan's lotus root clip, the batter should not be thin or thick, pay attention to a layer of crispy shell that can fully wrap the lotus root slices, resulting in the contrast between the sweet and crispy taste of the crispy shell and the inner layer of lotus root slices, and you must vaguely see several holes in the lotus root, transparent but not leaky.

If the batter is too thick and the lotus root is slightly cooled, the puff pastry will be weak and lose its crispiness, and it will feel like a fried lotus root steamed bun, which is not advisable. The key to making the batter is to beat the eggs until they are slightly foamy, and use the air wrapped in the egg whites to support the crispy texture after frying.

It's the same thing when you see someone mixing baking soda into the batter: air bubbles up the taste. But baking soda has a bit of an astringent alkaline taste, so be sure to add less.

Eggs can be beaten well or without baking soda. Second, the batter is too thick, the effect of frying is not refreshing and not crispy enough, and if it is too thin, it cannot hang the batter, causing the crisp shell to be too thin and lose its taste. Therefore, the batter should be adjusted to the point where it runs down the chopsticks in a slow linear pattern.

If the batter is too thin, you can hang the batter and fry it again after hanging it in the oil pan again, so that the appearance is also refreshing and the taste of the crispy shell is good. This is the little remedy I have learned from my failures.

Cooking tips for fried lotus root clips.

1. If you do more at a time, in order to prevent the lotus root from turning black, soak it in light salt water after cutting.

2. Adjust the batter and use chopsticks to pick it up to flow into a line. If you don't grasp this well, you can put it in a pot first, and it is best to see the hole of the fried lotus root so that it is completely battered.

3. It's okay if you don't add baking soda.