How to fry lotus root strips crispy, how to fry lotus root strips fragrant and crispy

1.Peel off the outer skin of the lotus root and cut it into thin slices.

2.a few shallots, chopped into green onions; A few garlic crumbles, pat them apart and cut them into minced garlic; a piece of ginger, chopped into minced ginger; A few millet peppers, cut into rings and set aside.

3.Boil water in the pot, add 5 grams of white vinegar after the water boils, white vinegar can prevent the oxidation of lotus root and turn black. Pour in the cut lotus root, blanch for about 2 minutes, pour out after the lotus root is broken, rinse with water to control the water and set aside.

4.When the oil is burned in the pot, we hang a paste on the lotus root: sprinkle an appropriate amount of starch into the pot, mix well to make the starch cover the surface of the lotus root, and the starch can make the lotus root taste more crispy and not easy to soften.

5.When the oil temperature rises to 5 percent and the oil level is close to smoking, put the starched lotus roots into the pot one by one to prevent the lotus roots from sticking. Keep the heat on medium-low heat and fry for 2 minutes, fry the lotus root crispy, fry it thoroughly, and pour out the oil.

6.Leave the bottom oil in the pot, sprinkle a small pinch of green peppercorns to burst the fragrance after the oil is hot, pour in the small ingredients and stir-fry to make the spicy taste.

7.Then pour the fried lotus root into the pot, stir-fry evenly, then add 2 grams of salt, a little sugar, 1 gram of chicken powder, 1 gram of pepper to taste, pour in chopped green onions, pour in a little oil, stir-fry a few times to get out of the pot and put it on the plate.

Deep-fried lotus root strips do this, golden brown and crispy super delicious. Today I will share with you a fried lotus root, you can also make it for yourself when you are free, cut the lotus root into thin strips, beat two eggs into the bowl, break up the eggs, pour in the lotus root, pepper, then add flour, stir evenly, the oil is burned to its small bubbles, we fry it in the pot, smash it until it is browned on both sides, crispy and then scoop it up, and the delicious fried lotus root is ready.

Ingredients for crispy fried lotus root strips (crispy on the outside and crispy on the inside).

White lotus root: 2 eggs, 2 flours, 120 grams (for egg batter), starch: 50 grams, flour 60 grams (for lotus root strips), water: 160 grams, salt, 1 tablespoon of five-spice powder, 1 tablespoon of peanut oil, 500 grams.

Steps to make crispy fried lotus root noodles (crispy on the outside and crispy on the inside).

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Step 1: Wash and peel the white lotus root for later use.

Step 2: 120 grams of flour and 50 grams of starch for later use.

Step 3: Cut the lotus root into strips and marinate with half a spoon of salt for 10 minutes.

Step 4: Mix the cut lotus root sticks with 60 grams of flour and coat each lotus root strip with flour.

Step 5: Put 120 grams of flour and 50 grams of starch in a large bowl.

Step 6Beat two eggs, 1 tablespoon of salt and 1 tablespoon of five-spice powder.

Step 7: Put 160 grams of water and stir well, there are no dry noodles and small pimples.

Step 8Put the floured lotus root sticks into the egg batter and coat each lotus root strip with batter.

Step 9: Put 500 grams of peanut oil into the wok, the oil temperature is 60%, put the battered lotus root strips into the oil pan one by one, fry and shape over medium heat.

Step 10Turn on high heat, increase the oil temperature again, put in the lotus root strips and fry again, fry until golden brown, remove and put on a plate.

Here's how to fry lotus root strips until they're crispy:

Prepare materials: 3 sections of lotus root. 1 tablespoon of cooking wine, 1 piece of ginger, 2 shallots, 2 garlic, 6 grams of refined salt, 20 grams of lotus root powder, 1 tablespoon of light soy sauce, 3 eggs, 10 grams of white pepper, 5 grams of chicken essence. Peel the lotus root and cut it into strips.

Peel the ginger, remove the roots of the chives, peel the garlic, and then squeeze the ginger, shallots and garlic to remove the slag and extract the juice. Beat the eggs, take the egg whites, add lotus root powder, cooking wine, salt, ginger juice, chicken essence, pepper, and mix well with chopsticks. Put oil in the pot, when the oil is hot, dip the lotus root in the egg wash and fry it in the oil pan, and remove the oil when it is golden.

Another approach

Prepare ingredients: 800 grams of lotus root, appropriate amount of oil, 2 grams of salt, 2 grams of five-spice powder, 2 grams of edible alkaline noodles. Wash and peel the lotus root and cut it into thin strips one centimeter wide; Sprinkle the edible alkali, stir well, and marinate for about 10 minutes; Soak the sweet potato starch in water; Add the same amount of flour and stir to combine.

Sprinkle in 1 gram of salt and 1 gram of five-spice powder, stir into a thin batter, that is, dip the batter with your hands, which can flow down continuously; The pickled lotus root with alkaline noodles is filtered out of the pickled water, and then two grams of salt and one gram of five-spice powder are added, and a little black pepper foam can also be added, and stir well; Dip the lotus root strips in batter, put oil in the pot, fry them until golden brown and take them out to eat, and the family likes them very much.

<>1. Ingredients: a lotus root, an egg, 80 grams of corn starch, 65 grams of fried breading, a small amount of chicken essence, and an appropriate amount of water.

2. Put 65 grams of fried bread, 80 grams of corn starch, a small amount of chicken essence, 1 egg, and an appropriate amount of water into a container of dry pins and stir well.

3. Wash and peel the lotus root and cut into strips.

4. Add a little flour to the cut lotus root and mix well, then put it into the flour batter and mix well.

5. Put it in the oil pan and fry it until golden brown, remove and drain the oil.

6. After the fried lotus root is put into a basin, it can be eaten with tomato sauce.

The method of fried lotus root strips is as follows:1. Peel the lotus root first, cut it into strips, and then add some salt to marinate for a while. Ginger and garlic minced.

2. Add 4 tablespoons of flour, 2 tablespoons of starch, an egg and a little Nande to the marinated lotus root. Stir until the batter sticks to each lotus root. Add the flour little by little, and if it's too dry, you can add some water in moderation.

3. Add more oil to the wok, pour the lotus root into the oil pot after the oil temperature rises, fry it until the lotus root is golden brown, you can remove the oil, and the oil can be put on a plate and eaten after a while.

Lotus root has the effect of strengthening the spleen and appetizing, nourishing the heart and soothing the nerves, nourishing blood and invigorating qi, and is a good food to cool off the heat in summer, and the lotus root can also promote gastrointestinal peristalsis, so as to achieve the effect of strengthening the spleen and stomach, reducing flatulence and smoothing the qi. The lotus root is quite delicious whether it is cold, stir-fried, stewed, or boiled.

The oil is very hot, according to personal preference, you can wrap a little starch before putting it into the pot, and fry it for about 20 seconds to get out of the pot, so that it tastes crispy.

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.

Make a lotus root box, mix a good meat filling and sandwich it in the prepared lotus root slices, wrap it in batter, if you want the skin to be crispy, you can add a little egg to the batter to make it crispier, and fry it in an oil pan until it is golden brown.