New Year s table delicacy fried lotus root clip, if you want to fry the taste of crispy on the outsi

Egg whites, batter. Before frying the crispy meat, add raw egg whites and two teaspoons of starch to the marinated cooked meat filling, and then stir the meat filling well, so that the meat is tender.

If you want to fry the lotus root to make it crispy on the outside and tender on the inside, you need to wrap a little batter on the outside, then fry it on low heat, and then fry it again on high heat, so that it will be very crispy.

First of all, the heat should not be too high, the temperature should not be too high, add more flavor, coat more flour, and turn it more.

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.

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.

The method of fried lotus root clip is as follows:Ingredients: 1 lotus root, 200 grams of pork filling, appropriate amount of salt, appropriate amount of ginger juice, appropriate amount of cooking wine, appropriate amount of corn starch, 75 grams of flour, 75 grams of glutinous rice flour, 135 grams of water, 1 gram of white pepper powder, appropriate amount of edible oil.

Steps: 1. Prepare the main ingredients.

2. Peel and clean the lotus root.

3. Add an appropriate amount of salt, ginger juice, cooking wine, cornstarch and an appropriate amount of water to the pork filling and stir in one direction.

4. Cut the lotus root into thick slices of 5mm-7mm.

5. Spread the mixed meat filling evenly on the lotus root slices.

6. The two pieces are buckled together and gently pressed flat with your hands.

7. Mix flour (75 grams), glutinous rice flour (75 grams), water (135 grams), white pepper powder and an appropriate amount of salt into a batter.

8. Wrap the finished lotus root in batter.

9. Add an appropriate amount of cooking oil to the pot, and the temperature of the cooking oil is 60% hot.

10. Fry the lotus root in the pan until golden brown on both sides.

11. Control the excess oil and eat.

The method of fried lotus root clip is as follows:

Ingredients: 430 grams of ground pork, 10 grams of salt, 10 grams of chicken broth powder, 2 tablespoons of vegetable oil.

Excipients: 100 grams of light soy sauce, 100 grams of water, 1 egg, 5 grams of minced ginger, 15 grams of minced green onion, appropriate amount of starch, 1 spoon of dark soy sauce.

1. Prepare the pork filling, add 10 grams of salt, 10 grams of chicken broth mix, 100 grams of light soy sauce and 1 tablespoon of dark soy sauce.

Chop finely chop the green onion.

Gram ginger is also finely chopped.

4. Add the minced meat together and beat in an egg.

5. Stir well, then add 100 grams of water, and whip quickly until the meat filling is thick and strong.

6. Add 2 tablespoons of vegetable oil to the mixed meat filling and continue to beat until even.

7. Cover the stirred meat filling with plastic wrap and refrigerate it for more than 2 hours.

8. Scrape off the skin of the fresh lotus root and wash it.

9. Cutting even the blade, that is, a knife is constantly broken, cut the whole lotus, and the lotus root slice is thinner to be more delicious.

10. Take out the marinated meat filling, fill the appropriate amount of meat filling into the cut lotus root slices, and gently flatten the filling so that the filling is not too full.

11. Do all in turn.

12. Prepare an appropriate amount of dry starch or fried powder. Wrap the lotus root in dry powder.

13. Add a tablespoon of oil to the frying pan, put the lotus root clips wrapped in dry powder into the pan, and fry over medium-low heat until golden brown on both sides. If you do too much or the oil is consumed quickly, you can add some oil in moderation.

I have eaten it, that is, I wash the lotus root first, then put it directly into the flour to roll it, and then wait for the oil to heat the pan and fry it.

Peel and cut the lotus root slices into slices, then add an appropriate amount of meat between the two slices of lotus root so that the filling is evenly sandwiched between the two slices of lotus root, if the edge is exposed, you can use a spoon to get it down along the edge of the lotus.

Eaten; Stir the minced meat filling with green onions, ginger salt, and chicken essence well, wash and cut the lotus root into slices, stuff the meat filling into the lotus root, stir the flour with water and stir it into a batter, wrap the lotus root with the meat filling in flour, and then put it in an oil pan and fry it until golden brown on both sides.