How to cook spicy fried lotus root chips? How to make spicy lotus root slices

Spicy fried lotus root slices.

Ingredients]: Appropriate amount of lotus root, 1 2 eggs, 80 grams of flour, 5 grams of baking powder, 40 grams of corn starch, 5 grams of baking soda, Method]:

1. After beating the eggs, add flour, corn starch, baking powder, baking soda, then pour in an appropriate amount of water, and stir well to form a yogurt-like batter.

2. Peel the lotus root and cut it into thin slices, soak it in water for 10 minutes to remove the excess starch, and then absorb the water on a kitchen paper towel.

4. Fry until the lotus root slices float up, then turn it over, fry it until both sides are golden and take it out, and put it on the oil blotting paper after getting out of the pot.

Ingredients for spicy and crispy fried lotus root slices.

2 knots of lotus root 50 grams of flour.

50 g cornstarch 1 tablespoon salt.

500 ml of cooking oil.

How to make spicy and crispy fried lotus root slices.

Step 1: Flour and starch 1:1

Step 2Add an appropriate amount of water and stir into a batter that is as thick as yogurt paste.

Step 3: Add a little salt and stir well.

Step 4: Peel and slice the lotus root.

Step 5: Heat the oil and hang the batter on the lotus root slices.

Step 6: Heat the oil pan 6, fry it until golden brown, remove the oil.

Step 7: Remove and sprinkle with cumin powder and chili powder.

Ingredients: 1 lotus root, appropriate amount of pepper and salt, appropriate amount of chili powder, appropriate amount of oil.

Step 1) Prepare the ingredients;

2) Peel the lotus root, cut it into thin slices, clean it, and soak it in water;

3) Burn the oil until it is 70% hot;

4) Put the chopsticks into the oil pan and make dense small bubbles.

5) Put in the lotus root slices;

6) Fry over medium-low heat until golden brown and remove from the fish;

7) Oil control;

8) Sprinkle with salt and pepper and paprika.

Tips: Put the chopsticks in the oil pan and make dense small bubbles, and then you can put them in the pan;

Be sure to fry until golden brown and then remove it to have a crispy and crunchy texture.

Ingredients: 500 grams of fresh lotus root, 25 grams of sesame oil, 40 grams of chili oil, 1 gram of Sichuan pepper powder, 20 grams of vinegar, 15 grams of soy sauce, appropriate amount of coriander, garlic, ginger, monosodium glutamate and refined salt.

Method] (1) Peel and wash the lotus root and cut it into slices, wash and chop the coriander and ginger into fine pieces, peel the garlic and wash it and chop it into a puree.

2) Put the wok on the fire, put the water to boil until it is about to boil, put in the cut lotus root slices to blanch, remove and cool with cool boiled water, add sesame oil, chili oil, Sichuan pepper powder, vinegar, soy sauce, minced coriander, minced garlic, minced ginger, monosodium glutamate and refined salt, mix well and serve.

Features] Crisp and refreshing, thirst-quenching.

Ingredients: 300 grams of lotus root and 120 grams of pork belly.

Appropriate amount of excipient oil, appropriate amount of Sichuan pepper, appropriate amount of green garlic and sparrow spine, appropriate amount of Pixian bean celery paste.

Step 1Prepare the ingredients.

2.Cut the lotus root into slices, not too thin, about 5 mm per slice.

3.Blanch the lotus root slices in boiling water.

4.Slice the pork belly and cut the garlic diagonally into sections.

5.Put a little or no oil in the pan and add the meat slices. (My pork belly isn't too fatty, so I put a little less celery to ooze some oil).

6.Sauté until the meat slices are slightly curled and the oil is spit out.

7.Pull the meat slices to the side of the pot, fry the peppercorns in oil until fragrant, and remove them.

8.Put the Pixian bean paste in the oil and stir-fry until fragrant.

9.Add the blanched lotus root slices.

10.Stir-fry evenly to taste.

11.Add the green garlic and stir-fry well, turn off the heat.

12.Serve directly or in a dry pot and slowly.