Lotus root is a common dish in the diet, especially in autumn and winter, when lotus root is on the market in large quantities, stir-fry a plate of lotus chips, crispy fried a plate of lotus box, are a delicious next meal dish.
Lotus root is refreshing in taste and rich in nutrients, and is known as one of the "Eight Immortals of Water". Lotus root is rich in vitamin C, protein, starch, as well as oxidase and a variety of trace elements, as the saying goes: "autumn lotus is the most tonic", there is a certain reason, autumn and winter eat lotus root can supplement nutrition, promote digestion, improve appetite.
Lotus root is delicious, but we should pay attention to when buying lotus root, lotus root has "seven holes of lotus" and "nine holes of lotus", and the taste and texture of these two kinds of lotus are very different, we must choose the right root when cooking, do not make a mistake, otherwise it will affect the taste of the dish. Let's talk about the main differences between "seven holes" and "nine holes".
As the name suggests, the seven-hole lotus root is after the lotus root is cut, and there are seven holes in the outer ring on the cross-sectional surface. The color of the seven-hole lotus is dark yellow and slightly reddish, so it is also called red lotus, the shape is short and fat, and it does not look as slender as the nine-hole lotus. Seven-hole lotus has a high starch content and a low water content, so it will appear more viscous when cooking, and the taste is also more powdery and sticky noodles, and the seven-hole lotus root is suitable for soup or stew with meat such as ribs.
Nine-hole lotus root is a lotus root with nine holes in the cross-section after cutting, most of what we usually see is nine-hole lotus, the color of the nine-hole lotus is relatively white, and the shape is relatively slender. Compared with the seven-hole lotus, the nine-hole lotus has a high water content and a small starch content, so the taste is relatively crisp and crunchy, and it is generally suitable for stir-frying or cold mixing.
Because the appearance of the two lotuses is relatively different, when purchasing, as long as we look closely, we can easily distinguish the two lotuses. White slender is the nine-hole lotus, short thick and dark yellow is the seven-hole lotus, or you can also use your fingernails to pinch the surface of the lotus, the texture is hard is the seven-hole lotus, the texture is crisp and tender is the nine-hole lotus.
From the perspective of nutritional value, there is not much difference between seven-hole lotus and nine-hole lotus, but there is a big difference in taste and texture, so we should choose the right lotus root according to our own needs when purchasing, cook the crispy taste of the dish with nine-hole lotus, and choose the seven-hole lotus root when cooking soft glutinous dishes.
Ingredients required: lotus root, minced meat, egg, minced green onion and ginger, tender meat powder, thirteen spices, soy sauce, soy sauce, salt, cooking oil, water, dipping sauce.
Preparation Method:
Step 1: Add minced onion and ginger, dark soy sauce, soy sauce, thirteen spices, and salt to the meat filling, stir well, and stir vigorously in the same direction. After stirring, cover and let stand for 20 minutes to allow the meat filling to fully flavor.
Step 2: Wash and peel the lotus root, cut it into slightly thicker thin slices with a knife, and do not cut off the adjacent two slices. When cooking, if the lotus slices are not used for a long time after cutting, soak the lotus slices in water to prevent the lotus slices from oxidizing and discoloration in the air.
Step 3: Put the cut meat filling in the middle of the two lotus slices, and squeeze it slightly by hand to let the lotus box and the meat filling stick tightly together to prevent the lotus box from cracking when frying. When choosing meat filling, it is best to choose fat and lean pork belly to grind the meat filling, so that the stickiness of the meat filling is high.
Step 4: Pour tender meat powder into the bowl, beat two eggs, stir into a uniform paste, not too thin or too thick, to be able to hang evenly on the surface of the lotus flakes is appropriate, if too thick, you can add a small amount of water to mix. After the mixing is complete, put the lotus box into the mixed paste and hang the paste evenly on both sides.
Step 5: Burn the oil in the pan, when the oil temperature is 70% hot, put it into the hanging paste box and fry it. When you put down the lotus box, one by one, do not put down a lot at a time, to prevent the lotus box from sticking together.
Step 6: When the lotus box is fried on both sides of the golden brown, slightly discolored when fished out, then adjust the fire to heat the oil, when the oil temperature is 90% hot, go down to the lotus box, re-fry for about 15 seconds, quickly fish out the plate, sprinkle your favorite dipping sauce, you can eat.
When cooking a fried dish, be sure to re-fry it a second time. The first time it is fried over medium heat, the purpose is to fry the ingredients thoroughly; the second time to turn the heat, wait for the oil temperature to rise, and then put in the ingredients to quickly fry, with high temperature to force out the moisture in the ingredients, so that the fried dishes will taste crisp, even if placed for a period of time will not be soft.
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