#Headline Creation Challenge#How to make a fried lotus root box to be crispy on the outside and tender on the inside, fresh and delicious, teach you simple methods, learn in 3 minutes
Fried lotus root box is a local name in Zhejiang, and there are many ways to do this snack. However, according to the practice of Zhejiang cuisine, it is necessary to choose fat three lean seven meat filling, because the meat quality of the lotus root box is not fat or lean, just right. In addition, when making a fried lotus root box, you must choose fresh lotus root, not the kind of lotus root slices that have been soaked in water, because the former can ensure the crispness of the lotus root chips. So how to make the fried lotus root box, in order to make it crispy on the outside and tender inside, fresh and delicious, the following teaches you simple methods, 3 minutes to pack you can learn.
Fried lotus root box
Take the washed ginger, green onion white and add a little water and put it in the cooking wine machine to beat into green onion and ginger water. Pork peeling, choose fat three lean seven front sandwich meat is the best, fat and lean meat should be cut separately, and then put the fat meat and green onion and ginger water into the cooking wine machine to crush, and then put the lean meat in and crush.
Put white pepper, salt, light soy sauce and dark soy sauce into the minced meat, beat well in one direction, add the eggs and continue to stir in one direction. Then add the corn starch, stir well in one direction, stir until the minced meat is sticky, put the chopped green onion on top, and stir well when using.
Peel the fresh lotus root and prepare a bowl of water to soak the sliced lotus root. It should be noted that because it is a fried lotus root box, the cutting method of the lotus root slices should be cut without cutting, and then cut off when cutting again.
After all the cuts are made, drain the water soaked in the lotus root flakes, wash off the starch on the surface of the lotus root flakes, put water and salt in a bowl, and soak the lotus root flakes for later use.
Mix batter: mix low-gluten flour, glutinous rice flour and salt well, add beer, and then add a little water and stir well. Then add a tablespoon of cooking oil, stir again to combine, and use chopsticks to pick up the batter.
Take a lotus root slice, stretch it out with your fingers, and with the other hand, use chopsticks to hold a little minced meat, and quickly spread it in the middle of the lotus root slice. At the same time, the fingers should be pinched at the junction under the lotus root to help the lotus root piece not to be stretched off.
After the chopsticks are removed, the fingers pinch the two lotus root slices against each other to spread the minced meat. After clamping them one by one, you can prepare to fry.
Put oil in the pan, turn on medium-low heat, and when the oil is hot, drop a drop of batter, if the batter can float quickly, you can fry the lotus root box. Put a lotus root box in the batter, coat the batter evenly, and fry it in a pan.
Fry until the lotus root box turns yellow, take it out, re-fry again, turn the heat to medium-high heat, put the lotus root box in, fry for about 25 seconds, and also fry until the surface is golden brown.
After frying, the lotus root box can be eaten directly or paired with your favorite dipping sauce. If you do a lot at once, you can use the fresh-keeping bag to divide it, refrigerate or eat it frozen for preservation. When you want to eat it, you can re-fry it again to ensure the crispy taste of the lotus root box.