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In Zhejiang, it is called fried lotus root box, in Hubei it is called fried lotus root clip, their practice is much the same, are lotus root slices mixed with meat filling, wrapped in batter and then fried in the pot, the color is golden, the skin is crispy, because it is a combination of meat and vegetables, so, the taste of the lotus root clip is also very rich, and you can't eat the greasy taste.
In the eyes of my Hubei people, the difference between the lotus root clip and the lotus root box may be the difference between the lotus root, the lotus root powder in Hubei is glutinous, so another special dish in Hubei was born, pork ribs and lotus root soup, but the powder root is not available all over the country, at least in my cognitive world, there are more crisp lotus roots in Zhejiang, and less powder lotus, which is also the difference between Hubei lotus root clips and Zhejiang lotus root boxes.
Hubei is rich in lotus root, the quality of lotus root is better, crisp lotus root powder lotus root is available, fried lotus root clip uses crisp lotus, the taste is crispy, the use of powder lotus, the taste is glutinous, but if you often make lotus root clips, you will know that the use of crisp lotus root to make lotus root clips is easy to break, everyone's taste is different, whether it is powder lotus root or crisp lotus, there will be a group of loyal "fans".
Hubei cuisine has three major "main dishes", there will inevitably be fried meatballs, fried lotus root clips and fried fish pieces on the table on festive days such as New Year's holidays, lotus root clips are often everyone's favorite dishes on the table, and there are many diners who like this dish.
The lotus root is rich in nutrition, the lotus root contains starch, protein, vitamin C, oxidase and other components, but the sugar content of the lotus root is also high, the boiled or fried lotus root can "strengthen the spleen and appetize, benefit the blood and replenish the heart", because the lotus root contains pork, so its nutritional value is also richer, nourishing and appetizing, and enhancing the effect of resistance.
The production process of fried lotus root clips seems simple, but each step contains a lot of skills, such as: should you choose crispy lotus root or powder lotus root when frying lotus root clips?
You can leave a message in the comment area and tell us what you think? Do you buy fried lotus root clips in your kitchen or at the fried stall in the vegetable market around the Spring Festival every year?
1. What are the 3 steps that must be mastered for fried lotus root clips?
Fried lotus root clamp is a relatively complicated thing, the choice of lotus root, how to mix the meat filling, how to mix the batter, how to put the meat filling to the lotus root, how to fry the lotus root clip and other steps, if you want to make the lotus root clip delicious, the skills of each step need to be mastered, the following will give you a specific explanation, the three steps that the fried lotus root clip must master?
1. Simplify complex things, want to fry delicious lotus root clips in your own kitchen, pick out the three most critical steps, if these three steps are not done well, it will greatly affect the taste and texture of lotus root clips, but you also need to know that these three steps need to be fully mastered to make lotus root clips delicious.
2. What are the three most important steps of fried lotus root clips? The method of mixing the meat filling, the method of preparing the batter, and the frying process of the lotus root clip, these three steps are completely mastered, and you can also fry the crispy outside and tender inside at home, and after cooling, the taste is also very crispy.
3. Step 1, how to adjust the meat filling? The meat filling in the lotus root clamp is different from the dumpling filling, and it is also different from the meat filling of the fried meatballs that everyone loves to eat, and the meat filling in the lotus root clip should not be too fatty, so the pork belly should be regarded as the most suitable choice, there are fat and thin, and the ratio of fat and lean is also appropriate, with less fat and more lean meat.
The pork belly is chopped into a meat filling by hand, and the green onion ginger and pepper water are added to remove the smell, and it is also the process of replenishing the water to the meat filling.
The seasoning of the minced meat is relatively simple, add salt, light soy sauce, dark soy sauce, pepper, monosodium glutamate, etc., stir evenly and put it in the refrigerator to marinate for 30 minutes, which can make the taste of the minced meat better.
4. Step 2, how to adjust the batter, you need to use sweet potato starch, corn starch, all-purpose flour, edible oil and beer, no need for water at all. After adding beer, adjust it into a delicate batter, so that the prepared batter has three benefits, the taste is crispy, even if the fried lotus root clip is cooled, it will not return to moisture and become soft, and because of the addition of beer, the batter contains carbon dioxide, and the batter will be more crispy after frying, but there are also disadvantages, that is, the color of the lotus root clip is almost meaningful, and you can add egg yolk to improve.
5. Step three, the frying process of the lotus root clip, first of all, the oil temperature, the edible oil in the pot is the most suitable rapeseed oil, the fried lotus root clip is fragrant, the oil temperature should be controlled at 5 into the heat, put in the lotus root clip blank wrapped in batter, turn to medium heat and fry slowly, do not turn before the shape, it is easy to get out of the paste when turning, fry until the color of the lotus root clip on both sides is golden and take out, if you need to eat it immediately, you need to re-fry, re-fry it in high temperature oil for 20-30 seconds, so that the fried lotus root clip taste is the most crispy, and the meat filling is also tender.
2. Some tips for making lotus root clips?
The above introduced the three most important steps when frying lotus root clips, simplifying complex things, after learning these three steps to make lotus root clips, let's expand on some skills when making lotus root clips?
1. First of all, let's talk about some skills when adjusting the batter, everyone usually thinks that the use of corn starch with all-purpose flour is enough, but we don't know that corn starch has strong adsorption, after frying, especially the batter prepared with corn starch, after the lotus root is cooled, it usually becomes soft again, which is also the characteristics of corn starch, which is caused by great adsorption, and the way to improve is to replace corn starch with sweet potato starch.
The preparation of batter, if there are not many lotus root clips, you can mix the batter according to this ratio: 100 grams of sweet potato starch with 50 grams of all-purpose flour, add a little cooking oil, do not use water, add an egg yolk and an appropriate amount of beer, and stir into a delicate batter, so that the fried lotus root will taste fluffy and crispy, and it will not return to moisture and become soft after cooling.
Let's sum it up: keep in mind that "2 powders, 1 oil and 1 wine", the golden crispiness of the lotus root clip is not greasy, and "2 powder, 1 oil and 1 wine" refers to sweet potato starch, all-purpose flour, cooking oil and beer.
2. When adjusting the batter, why only add egg yolk and not egg white? Add eggs to the batter, originally everyone wanted to make the batter taste better, but after adding the whole egg, the color of the fried lotus root clip is indeed much better, the color is golden, but also because of the addition of eggs, the lotus root clip will quickly become soft after cooling, because this is the characteristics of eggs, you can understand this truth if you think about the egg cake you make at home, so, adjust the batter, you can only add egg yolk, for the color of the lotus root clamp after it is fried, the egg white can never be added.
3. When adjusting the batter, you still need to add more beer, so that the batter is slightly lighter, and it must not be thickened.
4. The meat filling in the lotus root sandwich, the fat should not be too much, it is best to choose a lean pork belly, too much lean meat, the taste of the meat filling will be hard and woody, too much fat, and the taste will become greasy, this degree is really not easy to grasp, you can deal with this thorny problem in this way.
Dumplings to adjust the meat filling, fried meatballs to adjust the meat filling, the fat and lean ratio is usually three fat and seven thin, or four fat and six thin, depending on personal dietary preferences, but the fried lotus root clip to adjust the meat filling, the fat and thin of the meat filling should be done in a ratio of 28, that is, 20% of the fat, 80% of the lean meat, so as to solve the problem of too thin or too fat.
5. When frying lotus root clips, the oil should be wide, and the cooking oil in the pot should be as much as possible, and the standard is to be able to cover the lotus root clips in the pot. Let's talk about the control of oil temperature, 5 into the hot oil temperature one by one into the batter wrapped in the lotus root blank, and then turn to medium and low heat to fry slowly, the fire can indeed quickly fry the batter until the color is golden, but the meat filling in the lotus root is half-cooked, so it needs to be fried slowly over medium and low heat.
3. How to fry lotus root clips?
In previous years, before the Spring Festival, my father would be busy with us to fry a big pot of lotus roots, adjust the meat filling, cut the lotus roots, and fry them in the pot, which seems to be a relatively simple thing, parents often have to be busy all day, and when it comes to dinner, I will also judge the products of their fried lotus roots. Now I also cook in the kitchen, for my carefully made dishes, I really don't like to be judged by others, now I think about it, I am too ignorant, and it is time to fry lotus root clips, let me tell you how to fry lotus root clips at home.
Ingredients: lotus root, pork belly, minced ginger, chopped green onion, salt, dark soy sauce, light soy sauce, sweet potato starch, all-purpose flour, eggs, monosodium glutamate, pepper, beer, cooking oil, etc.
Here's how:
1. Season and water the meat filling first, pork belly should be the most suitable choice, there are fat and thin, and the proportion of fat and lean is also appropriate, less fat and more lean meat. The pork belly is chopped into a meat filling by hand, and the green onion, ginger and pepper water are added to remove the smell, and it is also the process of replenishing the meat filling.
2. The seasoning of the meat filling is relatively simple, add salt, light soy sauce, dark soy sauce, pepper, monosodium glutamate, etc., stir evenly and put it in the refrigerator to marinate for 30 minutes, which can make the meat filling taste better.
3. After the meat filling is seasoned, because there is a time for refrigeration, you can start to process the lotus root, peel it and cut it into lotus root slices of moderate thickness, and soak them in clean water, so as to avoid the lotus root slices from blackening.
4. The preparation of batter, if there are not many lotus root clips, you can mix the batter according to this ratio: 100 grams of sweet potato starch with 50 grams of all-purpose flour, add a little cooking oil, do not use water, add an egg yolk and an appropriate amount of beer, and stir into a delicate batter, so that the fried lotus root will taste fluffy and crispy, and it will not return to moisture and become soft after cooling.
5. The batter is adjusted, the meat filling is also marinated, put a little meat filling in the two lotus root slices, press it, become firmer, put it aside, wait until all the lotus roots are sandwiched into the meat filling, and then wrap the batter in the pot one by one for frying.
6. After wrapping the batter in the lotus root sandwich with meat filling, put it into the oil pan one by one for frying, the oil should be wide when frying the lotus root clip, and the cooking oil in the pot should be as much as possible, and the standard is to be able to pass the lotus root clip in the pot.
7. Let's talk about the control of oil temperature, 5 into the hot oil temperature one by one into the battered lotus root blank, and then turn to medium and low heat to fry slowly, the fire can indeed quickly fry the batter until the color is golden, but the meat filling in the lotus root clip is half-cooked, so it needs to be fried slowly over medium and low heat.
8. If the family loves to eat lotus root clips, you can do more, lotus root only needs to be fried once, no need to re-fried, wait until the next time you eat it, and then re-frying, fried lotus root clips, after cooling, if it is eaten within 2-3 days, then you don't need to put it in the refrigerator to freeze, otherwise you need to freeze it.
Fourth, choose crispy lotus root or pink lotus root when frying lotus root clips?
Tender lotus root crisp old lotus root powder, at least in Hubei, so when we choose lotus root, try to choose pink lotus, that is, old lotus, this kind of lotus root has a darker skin color.
To make lotus root clips, try to choose larger powder lotus roots, when slicing, to achieve moderate thickness, rather a little thinner, not too thick, lotus root cut too thick is not easy to fry through, and cut too thin, the taste of the finished lotus root clip is indeed not very delicious, so, the thickness is the best.
At the end of writing, I still want to say a few words, fried lotus root clips, don't wrap the batter first and master the three steps, the lotus root clips are crispy on the outside and tender on the inside, and they are fragrant when cool.
Step 1, how should the meat filling be adjusted? The meat filling in the lotus root clamp is different from the dumpling filling, and it is also different from the meat filling of the fried meatballs that everyone loves to eat, and the meat filling in the lotus root clip should not be too fatty, so the pork belly should be regarded as the most suitable choice, there are fat and thin, and the ratio of fat and lean is also appropriate, with less fat and more lean meat.
The pork belly is chopped into a meat filling by hand, and the green onion ginger and pepper water are added to remove the smell, and it is also the process of replenishing the water to the meat filling.
Step two, how to adjust the batter? need to use sweet potato starch, corn starch, all-purpose flour, edible oil and beer, no need for water at all, after adding beer, adjust into a delicate batter, so that the prepared batter has three benefits, the taste is crispy, even if the fried lotus root clip is cooled, it will not return to moisture and become soft, at the same time, because of the addition of beer, the batter contains carbon dioxide, and the batter will be more crispy after frying, but there are also disadvantages, that is, the color of the lotus root clip is almost meaningful, you can add egg yolk to improve.
Step three, the frying process of the lotus root clip, first of all, the oil temperature, the edible oil in the pot is the most suitable rapeseed oil, the fried lotus root is fragrant, the oil temperature should be controlled at 5 into the heat, put in the lotus root clip blank wrapped in batter, turn to medium heat and fry slowly, do not turn before the shape, it is easy to get rid of the paste when turning, fry until the color on both sides of the lotus root clamp is golden and then take it out, if you need to eat it immediately, you need to re-fry, the high-temperature oil is complex for 20-30 seconds, so that the fried lotus root clip taste is the most crispy, and the meat filling is also tender.
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