Autumn is the season when lotus roots are on the market in large quantities, and lotus roots can be sliced and fried with sweet and sour lotus roots; can be cut into strips and fried with leeks; can be stewed with ribs; and can also be made into lotus root porridge with rice. People around Huaiyang can also make lotus clips.
Lotus clips, as the name suggests, have "clips", use a kitchen knife to cut the lotus into two thin slices that are slightly linked together.
Fat and lean pork, after dicing, add ginger and shallots together to chop into minced meat, add salt, cooking wine, pepper, a little soy sauce, oyster sauce, two eggs, a little chicken essence powder, you can also add some pepper powder, add the right amount of starch to adjust the consistency, use chopsticks clockwise for 5 minutes, let it be made into meat filling for later.
Beat the flour and water clockwise for 5 minutes and let stand for 10 minutes to make a highly viscous paste.
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Add the meat filling in the middle of the lotus clip, and put the meat filling into the batter so that the batter fully envelops the lotus clip.
Wrap the batter of the lotus clip into the oil pan frying, put in the lid of the pot for 3-5 minutes, let the lotus clip in the oil and water steam under the steaming all cooked thoroughly, open the lid, slightly reverse frying, both sides of the yellow for the best quality, the taste will be somewhat crisp.
It is being turned over and fried.
The fried lotus clips are crispy and fragrant, suitable for all ages, super delicious. The first time it was made, the frying time passed a little, and the yellowish color turned black and yellow, which did not look very good.