Common practices of lotus root are lotus root clips, dry sautéed lotus root silk, stir-frying, fried lotus root box, lotus root rib soup, eight treasures brewed lotus root, wine cold mix lotus slices and so on.
Today's introduction is the pan-fried lotus clip of the gourmet production, the pan-fried lotus clip is a very classic home-cooked snack, mention the lotus root I first thought of the rib lotus root soup the second thought of the lotus clip, and the production materials of this dish are daily can be bought, the production steps are also very simple, novice Xiaobai is also easy to get started.
Summer Kitchen launched the "seven dishes a week, one recipe a day" lotus root series, with lotus root as the main ingredient, with different ingredients to make seven different dishes, aiming to stimulate the N kinds of lotus root possibilities, under the principle of economic convenience, with limited ingredients to make more delicious, to meet the diverse needs of taste buds, let you eat tricks.
Ingredients: lotus root, pork filling, minced green onion, minced ginger, salt, sesame oil, cooking wine, egg, starch
Equipment: Pan
Step 1
Wash the lotus root first and cut it into thin slices, try to cut it as thin as possible, otherwise it will not be easy to cook when frying later
Step 2
Meat filling (fat and lean half is better, can not be all lean meat, otherwise the taste is easy to chai) add chopped green onion, ginger, salt, cooking wine, sesame oil and other seasonings and mix well
Step 3
Divide the meat filling evenly, and each meat filling is sandwiched with two pieces of lotus root, pressed tightly, so that the meat filling fills the hole of each lotus piece
Step 4
First take the dry powder and stick it to the lotus flakes
Step 5
Stir the egg whites and starch into a paste so that the meat-filled lotus clips are evenly coated with the paste
(When adjusting the batter, the ratio of starch and flour to egg white is 1:1:1, and then add an appropriate amount of water and seasonings such as five-spice powder and salt, and the batter is as thick as possible)
Step 6
Heat the pot until the water in the pot has completely evaporated (if there is water in the pot, it will splash with the oil)
Pour oil into the pot, heat on high heat, let the oil heat to about 70% heat, put the lotus clip into the pot, turn the low heat to cover and fry for three to five minutes, then flip this side after setting, fry the reverse side for three minutes, and then fry until golden brown and slightly charred, you can drain the oil!
Step 7
Dip a little ketchup or chili sauce, pretzel, etc., super delicious!!!
Note: Lotus is cold, and pregnant women should not eat it too early! This dish is easy to eat and catch fire, although the taste is beautiful, don't be gluttonous!
Encyclopedia:
Lotus root, also known as lotus root, slightly sweet and crisp, can be eaten raw or vegetables, and the medicinal value is very high, its roots, leaves, flowers and fruits are treasures, can be nourished into medicine. Lotus powder can eliminate food and stop diarrhea, appetizing and clearing heat can also nourish... When buying lotus roots, you should choose a yellow-brown skin and a thick and white flesh. If it is black or smelly, it is not suitable for making ingredients. Do not use iron kitchen utensils when cooking lotus root, so as not to cause food to turn black. Uncut lotus roots can be left at room temperature for a week, but because the lotus roots are easy to turn black, the cut part is easy to rot, so the cut lotus roots should be covered with plastic wrap at the incision and refrigerated for about a week. Lotus is cold, pregnant women should not eat prematurely; lotus is cold, raw to eat crisp and refreshing, but hinder the spleen and stomach. Spleen and stomach digestive function is low, stool leakage should not be eaten raw!