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A complete collection of the practice of fried lotus root

1. Method 1: 300g lotus root, 2 spring onions, 5g dried pepper, 5g salt, 3g monosodium glutamate, 5g Chinese prickly ash, 20g starch, 1000 g salad oil. Peel lotus root, rinse, shred, roll dry starch. Shred spring onions and shredded dried chili. Heat the wok with oil until 70% hot, deep-fry the shredded lotus root until golden, remove and control the oil.

2. for the steps of deep-frying lotus root strips, please click on the input picture to describe two lotus roots. Please click on the input picture description 2 to wash the lotus root, peel and cut into strips. Please click to enter picture description 3 after blanching water and set aside. Please click to enter the picture description of 4 green onions, chopped ginger. Please click to enter picture description 5 to add five-spice powder, salt and soy sauce. Please click to enter picture description 6 and then add the flour and stir into the batter.

3. Fried lotus root slices with minced meat: prepare the lotus root, peel it and cut it into slices, soak it in clean water for a while and remove the starch from the lotus root. Put minced pork into a bowl, add salt, light soy sauce, cooking wine, starch, chopped spring onion and ginger, stir and marinate for a while. Spread the pickled minced pork evenly on the lotus root slices. Cool the oil in a hot pan and deep-fry the lotus root slices until golden brown on both sides.

4. Cut off the 2 ends of the lotus root, cut off the outer skin of the lotus root, do not plane too thick, and scrape some uneven places with a fruit knife. The lotus root is cut in half vertically and cut into thin slices 0.5 cm thick. The lotus root is cut into long strips of 4-5 cm and soaked in water to prevent the oxidation color of the lotus root from getting darker. In a large bowl with depth, put in flour, cornstarch and water.

5. The practice of deep-fried lotus root strips is as follows: peel the lotus root first, cut it into strips, and then add some salt to marinate for a while. Chop ginger and garlic into foam. Add 4 tablespoons of flour, 2 tablespoons of starch, one egg and a little Nande to stir the pickled lotus root. Stir until each lotus root stick with batter. Add a little bit of flour, and if it is too dry, you can add some water.

How to make fried lotus root is more delicious, the original lotus root can also be so delicious

1. Fresh lotus root is washed, sliced and soaked in light salt water (soaked in light salt water to prevent lotus root slices from oxidizing and blackening). Wash onion and ginger and cut into chopped onion and ginger respectively. Wash lean meat, chop into minced meat, mix in chopped onion and ginger, a small amount of pepper powder, light soy sauce and salt (you can put in a small amount of sugar, but I forgot to put it) and egg whites, stir well, place for a while, taste.

2. Ingredients: 300g minced pork, 300g lotus root, one egg, onion, salt, light soy sauce, pepper and dry starch. Add eggs, salt, light soy sauce and pepper to the minced meat and stir hard in one direction. Wash and peel the fresh lotus root and cut it into fine. mix well with chopped onions and minced meat. Scoop a spoonful of stuffing and gently shake it back and forth between the palms to drain the internal air into equal-sized meatballs.

3. Main ingredients: right amount of lotus root, right amount of pork fillet, right amount of eggs, right amount of flour, right amount of chopped onions, right amount of five-spice powder. Add eggs, salt, five-spice powder, baking soda and water to the flour to make a batter. Just pick up the batter that can flow into lines with chopsticks. Chop the meat into mashed meat, chopped onions, minced ginger, salt, chicken essence, cooking wine, light soy sauce, stir hard in one direction. Mix the meat paste well and set aside. Cut the lotus root into about 0.5 mm slices.

What is the key to making a good pancake of lotus root?

1. Seasoning: the taste of fried lotus root cake depends largely on seasoning. Basic seasonings include salt and pepper. You can add five spices and chili powder according to your taste. The seasoning should be uniform to ensure that each piece of lotus root can fully absorb the seasoning. Dewatering: Lotus root slices need to drain before frying, otherwise the oil temperature will splash oil as soon as it meets moisture, which not only affects the frying effect, but also may scald the operator.

2. When frying lotus root cakes, you should have less firepower to avoid external scorch. It is best not to put onions in the fried lotus root cake, because it will be dark when fried with onions. So here to use green onion water instead, that is, can go to the meat can also increase the flavor. When the meat is seasoned, it is best to stir the glue clockwise with chopsticks. I prefer to use five fingers. Otherwise, it will be easy to be loose when making cakes.

3. The preparation of batter is the key to the success of lotus root cake. Generally speaking, use medium gluten flour to add the right amount of water and stir to make a medium consistency batter. In order to increase the taste and nutritional value, seasonings such as eggs, chopped onions and salt can be added to the batter. Be careful not to be too thin when preparing the batter, lest the lotus root cake is difficult to shape. The frying process is also very important. Pour the right amount of oil into the pan and heat to medium temperature.

4. Prepare to make fried lotus root cake. First, wash the fresh lotus root, then cut it into fine diced pieces and set aside. Next, mix the minced meat with diced lotus root, then add chopped parsley, an appropriate amount of Taibai powder and seasoning, and stir well to form a round cake about 5 cm in diameter. When making batter, mix the flour with water to form a smooth flour paste, which is the key to wrapping the cake in the next step.

5. Meat stuffing can add some vegetables such as shredded carrots and fungus according to personal taste to increase taste and nutrition. When frying lotus root cakes, the heat should not be too large, so as to avoid external scorching and internal health. If you like a more crisp taste, you can add some cornstarch or breadcrumbs to the flour. Follow the above steps, you can make a delicious pan-fried lotus root cake at home, which is not only suitable for breakfast, but also as a snack for family dinner, which is deeply loved by adults and children.

6, such as minced carrots, dried mushrooms, etc., to increase the taste and nutrition. When frying lotus root cake, the heat should not be too large, so as to avoid external scorching and internal health. You can sprinkle some sesame seeds on the fried lotus root cake to increase the flavor. The fried lotus root cake made in this way is crisp and tender, the meat stuffing is delicious, and the lotus root slices are crisp and crisp, which is a delicacy with both color and flavor. Whether as a dish for breakfast, lunch or dinner, it is a very suitable choice.

What skills need to be mastered when frying lotus root boxes?

Oil control: remove the fried lotus root box and put it on the kitchen paper to absorb the excess oil, which can make the lotus root box more refreshing and not greasy. Out of the pan: put the fried lotus root box on the plate, you can sprinkle some chopped onions, coriander and other embellishment according to your personal taste to increase the color, flavor and flavor.

Fry: add the right amount of oil to the pan. After the oil is hot, put the lotus root box into the pan and fry slowly over medium heat until golden on both sides. In the process of frying, we should pay attention to the control of heat to avoid the fried paste of lotus root box. At the same time, the lotus root box can be turned properly to make it heated evenly. Cooking time: the cooking time of the fried lotus root box should not be too long, so as not to harden the lotus root and affect the taste.

Fill lotus root slices: fill the pockets of seasoned meat into the pockets of lotus root slices to make them full, but do not overflow. Wrapping flour: evenly wrap a thin layer of flour on both sides of the filled lotus root box, which can increase the crisp feeling of the lotus root box. Dip in the egg: gently dip the flour-wrapped lotus root box with a layer of egg liquid (the liquid after breaking the eggs), so that the bread bran can better adhere to the lotus root box.

Wrapping flour: * evenly wrap a layer of flour on both sides of the lotus root box to form a crisp shell when frying. Egg handling: * beat the eggs in a bowl, stir well, and wrap the flour-wrapped lotus root box in the egg again. Fry: * pour the right amount of oil into the pan. After the oil is hot, put the lotus root box wrapped with eggs into the pan and fry slowly over medium heat until both sides are golden and crisp.

Wash and peel the lotus root. Cut lotus root clip box the first knife is not cut off, the second knife is cut off. Mix the two minced meat well. Add rice wine, ginger foam, my fish paste is mixed with onions, not mixed with onions. Add 1 teaspoon salt, a small amount of pepper and 1 / 2 teaspoon of chicken powder. Mix well. Mix: add water in a small bowl of flour and mix with eggs to form a batter. Sprinkle some powder in the lotus root and add the meat stuffing. Roll in the paste. Pan-fry until golden on both sides.

One lotus root, 200 grams of meat stuffing, the right amount of salt, two tablespoons of cooking wine, two tablespoons of soy sauce, one spring onion, the right amount of ginger, the right amount of five-spice powder. Step: cut the lotus root into blocks, each lotus root block, cut another knife in the middle, do not cut off. Pour chopped onions and ginger into the meat stuffing, then add all the seasonings and beat hard in one direction to make the meat stuffing taste better. Mix the meat stuffing well and slowly put it into the cut lotus root box.

How do you make fried couplings to make the cake tender on the outside?

Starch: evenly wrap a thin layer of starch on both sides of the coupling to make it more crisp in the frying process. Fry: pour the right amount of oil into the pan, heat the oil and put the coupling into the pan, fry slowly over low heat. When one side is golden brown, turn over and continue to fry the other side until both sides are golden brown and the meat is thoroughly cooked. Out of the pan: take out the fried couple and put it on the kitchen paper to absorb the excess oil.

Basic ingredients: Lotus root, lean pork, chopped onions, minced ginger, salt, pepper, eggs, flour, starch, salt, five spices powder, pepper, sugar, oil. First of all, peel the lotus root, the first knife cut 4 inch 5, the second knife cut, cut into this way can. Chop minced pork and add chopped onion, ginger, salt and pepper.

Material selection: choose fresh lotus root, preferably the old lotus root with compact meat and less moisture, so that the fried lotus root tastes better. Slice: wash and peel the lotus root and cut it into slices about 3-5 mm thick to ensure that each piece is evenly thick and uniform, so that it is heated evenly when fried, which ensures crispness. Soak: soak the cut lotus root slices in light salt water for about 15-30 minutes, which can remove excess starch and impurities and prevent lotus root slices from oxidizing and blackening.

[step 5]: put oil in the pan, when the oil temperature rises to 50% heat, put the coupling into the batter, wrap the batter evenly into the oil pan, turn on the low heat and begin to fry. It should be noted here that after putting it into the pot, don't stir it in a hurry. After frying, fry the dough and continue to fry. Deep-fry the coupling until it turns yellow slightly.