Although the method of frying lotus root boxes is very simple, how to make the required "batter" is also crucial. After all, this technological process is the first prerequisite to ensure that this traditional food is crispy outside and fragrant inside. Secondly, the demodulation method of meat stuffing is worth learning from jiaozi or meat buns.
Food seasoning: lotus root, minced meat, soy sauce, salt, monosodium glutamate, thirteen spices, leek, vegetable oil, tapioca starch, raw eggs, soy sauce, king soy sauce, onion, ginger slices, garlic, oil consumption and leek. Production process:
The first step, go to the market and choose 1 fresh and crisp lotus root to go home, clean it first, then peel off the surface, and then cut it into a chuck with a knife. As mentioned above, it is suggested that you put a pair of chopsticks on the bottom of them in advance when cutting, which is not only convenient for practical operation, but also difficult to clip.
Step 2: Then, add a small amount of minced onion and ginger to the minced meat, then add a proper amount of soy sauce, soy sauce, oil consumption and soy sauce, and then remove a little salt, monosodium glutamate and thirteen spices. Finally, add some water (the key role is to prevent the meat from biting, so I suggest you add a little more and eat more), and take chopsticks in the same direction until they are evenly mixed.
Step 3: After the meat stuffing is stirred, add a proper amount of leek (try to control the moisture. I suggest you dry it before cutting it. It has a unique aroma, which is superior to other vegetables and fruits (such as lettuce) in freshness, freshness and taste. Stir in the same direction again until the previous one is completely integrated into the filling, and a part of the meat filling is considered to be ready.
Step 4: Then, fill the stuffing into the duck gizzards prepared in advance one by one and set aside. Then mix in the batter of the fried lotus root box. First put 1 tbsp tapioca starch and 1 tbsp batter into a bowl, and then beat two raw eggs. At the same time, a small amount of water and vegetable oil are added and fully stirred into a medium-thick batter. Consistency and yogurt are generally acceptable. The fried lotus root box will not only be crisp and attractive, but also become very bright in color.
Step 5: Take the pan and boil the oil. When the temperature boils to 60%, put the lotus root boxes into the boiling oil one by one (directly immerse the exposed position of the meat stuffing in the dry starch and then immerse it in the batter for a while), and keep the fire low all the time.
You can't fish until it is fried to golden brown. After draining the oil and heating it again in time, they can be quickly put into the pot and fried again. This traditional food is characterized by crispy skin and tender meat, refreshing and not greasy, simple nutrition, and adults and children will not be dissatisfied.