How to make fried lotus root

For many female friends, they are very envious when they see others have good cooking skills. Today, just follow the editor to learn how to make crispy fried lotus root, and your cooking skills will definitely improve! Let’s get started together with the editor below!

1. Chop the pork, add the chopped green onion and ginger directly, and continue to chop evenly;

2. Add water in small amounts several times, and mix the water and meat filling evenly while chopping to make fine minced meat.

3. Put it in a large bowl and beat it in one direction until it becomes chewy. This means that it is difficult to beat and the meat filling clumps together.

4. Add eggs and stir evenly in the same direction;

5. Add other seasonings and dry starch, and continue to stir evenly in the original direction;

6. The meat filling is ready.

7. Wash and peel the lotus root, cut a thin slice from one side, make this side flat, and place it face down on the chopping board. It can make the lotus root stand firmly on the chopping board to prevent it from rolling and hurting your hands;

8. Slice the lotus root: Cut it once before cutting it through. If the technique allows, try to cut it as low as possible.

9. Cut with the second knife to form a clip shape;

10. Wash the cut lotus root into clean water and soak it for a while;

11. Stuff the meat filling into the lotus root clip: the chopsticks or spatula should be inserted horizontally, and the meat filling should be spread in, which can effectively prevent the lotus root clip from breaking;

12. In case it breaks occasionally, it doesn’t matter, just dip it in meat stuffing, coat it with batter and fry it so that it won’t be noticeable.

13. Put flour, glutinous rice flour and a little salt into a large bowl, add water, don't add all at once, leave a little for the final adjustment; stir well;

14. Here comes the sharp weapon: add beer;

15. Stir well and fry until battered. Consistency: If the batter drips quickly when picked up with a whisk and can still stick to the whisk, it is about right. If it is too thick, add some water to adjust it. If it is too thin, add some flour to adjust it. (The thickness of the fried batter determines the thickness of the lotus root skin. This is an indescribable problem and also a matter of personal taste. You will definitely get it right after trying a few times.)

16. Coat the stuffed lotus root dumplings with a layer of dry flour, then shake off the excess flour; this step can make the lotus root and the fried batter fit better and prevent the lotus root from falling out of the skin;

17. Put it into the fried batter and coat it evenly;

18. Heat the wok over medium heat, add cold oil, and heat it for a while until it is 50% to 60% hot (170° to 180°). You can try it with fried batter: drop 1 or 2 drops of fried batter into the wok. If the batter sticks to the bottom of the wok and takes a while to float up, it means the oil temperature is not high enough. If the batter floats up immediately and is white, it means the oil temperature is about right. If the batter floats up quickly and even stays on the oil surface without sinking, and changes color immediately, it means the oil temperature is high.

19. Add the lotus root dumplings coated with batter, control the heat, you can turn down the heat a little bit, and turn it over from time to time;

20. Fry the lotus root until both sides become hard and feel hard when you touch it with a chopstick. It is cooked, but it should not be colored yet. Take it out and drain the oil.

21. Turn the heat to medium-high and increase the oil temperature until large oil lines quickly appear on the bottom of the pan. Add the lotus root and fry again.

22. Quickly reverse, the time should not exceed 20 seconds;

23. When both sides are golden and crispy, quickly remove from the pan, place on oil-absorbing paper to absorb excess oil, and serve!

Crispy fried lotus root is delicious, but only when you make it yourself can you enjoy the deepest pleasure. So, if you want to satisfy yourself and contribute to others, please act now.