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How to make fried lotus root slices

Spicy fried lotus root slices [ingredients]: right amount of lotus root, 2 eggs, 80 grams of flour, 5 grams of baking powder, 40 grams of corn starch, 5 grams of baking soda, [practice]: add flour, corn starch, baking powder and baking soda after the eggs are broken, then pour in the right amount of water and stir the batter in the shape of yogurt.

The lotus root is peeled, cut into thin slices and soaked in clean water. Crack the eggs, add the right amount of water, salt, pepper, starch, stir into a paste. Remove the lotus root slices and put them in the egg paste and paste evenly. Put vegetable oil in the pan, heat up and add lotus root slices one by one, deep-fry until golden brown. It can also be made sweet.

Grind pork into meat stuffing, mix starch with water, cut spring onions and ginger into finely chopped starch, set aside. Wash the lotus root, peel and scald the lotus root, cut it into thick slices with the top knife, and connect each two pieces to form a hinge.

Tips on how to make crispy lotus root slices

1. Grind pork into meat stuffing, mix starch with water and mix well into water starch. Cut onions and ginger into finely chopped meat. Set aside. Wash the lotus root, peel and scald the lotus root, cut it into thick slices with the top knife, and connect each two pieces to form a hinge.

2. The first step is to wash the lotus root, peel it, wipe it with salt and let it stand for 30 minutes. At this time, the lotus root will be a little softer, so it is easy to cut and clip the meat. The second step is to cut the lotus root clip, cut the depth of 3 times 5 across the board, cut the second knife into a clip, and then cut it in turn.

3. No need. The lotus root itself contains more starch. Before hanging paste and frying, you only need to wash the lotus root slices with clean water for several times. The fried lotus root slices taste crisp in skin, but the lotus root inside is very fresh and tender. If you blanch the water in advance, you will lose the crisp taste.

4. Deep-fry the lotus root slices for the first time, and then heat the oil to 7-80%. The lotus root slices will be more crisp after half a minute or so. Deep-fried lotus root slices, if cut too thick, will lead to. If only flour is used in the batter for the lotus root slices, the lotus root slices will become soft after cooling.

5. Flour and eggs. Wash, slice and boil the lotus root in an oil and salt step. Stir the flour with water and salt, beat in an egg and stir well. Cover the cooked lotus root slices with batter evenly. Deep-fry in a frying pan until golden on both sides and clip out. Sprinkle cumin powder with ketchup. That's it.

6. Spicy fried lotus root slices [ingredients]: the right amount of lotus root, 2 eggs, 80 grams of flour, 5 grams of baking powder, 40 grams of corn starch and 5 grams of baking soda. [practice]: add flour, corn starch, baking powder and baking soda after the eggs are broken, then pour in the right amount of water and stir the batter in the shape of yogurt.

How to make the fried lotus root delicious

1. Peel lotus root and cut into strips of ginger. Sprinkle salt, chicken essence, ginger and soy sauce on lotus root.

2. I personally think that fried lotus root, add a little chili oil, sprinkle with salt, so that the taste is very delicious. This is the taste of childhood, but also the taste of hometown, especially delicious.

3. Slice the lotus root, soak it in water for 20 minutes, blanch the water in the pot, then remove and drain. Stir well with flour and water, not too thin. Stir in salt and pepper, chili powder and pepper. Stir well. Paste the lotus root slices on top. Heat oil in the pan. Add lotus root slices and fry slowly over low heat.