Don't fry these 3 kinds of vegetables, if you lose them in the oil pot, they are more sought-after than big fish and meat, and they will be out of the pot

These three vegetables are lotus root, okra, and enoki mushrooms, which are very nutritious. Since I learned to fry and eat, I don't fry anymore, and there is basically nothing left on the table, a second disc.

Fried lotus root clips

Main ingredients: minced pork, lotus root

1. It is best to use seven points of thin and three points of fat front leg meat, I now pick the front leg meat, let the store beat it into meat filling, and then chop it after buying it home, it is best to chop it into minced meat, which tastes fragrant and delicate.

2. Season the minced pork, add minced ginger, chopped green onion, Sichuan pepper powder, oyster sauce, light soy sauce, salt, sesame oil, and stir in one direction. (Don't worry about the minced meat falling apart, the minced meat is easy to get stronger)

3. Peel and slice the lotus root, do not cut it between every two slices, like a shell, open a large opening. Rinse the cut lotus root several times with water until the water becomes clear.

4. Immediately after that, you can put the adjusted meat filling into the middle of the lotus root clip and press it gently to make the lotus root fit more closely with the meat, and at the same time you can squeeze out the excess meat filling.

5. The batter is made of flour, starch, pepper powder, and an egg, and I will also put a little bit of baking soda to make the fried lotus root more crispy in appearance. Don't make the batter too thin, it's better to be thicker, pick up the batter with chopsticks to form a line, and keep falling.

6. Heat the oil pan over medium-low heat, dip a little batter with chopsticks and drop it into the oil pot, it can float quickly, and small bubbles will appear around, and you can put the lotus root clip into the oil pot. Once the bottom is set, turn it over until both sides are slightly yellowed.

7. The lotus root clip must be re-fried to be delicious, when frying for the second time, the oil temperature should be raised to medium heat and then re-fried, and the golden brown will be immediately out of the pot.

Deep-fried enoki mushrooms

Main ingredients: enoki mushrooms, eggs, starch, baking soda

1. Remove the roots of enoki mushrooms, wash them with water, and control the moisture.

2. Take two plates: beat 2 eggs on one plate, and add starch, baking soda, pepper powder, pepper and salt to the other plate, then stir well and set aside. You don't need too much baking soda, 2-3 grams is fine, and the enoki mushrooms fried in this way are fluffier.

3. First wrap the enoki mushrooms in egg mixture, then wrap them in the adjusted starch, and finally put them in the oil pan and fry them until golden brown on both sides.

4. The oil temperature of fried enoki mushrooms should not be too high, keep the heat medium, put the enoki mushrooms when the oil temperature is 6 hot, do not adjust the heat at will during the period, it is easy to eat oil.

Fried okra

Main ingredients: okra, flour, eggs, baking soda

1. Many people wash okra and fry it directly in batter, no wonder it is not delicious. The correct way is: okra should be blanched first, and immediately after blanching, it should be showered with water, and it is best to put it in ice water to cool down in summer. The blanching time should not be too long, 40 seconds is enough.

2. The batter, also known as the dough coat, is made by mixing flour, eggs, and water, and in addition to that, you should put a little baking soda to make it more crispy. In addition, put a little salt and peppercorn powder in the batter to taste, and the fried okra is eaten directly without dipping, and the taste is super fragrant.

3. Don't make the batter too thick, just hang a thin layer on the surface of okra. Drain okra before hanging on the noodle or blot it with kitchen paper.

4. The oil temperature should not be too high, nor too low, too high is easy to fry and burn, too low to taste crispy, and the oil temperature is best fried in the pan when it is hot at 6.

5. After the okra is put into the oil pan, wait for the bottom surface to be set and then turn it to prevent the dough from falling off. Fry until golden brown on both sides, and then you can get out of the pan, no need to re-frry.