It's the right time to eat it in early autumn, slice and add ingredients to fry it, and then pour it into the sauce and simmer in a pot, it's so fresh and fragrant

【Teriyaki lotus root patty】

Ingredients: 1 lotus root, 100 grams of pork puree, a piece of ginger, a little chives, a spoonful of oyster sauce, 1 and a half spoons of dark soy sauce, 1 egg, 20 grams of starch, 1 spoonful of white vinegar, 10 grams of rock sugar.

method

1. Peel off the skin of the lotus root, cut it into thin slices about 0.3 cm thick, put it in a bowl, add a little water and a spoonful of white vinegar and soak for 10 minutes.                                                                        

2. Put the meat puree in a bowl, beat in an egg, add two drops of dark soy sauce, a spoonful of oyster sauce, two grams of salt, an egg and 5 grams of starch, and then chop the ginger and chives and put them in.

3. Drain the soaked lotus root, and put a spoonful of meat puree in the middle of every two slices.

4. Pour a little oil into a frying pan, spread a layer of starch on the surface of the lotus root and meat, and then put it in the oil pan and fry until it is slightly yellow on both sides.

5. Pour a spoonful of light soy sauce, a spoonful of dark soy sauce, 10 grams of rock sugar and half a bowl of water into the fried lotus root patty, bring to a boil over high heat, turn to low heat and slowly reduce the thick soup. When the soup is about to dry up, turn the lotus root patty over so that both sides of it are stained with thick sauce, turn off the heat, and sprinkle chopped green onions on the pan to eat.

 Tips:

The lotus root will be white and crispy when soaked with a spoonful of white vinegar, sandwiched with the meat patty, crispy on the outside and glutinous on the inside, the taste is rich in layers, and it is very delicious.

The meat filling should be made dry and thick, so that it is not easy to run down when sandwiched on the lotus root. If the meat filling is thin, you can put it in the refrigerator and freeze it hard before making it, or put in some minced steamed buns and mix it to absorb the juice.