The fried lotus root box, which is a must-have for the New Year, keep in mind that the paste ratio is 1:1, crispy on the outside and tender on the inside, and it will be sold out on the table

When it comes to fried lotus root boxes, many of our friends will always encounter a problem when frying at home, that is, they often do not grasp the correct proportion of paste, resulting in the fried lotus root box, which is not only easy to get out of the paste, not crispy at all, but also particularly oil-absorbing, and very greasy to eat. The following chef will share with you the traditional method of this fried lotus root box and the correct ratio of paste. The fried lotus root box that is necessary for the New Year, keep in mind the paste ratio of 1:1, crispy on the outside and tender on the inside, and grab it all on the table!

Fried lotus root box

Ingredients: 2 white lotus roots, 250 grams of pork filling, a little minced green onion and ginger, an appropriate amount of salt, a little pepper, an appropriate amount of light soy sauce, a little dark soy sauce, a little sesame oil, 1 egg, 100 grams of flour, 100 grams of corn starch

Operation steps: 1. Put the prepared pork filling into an empty basin, add chopped green onion and ginger, salt, pepper, light soy sauce, dark soy sauce, sesame oil and stir evenly.

2. Rinse the prepared two sections of white lotus root with water to wash off the sludge on the epidermis, then scrape off the outer skin with a paring knife and rinse it again.

Lotus root is divided into seven-hole lotus root and nine-hole lotus, we should choose nine-hole lotus root for frying coupling, because nine-hole lotus root contains less starch and will taste more crisp; The seven-hole lotus root contains more starch and less water, which is suitable for soup making.

3. Cut the lotus root into a clamping blade. The first knife should not be cut through, cut about 2/3, and the second knife should be cut to the end, so that a lotus root clamp is formed, and then the operation will be repeated in turn to cut all the remaining lotus roots.

4. Take a piece of lotus root clip with your left hand, take an appropriate amount of meat filling with chopsticks with your right hand and stuff it into the lotus root clip, and then pinch it gently with your hand, so that a perfect lotus root box will be clamped, and then repeat the above action to clamp all the remaining lotus root clips, and put them on the plate for later use.

5. Start to mix the paste. Adjusting the paste is a very critical step in the fried lotus box, and it is also a place where everyone often makes mistakes and does not grasp well. First of all, prepare a clean container, put 100 grams of flour, 100 grams of cornstarch in it, beat an egg yolk, then add an appropriate amount of water, stir well, and mix into a thick batter similar to yogurt. (Adding an egg yolk to the batter will make the fried lotus root box golden in color and more appetizing)

6. Add a little more cooking oil to the wok, heat the oil to 60% heat on high heat, and then turn to medium-low heat; Hold the lotus root box with chopsticks and put it in the adjusted batter and roll it around, evenly wrap it in a layer of batter, and then slowly put it into the oil pan, soak and fry it over medium-low heat, and fry it until golden brown on both sides, and then you can take out the oil control.

In this way, a fried lotus root box with golden color, crispy outside and tender inside is ready, the fragrance of lotus root and the mellow meat filling are perfectly combined, and the bite is endlessly memorable.