Hubei people go from snacks to big lotus root clips, crispy on the outside and glutinous on the inside, and they eat it all in one plate, and the children still have to eat it

Lotus root clip, traditional Hubei flavor, has a long reputation, is a local traditional snack in Hubei.

Today, I will share the practice of lotus root clips:

1. Usually the meat sandwiched in the lotus root clamp is pork, and today I use chicken to make a lotus root clip. Wash the chicken breast, grind it into a meat puree, add an appropriate amount of minced ginger, chopped green onion, salt, light soy sauce, dark soy sauce, thirteen spices, chicken essence, squeeze some lemon juice or put some cooking wine, beat in an egg, stir well and set aside.

2. Do not cut off between the two pieces of lotus root, so as to facilitate the clamping of the meat.

3. Take an empty bowl, add a spoonful of flour, a spoonful of cornstarch, the ratio is one to one, beat an egg, add an appropriate amount of salt and water, stir well, and a batter like this is OK.

4. Put the meat between the two slices of lotus root, pinch it firmly, and then wrap it in a layer of batter.

5. Burn the oil until it is hot, turn down the heat, put in the lotus root clip, fry until both sides are browned and crispy, fry the whole process on low heat, turn it over many times to make it evenly heated.

Crispy on the outside and glutinous on the inside, it can not only be used as a dish, but also as a snack, delicious and satisfying, friends who like it can try it!