The lotus root clip is crispy or not, the key is this step, learn 1 skill, out of the pot is crispy and delicious, and it is not soft when cool

The most crucial step in the fried lotus root clip is to hang the batter. What to use to hang the paste, most people use flour and water to stir it, this is not good.

The flour has strong water absorption, and the lotus root will quickly absorb water after it is fried, and the lotus root will become soft and not crispy. So if you want the lotus root clip to be crispy and delicious, you can't just use flour, so let's share with you the skills of fried lotus root clips.

【Fried lotus root clip】

Prepare fresh lotus root, pork belly, chives, ginger, eggs, salt, light soy sauce, dark soy sauce, oyster sauce, flour, starch, etc.

【Directions】

1. Wash the pork belly, grind it into a meat filling, add salt, light soy sauce, dark soy sauce, oyster sauce, and minced green onion and ginger, stir clockwise with chopsticks and marinate for 20 minutes.

2. Add starch and flour to a large bowl, the ratio is 4:1, beat in an egg yolk, add a spoonful of salt, then pour in an appropriate amount of water, and stir it into a delicate and viscous paste with chopsticks, which is similar to the state of old yogurt. It's too thin and easy to get out of the paste, too thick and can't be hung, lift the chopsticks, you can form a continuous line.

3. Peel the lotus root and wash it clean, and cut it into a 5 mm wide clamp blade, that is, the two pieces are connected without cutting off.

4. Stuff the minced meat into the clip blade and pinch it tightly with your hands. Then put it in the stirred batter, evenly coat it with a layer of batter, and you can fry it in the pan.

5. Pour an appropriate amount of cooking oil into the pot, turn to medium heat when the heat is 60% hot, put the lotus root clip into the pot and fry it, do not turn it after getting out of the pot to prevent debating. After frying until it is set, turn it over with chopsticks and fry it until the surface is slightly yellow, then remove it. Turn on the high heat, raise the temperature of the oil to 80% hot, put it in the lotus root clip and fry it for half a minute, and then you can remove it after the color is golden.

Tips:

The lotus root is fried crispy or not, the key is to look at the batter. When mixing the batter, these four ingredients are indispensable, namely starch, flour, egg yolk, and salt.

If only flour is added, the lotus root is easy to soften after cooling; If only starch is added, although the lotus root clip is very brittle, it is easy to harden after cooling. The starch and flour will be mixed according to 4:1, the taste is crispy, not soft or hard.

When eggs are added, the texture of the lotus root clip is more puffy, the color is more golden, and the nutrition is richer. Add salt, the lotus root clip is more flavorful, and it tastes more chewy. There is more moisture in the egg white, and the taste is not crispy when added to the batter, and some of the skin is soft. When hanging the batter, it is enough to evenly wrap a thin layer, not too thick, otherwise the taste will be hard.