How to make fried lotus root box, crispy outside and fragrant inside, delicious enough to stop?

how to make a fried lotus root box? it's crispy outside and fragrant inside, so delicious that it can't stop?

lotus roots are very rich in nutrients, whether eaten raw or cooked. The former has the functions of promoting fluid production to quench thirst, dispelling summer heat and reducing temperature, and tastes sweet, crisp and refreshing. The latter has a more prominent health-preserving function, and its basic functions are: strengthening the spleen and stimulating appetite, reducing the absorption of oil and carbohydrates, promoting digestion, and clearing the bowels and relaxing bowels.

Although the method of frying lotus root box is very simple, how to make it into the required "batter" is also very critical. After all, this technological process is the first prerequisite to ensure that this traditional food is crispy outside and fragrant inside. Secondly, the demodulation method of meat stuffing is worth learning from dumplings or meat buns.

food seasoning: lotus root, minced meat, soy sauce, salt, monosodium glutamate, thirteen spices, leek, vegetable oil, cassava starch, raw eggs, soy sauce, king soy sauce, onion, ginger slices, garlic, oil consumption and leek. Production process: Step 1

First, go to the market and choose a fresh crisp lotus root to go home, clean them up first, then peel off the skin on the surface, and then cut them into clamping heads with a knife. As mentioned above, it is recommended that you put a pair of chopsticks on the bottom of it in advance when cutting, which is not only convenient for practical operation, but also convenient for practical operation. Step 2

Then, add a small amount of minced onion and ginger into the minced meat, add an appropriate amount of soy sauce, soy sauce, oil consumption, soy sauce, a little salt, monosodium glutamate and thirteen spices, and finally, add some water (the key role is to avoid the chewiness of the minced meat, so I suggest you add it in a small amount and eat more), and take chopsticks along the same direction. Step 3

After the meat stuffing is stirred, add a proper amount of leeks (try to control the moisture as much as possible. I suggest that you cut them after drying. It has a unique aroma, which is better than other vegetables and fruits in terms of freshness, freshness, or taste, such as lettuce). Stir them in the same direction again until the former one is completely integrated into the stuffing, and a part of the meat stuffing is considered ready. Step 4

Then, fill the stuffing into the duck gizzards prepared in advance one by one, and set them aside for later use. Then mix the batter of fried lotus root box. First, put 1 spoon of cassava starch and 1 spoon of batter into the bowl, and then beat 2 raw eggs. At the same time, add a small amount of water and vegetable oil, and fully stir them into a batter with moderate viscosity. The consistency and sour milk are generally acceptable. The fried lotus root box will not only be crispy and attractive, but also become very bright. Step 5

Boil the oil from the pan, and when the temperature is 6% hot, then put the lotus root boxes into the boiling oil one by one (directly dip the exposed positions of the meat stuffing in dry starch, and then dip them in the batter for a while), and keep the whole process under low fire.

Don't fish them until they are golden brown and thoroughly cooked. After draining the oil, put them into the pot quickly and fry them again after the temperature has warmed up again. This traditional food is characterized by crispy skin, refreshing and not greasy, simple and nutritious preparation, and basically no dissatisfaction among adults and children.