A dish golden color, crisp outside and tender, delicious taste.
Lotus 400 grams, 150 grams of pork mud, water, Hai Mijia 20 grams, water fungus Gac. 5 grams diced green onion, ginger 3 grams, 3 grams of salt, MSG 1 gram, 30 grams of soy sauce, cooking wine 5 grams, 100 grams of dry flour, 2 eggs, 100 grams of water, starch, vegetable oil 750 grams (actual consumption of 50 grams).
1. Wash the lotus root, scrape the skin, then the top 0.2 cm thick knife, twice in one off the hinges; the end of the fungus, dried shrimps, chopped; people will mess put a bowl, add mushrooms, dried shrimps not end of soy sauce, salt, MSG, cooking wine, ginger, water, starch, stir into the stuffing; water, starch, flour, egg custard and mix thoroughly fulfill; the hinge-shaped lotus root folder one by one on meat, covered with an outer layer of whole eggs paste.
2. Wok stir, pour vegetable oil, put people Guahu lotus box till the Liucheng hot, fry until pale yellow fish, oil temperature rose to Qicheng hot, add one lotus remove the cartridge re-fry until golden, transfer to a plate after Absolute control.
Chinese homemade Fried lotus root box should not be too much, so lotus root fracture; master oil temperature, oil temperature too easy to fry paste.