Crispy lotus root double combo - spicy and sour crispy lotus root + pan-fried crispy lotus root cake

Overview

How to cook Crispy lotus root double combo - spicy and sour crispy lotus root + pan-fried crispy lotus root cake at home

Main raw materials.
Wash and peel the lotus root, and soak some slices in water to avoid oxidation and discoloration.
Twist part of the lotus root into thin threads.
Chop onions and ginger into small pieces and set aside.
Put the shredded lotus root, pork stuffing, minced onion and ginger, flour, salt, monosodium glutamate, white pepper and a little cooking wine in a basin.
Mix well and set aside.
Make lotus root cakes in your hands and fry them in an electric pan.
Fry until both sides are golden brown and the lotus root cake is mature.
Pan-fried crispy lotus root cake.
To make spicy and sour crispy lotus root, first cut into shreds ginger and red pepper.
Ginger shredded hotpot.
When the aroma comes out, add crispy lotus root and red pepper and stir-fry.
After stir-frying, add white vinegar, white sugar, and a little salt, stir-fry quickly and serve.
Hot and sour crispy lotus root.