Egg-flavored lotus root clips

Overview

People often say: Lotus is a treasure, and autumn lotus root is the most nourishing. The weather becomes dry in autumn, so you should focus on foods that nourish yin, clear away heat, moisten dryness and quench thirst, and calm the mind and calm the mind. Lotus root is one of the best seasonal nourishing products. After the Beginning of Autumn, fresh lotus root becomes a common dish on people’s tables. It's a pity that my girl doesn't eat vegetarian food, so I can only make lotus root clips for her to eat. Forgive me for not making the lotus root folder more beautiful.

Tags

• snacks
• cornstarch
• egg
• flour
• lotus root
• meat
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Just the girl and I were having dinner. We made sweet and sour pork ribs and less lotus root clips. One tube is enough, and you can make about 8 lotus root clips. One meal is enough.

   

2. 2 In order to save time, I used the shredded pork that had been seasoned before, chopped it into minced meat, added cornstarch, and mixed well. (Normally, the minced meat should be mixed with chicken powder, salt, soy sauce, and cornstarch! Marinate for 20 minutes!)

   

3. 3 Clean the lotus root and slice it into slices. Cut it a little thicker than fried lotus root slices.

   

4. 4 Mix two eggs, add a little flour and salt, put an appropriate amount of minced meat on the lotus root slices, clamp the other lotus root slices, and put them into the prepared egg batter to coat evenly.

   

5. 5 Heat the oil pan over low heat, put the battered lotus root into the pan and set it.

   

6. 6 Turn on the fire again and carry out a second bombing. It's ready when both sides turn yellow and bright.