Pan-fried lotus root box

Overview

I never liked cooking before, and I felt that a woman should not just hang around the pot. But after getting married, I found more and more that the things I cook are better, and the process of cooking and eating are both happy. Watching my husband and mother-in-law look happy eating the food I made, I feel even happier. I have been paying attention to the world of food for a few years. I used to be too busy with work and didn’t pay much attention to cooking. But then I saw the beautiful and delicious dishes made by other masters and wanted to try them. Now I love cooking more and more. The more complex it is, the more I like it. Every time I read the recipe and buy the ingredients and methods according to the recipe. Basically, it was a success. It seems that I really have a talent for cooking. My husband is full of praise every time. Today's lotus root box was broken before it was cooked. My husband couldn't wait to try it. I insisted on eating it as soon as it came out of the pot. I just put it on the plate and snatched it before I even took a picture. It was swept away like a whirlwind. Without further ado, let’s serve the food. Originally, I wanted to fry it, but everyone in my family is fat, so I might as well fry it. It uses less oil and is healthier. If you can fry it, try to fry it as much as possible.

Tags

• hot dishes
• celery
• chili powder
• cooking wine
• egg
• flour
• light soy sauce
• lotus root
• meat filling
• oil
• old soy sauce
• sichuan pepper powder
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 First cut the lotus root into thin slices, leaving a third of it in the middle. Try to cut it as thinly as possible to make it easier to cook and not easy to break. Try to choose a wider lotus root. I used celery for the stuffing. I like this flavor. You can choose any dish. It would be better to put some chili powder in the stuffing.

   

2. 2 Then add various seasonings into the stuffing and mix evenly, then fill the lotus root with an appropriate amount of stuffing. Don't overfill it, press it slightly and remove the excess. Then pour an appropriate amount of flour into another bowl, beat in an egg, and stir into a paste

   

3. 3 Heat the pot, add more oil, put the lotus roots into the batter and coat them all, put it in the pot and fry, start frying on high heat for half a minute, then change to medium to low heat, fry one side, then fry the other side, turn it several times, about 15 minutes. Crunchy and delicious.