Fish-flavored lotus root box
Overview
Fish-flavored lotus root box is also called lotus root box because he and box have the same pronunciation, and box is more atmospheric. The lotus root box, which is crispy on the outside and tender on the inside, is paired with a rich fish-flavored sauce. It tastes amazing!
Tags
Ingredients
Steps
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Mix the eggs and dried fine bean flour into a whole egg paste, and prepare a separate bowl of dried fine bean flour.
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Remove the seeds from the pickled peppers and chop finely, mince the ginger and garlic, and cut the green onions into flowers. Mix monosodium glutamate, sugar, vinegar, soy sauce, water soybean powder and fresh soup into a sauce and set aside.
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Chop the pork into a bowl, add refined salt, water soybean flour, water and green onions and mix well to form a meat filling.
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Peel and wash the lotus root, first cut into 3 mm thick slices, leaving 1/10 connected and do not cut off; then cut into a second slice of the same thickness and cut off.
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Fill the prepared meat filling between the two lotus root slices, press the two lotus root slices lightly with your hands, and let the meat filling fill the lotus root holes.
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Coat the lotus root box filled with meat stuffing in dry starch first, then put it into the whole egg batter and coat it evenly.
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Put the pot on a high fire, add cooked vegetable oil and heat it to 60%. When the oil temperature reaches 60%, put the lotus root boxes into the oil pan one by one and fry until mature and take them out. When the oil temperature rises to 60%, pour in all the lotus root boxes, fry again until brownish red, take them out and put them on a plate.
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Wash the wok, add another 70 grams of cooked vegetable oil and heat it to 30% temperature. Add the watercress, minced pickled peppers, minced ginger and minced garlic and stir-fry until the oil turns red, then spray in the juice.
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After the juice is reduced, stir it evenly and take it out of the pot, pour it on the lotus root box, sprinkle with chives and serve.
