Fried coupling

Overview

I got a little excited about this, but the general process is fine, just master it yourself. Because my wife is more sensitive to the doneness of the meat, she refried it fiercely, but it still had a fishy aroma, haha.

Tags

• hot dishes
• home cooking
• cooking wine
• cumin powder
• egg
• face
• five spice powder
• meat filling
• oil
• onions
• sichuan pepper powder
• starch
• vinegar
• baking soda
• coupling
• ginger
• soy sauce
• white pepper

Ingredients

Steps

1. 1 And the meat filling, prepare the meat filling, mince the onion and ginger, and measure according to your taste. If you don't like the onion flavor, use less, if you like it, use more. Soak some onion, ginger, and pepper water in advance (for filling with meat). Add some salt to the meat filling first, measure it with a small spoon, and break up the meat filling with chopsticks. Pour a little vinegar (to remove the fishy smell), some dark soy sauce, light soy sauce, a little cooking wine, sprinkle with pepper, pour in the minced onion and ginger, pour some cooking oil, stir in one direction, pour in the onion and ginger water in small amounts several times, one spoon at a time, add a spoonful of water to loosen the meat filling. Until the meat filling is moist and firm, as shown in the picture, the chopsticks can be held upright and moist.

   

2. 2 Peel the lotus root and don't cut it too thick, otherwise it will be difficult to stuff the meat and fry it well. Cut close to the bottom and cut into pieces. Soak in water.

   

3. 3 The meat stuffing is stuffed into the cut couplings, waiting for the dough to explode.

   

4. 4 In a small bowl of flour, beat an egg, sprinkle with a little five-spice powder, Sichuan pepper powder, pepper, and a little cumin powder if you like. It depends on your taste. A small spoonful of baking soda, half the amount of flour and starch, dissolve in water, and form a paste as shown. The batter flows down slowly, not too thin or too thick.

   

5. 5 Heat the oil in a pan until it is hot (it will bubble when you place the chopsticks in it). Reduce the heat to a little to medium. If the heat is too high, it will fry. Wrap it on top and start frying until both sides are golden brown. Use chopsticks to scratch the surface and you can hear the sound.

   

6. 6 Fry slowly, don't rush. Finally, when they are all fried, increase the fire to medium to low and start frying again. Be sure to pay attention to the time of the re-blow. It should be enough to fish it out after counting 5 times. I am over the fire.

   

7. 7 It's ready to eat.