Thai Sauce Lotus Root Box

Overview

This dish is based on the traditional fried lotus root box, with Thai spicy sauce prepared and poured on top. It retains the tenderness on the outside and the hot and sourness of the Thai sauce, making it an appetizing meal.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• late night snack
• thai food
• xiaoshu
• baking powder
• cooking wine
• flour
• lotus root
• oil
• onions
• pork stuffing
• starch
• sugar
• thai hot sauce
• vinegar
• garlic
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Put the pork stuffing into a bowl, add a little egg liquid, minced onion and ginger, salt, pepper, and cooking wine and mix well.

   

3. 3 Cut the lotus root into lotus root clips (do not cut with the first knife, but cut with the second knife).

   

4. 4 Put the live meat filling into the lotus root clips.

   

5. 5 Get an empty bowl, add 150 grams of flour, 15 grams of starch, 1 gram of salt, a little baking powder and cold water to make a paste. Add a little cooking oil to the prepared paste.

   

6. 6 Heat 50% of the oil in a wok, add the batter-wrapped lotus root boxes and fry them.

   

7. 7 Take an empty bowl and add 3 tablespoons of sugar; 1 and a half tablespoons of vinegar; 1 gram of salt; a little soy sauce; a little water; and a little water starch.

   

8. 8 Chop onion, ginger and garlic into mince

   

9. 9 Add oil to the wok. Sauté the onion, ginger and garlic over low heat, add 2 tablespoons of Thai chili sauce and stir-fry until fragrant.

   

10. 10 Add the bowl of juice, reduce the heat to thicken, and pour it on the lotus root box.