The method of frying lotus root boxes

Health benefits

Pork belly: Moisturizing and drying

Ingredients and materials

Two sections of white lotus root

300g pork belly

15g ginger

Thirteen fragrant 3 grams

15g cooking wine

15 grams of soy sauce

Old draw 5g

Moderate amount of salt

A little chicken essence

Fried batter: 2 eggs

60 grams of water

Moderate amount of flour

The method of frying lotus root boxes

1. Sliced pork belly with ginger soy sauce, dark soy sauce, and ground meat filling with cooking wine

2. Stir into the state shown in the diagram

3. Take out salt, chicken essence, and thirteen spices and stir evenly as shown in the picture

4. Peel off the white lotus root and cut it into thin slices as shown in the picture for later use

5. Lotus root slices with meat filling, as shown in the picture

6. Clamp everything in place for future use

7. Add a little water to the eggs and stir well. Add flour and stir well

8. Afterwards, place the lotus root box to check the sticking status

9. Heat the oil until it quickly floats when placed in the lotus root box, and it can be fried until

10. Fry until the surface is colored and crispy, then remove

11. Cut the oil into pieces and see: Delicious! Lotus root is crisp and flavorful, and the meat aroma is overflowing!

12. Minru Yi~Fried Lotus Root Box - Finished Product Image

Tips

① White lotus root has a crisp taste: the lotus root has broken threads and a clear skin

② Pork with five flowers, more fragrant

③ The oil temperature is moderate, fry over medium heat until it turns to high heat for coloring

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