The method of making fragrant fried lotus root cake

Health benefits

Pork: moist and dry

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

200 grams of pork

200 grams of lotus root

4-5 slices of ginger

1 scallion

Salt in moderation

1 tablespoon soy sauce

Half a tablespoon of soy sauce

A little black pepper powder

1/3 egg white

20 grams of corn starch

Moderate amount of edible oil

The method of making fragrant fried lotus root cake

1. Cut the scallions into sections and slice the ginger into slices, put them in a bowl, pour in half a bowl of boiling water and soak for ten minutes. When the water temperature is not too hot, pinch the scallions and ginger to make scallion ginger water for later use.

2. Choose pork with three layers of fat and seven layers of thinness, chop it into minced meat and put it in a container. Add scallion and ginger water while stirring with chopsticks.

3. Add 1/3 more egg white and continue stirring to fully absorb and blend the minced meat and egg white.

4. Scrape off the outer skin of lotus roots and chop them into small pieces, without cutting them too finely. They should be slightly smaller than soybean kernels.

5. Then pour the diced lotus root into the minced meat and stir evenly with chopsticks.

6. Add light soy sauce, dark soy sauce, black pepper powder, and salt, and stir well.

7. Finally, add corn starch and stir clockwise with chopsticks until the minced meat becomes viscous.

8. Take an appropriate amount of meat filling and roll it into a round ball with your hand, then gently pat it into a pancake shape with your other hand.

9. Pour an appropriate amount of cooking oil into the pot, then place the lotus root cakes in sequence and fry over low heat.

10. After the lotus root cake is set, flip it over to the other side and fry until both sides are golden brown before serving.

11. A crispy and tender fried lotus root cake with a delicious taste is ready, which can be used as both a main dish and a vegetable!

Tips

It is best to use scallion ginger water when mixing meat filling. If scallions are directly used during frying, they will turn black, affecting the taste and aesthetics. Meat mince must be stirred vigorously, otherwise it will become loose and lose its texture, and it will not achieve the taste of being crispy on the outside and tender on the inside. Fry over low heat throughout the entire process. Don't rush to flip it over, wait for it to solidify and change color before frying the other side.

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