Introducing Baoying local specialty coupe clip essay

That there are many delicacies, braised goat meat, Wannian taro, Dongzao Harbor seafood ...... But I'm going to introduce a delicacy that makes everyone's mouth water - lotus root cake.

Listening to my father, the lotus root cake is a delicious and nutritious cuisine. When I was a kid, I didn't have a hood, and when someone fried a lotus root cake, I was able to follow the aroma from a long way away. Is lotus root cake really that good? Today, I also come to taste this delicious snack.

I will be ready to put the pork on the cutting board, carefully chopped up, knife and cutting board rhythmically issued a "duk duk, duk duk" sound, as a horse in the grasslands. After chopping pork, I will wash my hands, and then from the clean water will be white and tender lotus root out, and then with a knife will be before and after the two old lotus root head and tail cut off, and then cut the lotus root into a two lotus root slices tail together with a large clip. I cut the lotus root very carefully, fearing that I might accidentally cut off the slices. Next came the difficult task of making the meat mixture. Of course, I had to ask my "Hercules" dad to help me out here. I saw him roll up his sleeves and add a little salt and green onion to the meat, then use chopsticks to stir it up in a clockwise direction, and while he was stirring, I turned the flour into the flour I would need later. "into the batter I'll need later.

It was time to start wrapping the lotus root cake! I gently opened the mouth of the lotus root slices, used chopsticks to stuff a little bit of the meat filling into it, and then gently pressed it to scrape off the excess meat filling, so that a lotus root cake was ready. I'm going to deep fry the lotus root cake! I first rolled the lotus root cake in the batter, and then put it into the frying pan, only to hear a "crackling" sound, the frying pan rose up a myriad of bubbles, like a small fish in the lotus leaves back and forth. The color of the lotus root cake is getting deeper and deeper, from white to light yellow, and from light yellow to golden yellow.

Fresh from the pot, the lotus root cake was golden and oily, like a sunflower and the sun in the sky.

My mouth watered and I couldn't wait to take a bite. Ah! The flavor of the lotus root cake melted in my mouth, entwined between my lips and tongue, and refused to leave for a long time. I ate one bite after another, this time the more I ate, the more delicious, I can not help but praise, "Lotus root cake is so delicious, it is awesome!"