The chef is so fried, fried lotus root box and crispy, eat up is not greasy!

1, pork filling add chopped green onion, minced ginger, egg yolk, oyster sauce, white pepper, starch, stir vigorously in one direction.

2, stir the meat mixture, sticky not easy to scatter, stand aside, prepare lotus root.

3, lotus root pick tender, peeled and washed, sliced.

4, cut the slices of lotus root and start to clip the meat filling.

5, first take a lotus root slice, smear the meat filling, and then take a piece of adjacent lotus root slice, aligned with the pinch.

6, are clamped, pour more oil in the pan and heat it to 50 percent.

7, at the same time and a good batter, take out a clean bowl, beat an egg in the bowl, and then add an appropriate amount of flour, mix well with chopsticks, the batter should be able to hang on the chopsticks will not fall, but also has a certain degree of mobility, consistency and sparsity to chopsticks to lift up can be pulled appropriate, will be clamped on the lotus root evenly wrapped in the batter in turn under the pan for three minutes, to be all deep-fried and fished out, will be the oil burned to sixty percent! hot, and then the fried lotus root box all under the pot to re-fry for a minute.

8, fishing out the oil control, plate can be.

Tips

1, stirring the meat filling with only egg yolks, the rest of the egg white to stay and batter, to facilitate the surface of the outside of the box of lotus root to eat up the crunchy;

2, adjust the batter a little thicker, the batter is too thin to hang, easy to dew with the holes, exposed to the filling of the deep-fried black, but also drops of batter dripping to the oil, resulting in the frying into the black dregs.