Friday, May 17, 2019

Fried lotus roots box 【炸藕盒】

This Fried lotus roots box was made during the Chinese New Year period, but I didn't have to to write the recipe until now.

The lotus are sliced and stuffed with minced meat then coat with a layer of batter and deep fried, a little high in calorie but it is so tasty.

I think one can indulge a little during the CNY celebration, right?



250 g of lotus root
200 g minced meat (pork)
1 cm thumb size ginger root
1 scallion
1/2 tsp sesame oil
1/2 tsp salt
1 tsp cooking wine
1 tsp Light Soy Sauce
1 tsp of corn flour

For the batter: 
20 g all purpose flour
10 g Custard powder (Can be substitute with corn starch)
A pinch of baking powder
A pinch of White pepper powder
1 tsp of cooking oil
Some warm water

1节 莲藕
200克 猪肉馅
1/2 小勺 香油
一小节 大约尾指粗的姜
1/2 小勺 盐
1勺 料酒
1 小勺 酱油
1小勺 淀粉

20 克 中筋面粉
10 克 卡仕达粉 (如无可用淀粉代替)
1小撮 泡打粉
1小撮 白胡椒粉
1 小勺 食油
温水 适量

1. Peel and clean the lotus root, slice the lotus root in such a way that the first cut will not be through all the way to cut the root, leaving about 2 mm at the end to connect the second slices, the second cut makes it a cut all the way, this will give you a connected two slices of lotus root that can be easily stuffed later.

2.Minced the meat if you use shop bought minced meat, place it in a large bowl, add  salt, sesame oil, Chinese cooking wine, soy sauce and corn starch and mix well, marinate the meat for 20 minutes.

3. Place ginger and scallion in a blender with 1/4 cup of water and blend to make ginger scallion water, slowly add the water to the marinated meat, mix well and leave it aside.

4.  Now make the batter by mixing all purpose flour, custard powder, pepper powder, salt and cooking oil to form a batter close to pancake consistency.

5. Stuff the marinated minced meat into each lotus roots slices that we have just cut.

6. Heat 2 cups of cooking oil in a cooking pan/pot at medium, place the stuffed lotus root slices into the batter and give it a thorough and quick dip, make sure the whole lotus root slice is covered with a think layer of batter.

7. Place the battered lotus roots in the oil and deep fried until golden brown in color.

1. 处理藕的时候我给忘了拍照,  先将藕洗净削皮切片。切片的时候一刀不要切到底,第二刀再切开,这样连片莲藕就形成一个薄页的样子,可以在中间酿肉。

2. 将猪肉剁成肉末或把买来的肉末装到碗里。把香油、盐、料酒、酱油、淀粉拌入腌制20分钟左右。

3. 将葱姜洗净加入1/4杯水搅拌成姜葱水,缓缓加入肉馅里搅拌至肉馅湿润,备用。

4.  把面粉、仕达粉、胡椒粉、盐和食油加温水调成糊状,以能挂到藕为准。 放一边静置备用。

5. 把肉馅酿到藕片里,面糊再次搅拌匀,把酿好的藕浸到面糊了里挂糊。

6. 锅烧热加食油加热至七分热, 把挂好糊的莲藕片,放到热油里炸至金黄色捞出即可。喜欢更酥脆的口感可以先炸至七分熟然后返锅二次炸酥。炸好的藕盒沥干油即可上桌。


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