Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, fried lotus root with filling. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Fried Lotus Root with Filling is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Fried Lotus Root with Filling is something that I’ve loved my whole life.
Top it with another slice of lotus root to create a sandwich. Now it's time to prepare the oil for frying. I like to use a small, deep pot because it requires. Today, I'll share a lotus root recipe.
To get started with this particular recipe, we must prepare a few components. You can have fried lotus root with filling using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Fried Lotus Root with Filling:
- Prepare 300 grams Lotus Root
- Make ready 300 grams Minced pork
- Make ready 1/2 piece Leek (or 1/2 Onion)
- Prepare 10 grams Ginger
- Take 2 tbsp Sake (Rice cooking wine)
- Take 1/2 tsp Salt
- Get As needed Flour
- Prepare As needed Potato Starch
- Make ready 1/2 piece Lemon
Heat up a large frying pan with the oil. Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color - they turn a bit translucent looking. To stir-fry with lotus root, cut the vegetable crosswise into quarter-inch slices, and cook in a small amount of oil over medium-high heat for two to three minutes.
Instructions to make Fried Lotus Root with Filling:
- Cut the Lotus root into 24 slices (5mm thick). Soak the slices in water for 10 minuets and dry them with a paper towel.
- Chop the Leek(Onion) and Ginger. Combine the Leeks, Minced Pork, Ginger, Sake and Salt and mix it well. Divide into 12 portions.
- Take a pair of Lotus root pieces and sprinkle flour on one side of each. Place a portion of filling on one piece and press the other on top., making sure that the floured side touch the filling. (Push firmly so that filling enters into the holes of the lotus root.)
- Coat each set with Potato Starch off the excess potato starch and fry till brown in oil heated 280 degrees. (Deep fry)
- If you like, squeeze lemon and eat.
Cook until the lotus root slices start to change color - they turn a bit translucent looking. To stir-fry with lotus root, cut the vegetable crosswise into quarter-inch slices, and cook in a small amount of oil over medium-high heat for two to three minutes. Other crisp, tender vegetables - like asparagus, snow peas and carrots - can be added to the lotus root to highlight the signature crunch. Use a spatula to spread minced fish onto half of the lotus slices. Sandwich with another lotus slice, flour side onto the fish mixture.
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