Fish scented lotus root clip

This is the first time I have eaten a lotus root clamp, and it is also the first time to make a lotus root clamp. . But it's quite delicious ~ Please, you have shrimp in it, pure shrimp! I don't really like minced pork and minced beef. . So I tried to stuff the shrimp stuffing ~ (Wait! I was wrong, I lied, it was actually the shrimp stuffed in the video, just as I wish, I copied it by the way ~~)

This is the first time I have eaten a lotus root clamp, and it is also the first time to make a lotus root clamp. . But it's quite delicious ~ Please, you have shrimp in it, pure shrimp! I don't really like minced pork and minced beef. . So I tried to stuff the shrimp stuffing ~ (Wait! I was wrong, I lied, it was actually the shrimp stuffed in the video, just as I wish, I copied it by the way ~~)

Material

Lotus root A period (leftover)
15 shrimps
White pepper
salt
rice wine
One egg
Too white powder
corn flour
Spicy bean paste
soy sauce
sugar
Cabbage
ginger A few pieces
garlic One petal

Shrimps are pickled with pepper, salt, egg whites, rice wine, and corn flour, and the lotus root is cut into 1cm slices, then cut in the middle, do not cut. The marinated shrimps are minced with a mixer ~ shredded cabbage. Sliced ginger garlic (actually minced, I do n’t want to eat sliced ginger garlic)

Shrimp with lotus root in the middle

Make a batter, an egg, mix it with too white powder, stir until the batter can flow ~ don't be too thin

Put lotus root paste on it and put it in a 120-degree oil-heated pan over low heat, fry for 3 or 4 minutes

At this time, if the color of the lotus clip is not particularly golden, when the fire is high and the smoke is high, throw the lotus clip on both sides and fry for 10s.

To make the sauce above, saute the ginger and garlic with a little oil, fry the spicy watercress sauce, add sugar, rice wine, soy sauce, and boil until boiled, add water starch to thicken it ~ Open the climate and drizzle on it ~ ok ~

Decorate some shredded cabbage ~ (Actually it should be green onion, but I don't have …)

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