Sihai network

Crispy lotus root with fresh lotus root and pork

1. Add onion, ginger, salt, chicken essence and soy sauce into pork stuffing, stir well, wash lotus root and peel

2. Cut lotus root into lotus root clip, put meat stuffing in lotus root folder, and put it into plate one by one

3. Flour and starch 1:1 ratio, then add 2G baking powder, add appropriate amount of water, stir evenly, add eggs, stir into frying paste

4. Wrap lotus root with frying paste

5. Stir fry in hot vegetable oil pan, set the color slightly yellow, and then fry it into golden yellow on both sides