Hotel crackling Hu

In fact, whether it is fried lotus root clips or lotus root boxes, it is not wrapped in flour or raw flour, but flour and raw flour in proportion. Add water, baking powder, a little salt and cooking oil to make a paste, then hang the paste and fry it with 7 layers of oil temperature (the first layer is 30℃). If you eat it at that time, fry it until it is shaped and then fry it, and the lotus root clip will be crisp and tender.

The above crispy paste is a multi-purpose crispy paste in our hotel. You can fry crispy fresh milk, lotus root clips, lotus root boxes and other foods that need to be hung with crispy paste. So what's its proportion? The ratio of flour, raw flour, baking powder and yeast is 10: 4: 2: 1. There is no proportional relationship between salt and edible oil, so you can estimate it yourself. If there is flour and starch at home, it is suggested that flour and starch should be mixed evenly according to the ratio of 2: 1, and a spoonful of salt should be added to increase the bottom taste. The combination of flour and starch will make the skin of lotus root slices more crisp, while the inside can maintain the original taste and nutrition of lotus root slices. If there is no starch, just wrap it in flour.

Each lotus root cake should be fried until golden on both sides. If the extra-small lotus root slices can't fit into the lotus root cake, put the meat in the small hole, then wrap it in batter and fry it in the pot. Stir-fried lotus root slices should be dipped in sauce, generally two kinds, sweet sauce and Chili sauce! Cooking sweet noodle sauce is to take a bowl, add sweet noodle sauce, soy sauce, barbecue sauce, cumin powder and sugar, dilute with water, then pour in the batter and fry it in the pan until it is a little thick, which is convenient for brushing lotus root slices! Chili sauce depends on the local personal taste, you can brush the canned Chili sauce directly! I like to brush the pure Chili sauce of Shaxian snacks! Spicy and salty!

First, choose the thicker lotus root, not the one before it. The lotus root made in this way is thick and tasty, peeled and washed, sliced, soaked in salt water and drained. Put a little oil in the pot, saute ginger slices, add 10g dried red pepper to stir-fry until spicy, add minced meat to stir-fry until fragrant, add a teaspoon of Pixian bean paste to stir-fry until red, add green pepper slices and green garlic slices to stir-fry over high fire, then season with oil-consuming monosodium glutamate pepper, and finally add peanuts to stir-fry evenly, and pour sesame oil into the pot and plate.