Autumn is the season when lotus root is in full bloom, it is crisp and juicy, whether it is stir-fried or stewed, it is a delicious choice. Lotus root not only has high nutritional value, has the effect of nourishing blood and clearing heat and detoxifying, but its sweet taste is irresistible. Among the many lotus root recipes, my favorite is the fried lotus root box. This traditional home-cooked dish has a crispy skin and a tender inside, and the meat is full of aroma, making it perfect for autumn when your appetite is low.

However, making the perfect fried lotus root box is not an easy task. Many people encounter the problem that the crust is not crispy enough or too greasy during the preparation process, and even the choice of batter is quite confused: should you use flour or starch? In fact, none of these options are optimal. Today, I'm going to share with you a simple way to make sure your fried lotus root box is crispy on the outside and tender on the inside, golden and tempting, and not greasy at all!

Ingredient preparation:

Lotus root: 2-0 knots, peeled and cut into slices

Minced pork: 150 grams

Chopped green onion: to taste

Minced ginger: to taste

Salt: to taste

Pepper: to taste

Egg whites: 1 pcs

Small crispy meat powder: Appropriate amount

Seasoning: Add to taste appropriately

Fresh water: Appropriate amount

Steps:

First, peel the lotus root. Cut to four-fifths depth with the first cut with a knife, do not cut off; The second lower part is re-cut to form a lotus root clip. This is done so that the meat filling can be sandwiched in the middle of the lotus root slices while keeping the lotus root box intact.

Next, prepare the minced meat. Chop the pork, add chopped green onions, minced ginger, salt, pepper and an egg white, and stir with chopsticks in one direction until the meat filling becomes sticky.

Then, fill the adjusted meat filling into the lotus root clamp and gently flatten it with your hands to ensure that the meat filling is evenly distributed and the spilled meat filling is smoothed out so that it does not fall apart when frying.

Prepare a small bowl and pour in the small crispy meat powder, which is perfect for making fried food and is easy to make. Just add some salt and your favorite seasoning, stir while adding water and make a slightly thicker paste. The batter should not be too thin or too thick.

接著，將藕盒均勻地裹上面糊。在鍋中倒入油，油溫達到五成熱時下鍋，注意每次放入的數量不要太多，避免粘連。初炸時用中火，勤翻動以確保上色均勻。

炸至微黃色後先撈出來，升高油溫後再復炸約二十秒，直到金黃酥脆即可撈出控油，這樣一份外脆里嫩的炸藕盒就做好了。

Tips:

When preparing the minced meat, stir it fully until it is strong to prevent it from spreading out during frying;

Choosing a batter is key, and small crispy meat powder is a good choice, as it is easier to make than regular flour and starch and can make the lotus root box crispier.

It is very important to master the oil temperature, the first five or six percent of the heat can be, and the second high temperature re-frying can achieve the effect of golden and non-greasy.

Autumn is the best time to enjoy the delicious taste of lotus root, so why not try this simple and delicious fried lotus root box. You're guaranteed to fall in love with its unique texture, crispy on the outside and tender on the inside, golden and tempting. The fried lotus root box can not only be used as a delicious side dish on the table, but also a heart-warming food in autumn. Whether it's a family gathering or a daily snack, it's very suitable. Try it out and you'll make a delicious lotus root box that will delight your family and friends!