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关闭

炸藕盒

食材

材料:莲藕2节,肉馅100克,香葱1根,姜1块,泡发香菇4朵,酱油1汤匙(15ml),料酒1茶匙(5ml),盐1/2茶匙(3克),香油1茶匙(5ml),味精1/4茶匙(1克)面粉100克,五香粉1/2茶匙(3克),小苏打1/4茶匙(1克),椒盐1茶匙(5克,蘸食用),啤酒适量。

做法

炸藕盒
做法: 1)肉馅中调入葱花,姜末,香菇碎,酱油,料酒,盐,味精和香油,用筷子延同一方向搅拌出劲儿备用;
2)将面粉中倒入五香粉,小苏打,用啤酒调成面糊,以沾筷子并自然流动的状态为准即可;
3)莲藕去皮,放入开水中焯烫10分钟,捞出后切成5毫米厚的片,再从中间切一刀,但不要切到底;
4)将切好的莲藕片打开,中间塞入肉馅,沾上面糊。锅中倒入宽油,油8成热时,放入锅中,炸至双面金黄即可,蘸食椒盐使用味道更好。
超级?嗦:
**肉馅加入调料后,一定要沿着同一个方向搅打出劲儿,在最后炸的时候才不易脱落。而且,也能保证肉馅口感充满弹性;
**这道菜建议大家用啤酒代替清水来调糊挂浆,这样做出的藕盒会非常鲜嫩、香脆;
Fried Lotus Root Box
Ingredients:
Lotus root: 2
Pork mince: 100g
Chive: 1
Ginger: 1
Water-soaked fragrant mushroom: 4
Soy sauce: 1 soupspoon(15ml)
Cooking wine: 1 teaspoon (5ml)
Salt: 1/2 teaspoon(3g)
Monosodium glutamate(MSG): 1/4 teaspoon(1g)
Sesame oil: 1 teaspoon(5ml)
Flour: 100g
Five spices powder: 1/2 teaspoon(3g)
Baking soda: 1/4 teaspoon(1g)
Szechuan pepper salt: 1 teaspoon(5g) (for dipping)
Beer: proper amount
Directions:
1)Finely chop the chive, ginger, and soaked fragrant mushrooms, mix with the pork mince;
Also add in the soy sauce, cooking wine, MSG, and sesame oil, then mix all these ingredients with chopsticks clockwise until this mince mix seems glutinous;
2)Combine the five spices powder, baking soda, flour and beer, mix well and make sure this flour mix is thick enough(can stay onthe chopstick and flow smoothly);
3)Peel the lotus roots, put into the boiled water blanch for 10 minutes;
Take out and chop into 5mm thickness slices;
And then at each slice, cut once from the middle but do not thoroughly cut off(i.e. make a gap as the picture shows);
4)Fill in the mixed mince into the gap of each lotus root slice, then put on a layer of flour mix;
Pour enough oil into a wok, put in the filled and floured lotus root boxes when the oil is very hot(8/10 heat), fry until golden;
It's better to serve with Szechuan pepper salt dipping if you like. Finish

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