The so-called lotus root clip is to cut a lotus root slice in the middle, and fillings such as minced meat and minced fish can be added to it.

Then wrap it in the sauce and fry it in an oil pan, and after it is fried, it is a lotus root clip.

Lotus root can be eaten as is, steamed or served in stews.

The crispy lotus root clip that Xu Zhuo got was replaced with the sauce on the outside of the lotus root clip, and it was eaten hot after frying, because the skin was more crispy, so it got its name.

However, after it cools, this lotus root clip loses its crispy taste, and it becomes no different from ordinary lotus root clips.

The most critical step in making lotus root clips is to cut the lotus root clips.

Theoretically speaking, put the lotus root on the cutting board, cut it every two or three millimeters, the first knife cut to two-thirds of the place, and the second knife will cut off the lotus root slice.

What is cut out in this way is the lotus root clip.

But theory is one thing, actual practice is another.

Cutting lotus root clips is an operation that can truly experience the brain but the hands cannot.

You don't need to look at it, just say the steps once, the brain can understand it.

But when you cut it, it's a different look.

Because the raw lotus root is very astringent and hard to cut, it is very difficult to slice it.

The first cut to two-thirds of the way is even more difficult.

Unskilled people either cut the bottom carelessly, and the lotus root clip becomes a lotus root chip.

Either you don't dare to cut it down halfway, resulting in the inability to get in the meat filling.

In fact, there is a knack for cutting lotus root clips.

As long as you put the peeled and washed lotus root into the salt water and soak it for a while, it will be much easier to cut.

And soaking it in salt water can also prevent the lotus root from changing color.

This trick is still given by skills.

If you let Boss Xu figure it out by himself, it is estimated that he will not be able to figure out this kind of trick after a year of busy work.

Xu Zhuo took out the lotus root in the water, poured out the water in the lotus root hole, changed the salt water again, threw the lotus root into it again, and even filled the hole inside.

The salt water should not be soaked for too long, otherwise the salt will easily seep into the lotus root.

Soak for a few minutes.

Xu Zhuo lotus root took out of the salt water, emptied the water inside, and then put it on the cutting board and began to cut.

Although it was only soaked for a few minutes, the texture of the lotus root has changed significantly, and although it still feels a little astringent when cut, it is much better than when it was not soaked in salt water.

The first knife cuts two-thirds of the way and the second cuts off.

Xu Zhuo just repeated, not missing a single time.

I saw that a few new cooks next to me had a new understanding of the boss's craftsmanship.

When they first came, Xu Zhuo had never done stir-frying, cutting vegetables or anything, so these people thought that Xu Zhuo was a chef who did not exercise basic skills and stir-fried directly.

Now it seems that Xu Zhuo is not only good at stir-frying, but also has the same knife skills.

No wonder someone can be the boss, they must have paid a lot of sweat and stayed up many nights.

When they discussed in a whisper, the corners of Boss Xu's mouth were hooked and he smiled slightly.

I did stay up many nights before, even through countless nights.

But that's all about playing games.

Cooking or something......

Do I still need basic liver skills?

After cutting them all, Xu Zhuo soaked the lotus roots in water to wash off the starch on the surface of the lotus roots.

Then remove it from the water, control the moisture and sprinkle corn starch on the surface of the lotus root.

The lotus root clip should be sprinkled inside and out.

This step is to lock in the moisture in the lotus root, and the second is to absorb the moisture on the surface to prevent the filling from being filled in and the batter from hanging on later.

After everything was done, Xu Zhuo asked the two cooks to come over and fill it with the marinated meat filling.

He went to prepare the whole egg batter for the fried lotus root clip.

If you want to fry the lotus root to be crispy on the outside and tender on the inside, in fact, the best thing to use is egg white paste, but the color of the egg white paste is light, and the color is not as attractive as the whole egg batter.

Therefore, most of the lotus root clips are hung with whole egg batter.

Put half of the batter and half starch in a bowl, then knock two eggs into it, add salt and a little five-spice powder, and stir into a uniform batter.

As for the degree of thinness, it has been dipped with your hand, and there are layers of folds in the basin, and it is good.

Then, Xu Zhuo poured the mixed whole egg paste into the basin with the lotus root clip.

Stir slightly, wait for the whole egg batter to wrap the lotus root clips, and start frying.

The oil pan that had just fried the ribs had not been removed yet, and Xu Zhuo began to fry in the oil pan after heating the oil temperature.

For fried lotus root clips, the oil temperature should not be too high, and it is easy to fry if it is high.

But don't get too low, the batter will fall apart if the oil temperature is too low.

Fifty percent hot oil temperature is just right.

The lotus root can't be put into the pot together, but should be held with chopsticks and put into the oil pot one by one.

If there is a whole egg batter that is not hung up, you have to hang it again.

Once everything is in the pan, turn the heat down slightly to prevent the oil from rising and causing the batter on the outside to be fried.

The lotus root and minced meat are both raw, so fry them on low heat before raising the oil temperature.

After the batter on the outside is fried to a golden brown, it is ready to be cooked.

There is a trick to judge whether the lotus root clip is ripe, when the lotus root clip is ripe, it will float on the oil surface, and the unripe lotus root clip cannot float because of its weight.

After taking the lotus root clip out of the pot, Xu Zhuo prepared a dish to dip and eat.

One is salt-and-pepper and the other is spicy.

When Xu Zhuo brought out a large plate of crispy lotus root clips, the ginger who was gnawing on the sheep's feet immediately put down the sheep's feet in his hand, and it was not too hot, so he reached out and pinched one and put it in his mouth.

"Whew...... But it tastes good, the skin is very crispy, and the lotus root inside is a little crispy, it's really good, it's so delicious......"

Cui Yong gave him a blank look: "Look at your appearance that you haven't seen the world......"

But after all, this did not delay Cui Yong's actions.

He took a lotus root clip with chopsticks, dipped it in a salt-and-pepper dish, and then put it in his mouth and took a bite gently.

"Well, the taste does ...... It's really hot!"

He blew several times in a row before he swallowed the lotus root in his mouth.

"It's delicious, Xu Zhuo, I'll fill some in the lunch box later, I'll bring some to your sister-in-law, and the ribs, she especially likes to eat this kind of fried food." ”

After letting it dry for a while, Xu Zhuo began to taste it.

The taste is really good, especially the layer of puff pastry on the outside, the crispy texture and the crispness of the lotus root inside are simply two enjoyments.

Dip it in a little pepper and salt, the crispy and numb taste is really ......

"Yo, what is this fried?

Feng Weiguo leaned over, saw the lotus root clip on the plate, and tasted it for himself.

Then he gave Xu Zhuo a thumbs up: "The taste is really good, go back and make more, I like to eat it." By the way, Xiao Zhuo, what are we going to eat tonight? If you want to eat, just say, I will let Shi Lei start to prepare. ”

Xu Zhuo thought for a while and said with a smile: "Four happy pills." ”

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