[Home-made practice of deep-fried wontons]_Frying method_How to make

[Home-made practice of deep-fried wontons]_Frying method_How to make

The lotus root is actually the rhizome part of the lotus leaf, and the taste and the degree of drawing of the lotus root planted in each area are different.

And in some areas rich in lotus root, often in the season when lotus root is listed in large numbers, it will turn into a feast for all guests to entertain guests.

This also reflects the variety of methods for making lotus root. If you make lotus root at home, you can make fried lotus root.

This is because the common practice of fried wontons will be explained in detail next.

The common practice of deep-fried wonton balls is lotus root balls, lotus root 500 grams, pork 200-300 grams, spring onion, salt, MSG.

1.

Lotus root, I used to wipe the bed, and then chopped, so that it is easy to fine.

2.

Mince the meat, add salt, monosodium glutamate, and shallots, add some soy sauce.

(Because they are opposed to their grandpas eating fat and occasional fine meat, in order to make it more fragrant, I added peanut oil.

).

3.

Mix the meat with lotus root and stir well (even with a small amount of water starch in private), and turn into a medium-sized meatball.

4.

Steam over high heat for 15 minutes.

(I do n’t like to eat meat, I taste it a bit, it feels soft and delicious) The most important thing is that eating lotus root in autumn has many benefits.

It can also solve the problem of children not eating vegetables.

Ingredients: 250 grams of Tangyu, 100 grams of soybean flour, 3 grams of refined salt, sugar, MSG each amount, ginger juice, 80 grams of soybean oil.

Production method: (1) Peel and wash and cut into pieces, wash the ginger and cut into pieces.

(2) Add ground soybean powder, ground ginger powder, refined salt, monosodium glutamate and sugar, add clarified water and stir well, knead into about 15 grams of small balls, and roll on the dried bean powder.

(3) Heat the wok, add soybean oil, fry the meatballs with warm oil, and serve immediately.

Features: Crispy and soft, possibly iron and other minerals, has the function of strengthening the spleen and appetizing, and treating children with anemia.

  Nutrient lotus root is ideal for vegetarians.

It contains a large amount of starch, protein, vitamin B, vitamin C, trace amounts, glucose and calcium, phosphorus, iron and other minerals. The meat is tender, white and round, the taste is sweet and crisp.

Chinese medicine believes that raw food can cool the blood and disperse silt, cooked food can nourish the heart and kidney, has the effect of nourishing yin and nourishing blood, can fill the deficiency of the five internal organs, strengthen bones, and nourish blood.

Lotus root is a health food for men, women and children in summer and autumn.

The lotus root can strengthen the spleen and stomach, and the mother eats lotus root more, which can clear the congested blood accumulated in the abdomen, thereby secreting milk.

Zhitang has an antitussive effect, which can be directly conveyed to squeeze out the juice from the skin lotus root, which can treat severe cough.