What kind of lotus root is used for frying lotus root slices? Is it better to use flour lotus root or crispy lotus root for frying lotus root slices?

We all know that lotus root is a common food, and there are many ways to eat it. Fried lotus root slices are a very popular way to cook them. Many people fry lotus root slices at home. Fried lotus root slices have certain requirements, so is it better to use flour lotus root or crispy lotus root? Let's take a closer look!

Should I use flour lotus root or crispy lotus root for fried lotus root?

We can fry two different kinds of lotus roots. One is that we only use lotus roots to fry lotus roots that are similar to lotus root slices. For this kind of lotus root, we need to choose a crispier lotus root so that the taste can be crispy and delicious. I have made such lotus roots and given them to my family, and the taste is still quite good. The other kind of fried lotus root is the lotus root box that we often eat. For the fried lotus root made in this way, we should use a crispier lotus root. After taking a bite, the lotus root should be chewy and a little moist, so that the taste will be delicious.

The meat filling is sandwiched in the middle and after frying, it is golden and delicious. So no matter what kind of lotus root you make, we still choose the lotus root with a crisper taste, so that the fried lotus root can be said to be more delicious.

What kind of lotus root is better for frying lotus root

When choosing lotus root, choose dark brown in color, not the one that is too white. The one that is too white is a crispy lotus root. The one with darker skin color is a smooth lotus root. In addition, lotus roots are divided into seven-hole lotus roots and nine-hole lotus roots. Cut the lotus root in the middle to reveal the holes. Count them. If it has seven holes, it is a smooth lotus root. If it has nine holes, it is a crispy lotus root. If you want to fry lotus root, the smooth lotus root with seven holes is the most delicious.

In addition, when frying lotus root boxes, you can boil the lotus root in water in advance. The lotus root will be softer after boiling. Then cut it into thin slices, put the stuffing in it and fry it. The fried lotus root boxes made in this way will be more delicious. If you like it, you can try this method!

How to make fried lotus root slices

Ingredients preparation:

1 egg, appropriate amount of corn starch, appropriate amount of ordinary flour, 1 lotus root, cooking oil, appropriate amount of five-spice powder, and appropriate amount of salt.

practice:

1. Prepare a batter of appropriate thickness. Add appropriate amount of flour, corn starch, an egg yolk, salt, five-spice powder and appropriate amount of water to an empty bowl to make it as thick as shown above. The ratio of corn starch to flour is 3:1 so that the batter can be hung on the lotus root slices without affecting the crispy taste due to the thick batter.

2. Choose a piece of crispy lotus root, peel it, cut it into thin slices, and put it in water to prevent it from oxidizing and turning black. How to choose crispy lotus root? 1. Break off a small piece of raw lotus root and taste it. The one with more starch tastes astringent, while the one with more starch tastes more powdery and glutinous. The one with less starch contains more sugar and tastes sweeter when eaten raw. This is the crispy lotus root. 2. You can cut it open and take a look. The powdery lotus root has 11 holes, while the crispy lotus root has 9 holes. 3. If it is the same lotus root, the thicker parts in the middle and tail are powdery, and the thinner head is more crispy. 4. The whiter the skin, the powderier it is, and the darker it is crisper. 5. Break it open and take a look. The crispy lotus root contains more lotus root shreds.

3. Add a proper amount of oil to the pan and heat the oil to 60%. Then put the sliced ​​lotus root in the pan with the prepared crispy paste and fry until golden and crispy. When frying, keep the oil temperature at 60% and fry quickly until it is set.

Tips for deep-fried lotus root slices

1. When preparing the batter, be sure not to make it too thick, otherwise the fried product will become soft and sticky due to the thick batter.

2. When frying, it must be shaped quickly at high temperature. Because the crispy lotus root can be eaten cold, in order to keep it crispy, it needs to be shaped quickly and removed from the oil as soon as possible.