🥢 Chinese Style Chopped Pork Fried Lotus Root Authentic Soft Outer Frame In

🥢 Frying Lotus Root Pork Chop Style ()

Raw Materials

Pork filling part

* 300 grams of pork chop (recommended, slightly lean, will be juicy)

* 2 tablespoons alley onion

* 1 teaspoon chopped ginger

* 1 tablespoon soy sauce

* 1 teaspoon sesame oil

* 1 teaspoon sugar

* 1 / 2 teaspoon pepper

* 1 tablespoon corn flour

* 2 tablespoons water (keeps the filling juicy)

Lotus root part

* Fresh lotus root 1-2 heads (slice glasses about 0.5 cm thick)

Fried plated dough

* 1 / 2 cup wheat flour

* 1 / 4 cup cornstarch

* 1 egg

* 3 / 4 cup supercooled water

* A little salt

How to do

1. Prepare lotus roots

* Peel, cut into glasses

* Soak in a little vinegar mixture (black proof) for 5-10 minutes

* Wash clean. Stay dry.

2. Make pork filling

* Mix pork chops + all seasonings

* "One-way loop people" until sticky (this is Cantonese technique)

👉 will get a bouncy, juicy, uncrumbly filling.

3. Splice

* Take 2 pieces of lotus root

* Swipe the pork filling in the middle. Press it together as a "sandwich."

4. Powder plating

* Mix the dough silently (thickened about condensed milk)

* Bring the lotus root to be plated to coat all over.

5. Fry

* Use central light oil

* Fry for 5-6 minutes until golden and yellow

* Accelerate the end light to frame (key technique!)

Dipping sauce (Chinese style)

* 2 tablespoons soy sauce

* 1 tablespoon Chinese black orange juice / vinegar

* 1 teaspoon chili oil

* A little sugar

* Chopped garlic

👉 people together. The dunk is great.

Trick like a Chinese shop. 🔥

* Use cold water, mixing flour → will be long frame

* Don't fry the fire in the first place. It'll burn outside. Raw inside.

* The filling must be "beaten to sticky" is the heart of the recipe.

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