Lotus root is a common ingredient in Cantonese food markets. Whether using it in soup or stir-frying, or deep-frying it today, it’s delicious. The lotus root itself has a slightly sweet taste. There is an idiom in Chinese languag-藕断丝连, that means when the lotus root is broken ,the sliks are connected. When we eat lotus root bolied, we can see the silks in the middle.
From the perspective of traditional Chinese medicine, lotus root has the functions of clearing heat and promoting body fluid, cooling blood, dissipating blood stasis and hemostasis. But it is cold in nature and should not be eaten too much. Today’s deep-frying method slightly balances its coldness.
Like the fried eggplant box, the method is the same, but the eggplant is replaced with lotus root. It also counts as a festive recipe to treat relatives and friends during the Chinese New Year and holidays. During Chinese New Year, there will be many recipes that need to go through the deep-frying step, some need to be poured with sauce then, or added with other processes, and some can be eaten directly, which also symbolizes abundance and fiery.
The lotus root is relatively hard, so I cut it into slices and put the pork filling in the middle of the two slices. If it is a soft ingrdient like eggplant, it can be stuffed with meat without cutting it completely.The specific method can be compared with the fried eggplant box.
I thought that this southern city where I lived could wave goodbye to winter soon, but was overwhelmed by the cold wave and experienced the tail of winter. Only then did I know that electric heater is good. I think no matter what, I have to be grateful, after all, I am still alive and healthy, and I can still feel the four seasons.
Deep Fried Lotus Root with Pork Fillings
- Pot for deep-frying
- One lotus root about 370 gram
- For pork minced mixed
- Minced pork about 320 gram, fat to thin ratio 3:7
- 35 gram green scallions, chopped
- 7 gram ginger, chopped
- 2 teaspoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon cooking wine
- 1/2 teaspoon pepper powder
- The paste for deep-frying
- One big egg
- 3 tablespoon corn starch
- 2 tablespoon flour
- 6 tablespoon water
- 1/8 teaspoon salt
- For deep-frying
- 2 cup oil
- Peel the lotus root, then sliced
- Add the ingredients for pork: scallions chopped, ginger chopped, pepper powder, salt, light soy sauce, cooking wine to the minced pork, mixed well
- Add the ingredients for the paste: salt, starch, flour, water to the egg, mixed well
- Spread the pork filling evenly on one slice of lotus root and cover with another slice. Repeat until all is done.
- Add 2 cups oil to the wok for deep-frying, heat over medium heat, heated to about 200 degrees Celsius, deep-frying the lotus root with filling, until cooked through, transfer to a plate, one by one
- Serve warm.