A common way to make stir-fried lotus root pancakes is to first slice the lotus root thinly, then soak it in water to remove excess starch, drain and mix with ingredients like minced meat, beaten eggs, and seasonings, form into patties, fry until golden brown on both sides.

It's the season for lotus roots again.Lily Rhizome is slightly sweet and crunchy, with tonifying properties for blood and immune enhancement.and is also easy to digest, suitable for the whole family. Autumn is the perfect time to enjoy lotus roots, which can be cooked in various ways, such as stir-fried, soups, or salads.

Today,

breakfast is crispy fried lotus root cakes. Slowly frying these cakes results in a crispy exterior and tender interior.A mixture of chicken and pork adds rich meaty flavor to the fresh sweetness of the lotus root. Ingredients:Main ingredients: 300g lotus root, 100g chicken breast, 150g pork. Oil for frying,salt to taste, chicken powder to taste, oyster sauce to taste,

　　soy sauce to taste, cornstarch to taste, black pepper to taste, chopped green onions.1. Prepare the ingredients. Chop the chicken and pork into mince, add oil, salt, chicken powder, oyster sauce, soy sauce, cornstarch, and black pepper.Stir clockwise until it forms a gel-like consistency, then marinate to infuse the meat with flavor. 2. Clean the lotus root and peel it, then cut into small pieces.Mix them into the meat paste, stir until well combined and firm. 3. Heat a pan, add a little oil, take an appropriate amount of the mixture, shape it into a ball, and place it in the pan.

4. Slowly fry on low heat until both sides turn golden yellow, then remove and serve on a plate.

5. Finished product

6. Finished productPS:

1. The meat paste must be stirred to form a gel-like consistency before shaping the cakes; otherwise, it will easily fall apart when fried, resulting in poor texture.

2. When frying, use low heat and slow cooking to ensure that the outside is crispy while the inside remains tender.

Heat the wok, add a little oil, take an appropriate amount of filling, and form it into a ball by hand.

SLOWLY fry until both sides are golden brown, then remove and serve on a plate.

Finished product

Finished product

PS: TIPS:

1 The meat filling must be well mixed to develop a firm texture; otherwise, the pancake will be loose when frying, resulting in poor texture after cooking.

2 Fry using low heat, otherwise, the surface will burn while the inside is not fully cooked.