Homemade Nianxiang Ao Hu Method
"Out of the mud but not stained, washed in clear water without being frivolous"
"Surely everyone remembers Zhou Dunyi's 'In Praise of the Lotus', during which time I only had a deep impression of lotus flowers,""and the lotus root,""but didn't have much understanding. I knew that the lotus root is the stem of the lotus, growing in the mud, but how to eat it was completely unknown."
"During university, a southern classmate gave us their local specialty""lotus roots""and this chance led me to form an unbreakable bond with lotus roots."
"Lotus roots are commonly grown in Southern China. Their stems, leaves, stamens, and fruits are all precious; they can be used as medicine in traditional Chinese medicine, and there are many ways to eat them. However, most people only know how to slice the lotus root and enjoy it chilled. There are actually many other delicious ways of eating it. Today I will share two methods with you, which should bring a pleasant surprise."
"Ingredients""Main ingredients"
"Lotus roots 500g,""Pork""200g, oil as needed, salt 5g,""Egg""1 piece,""Flour""50g,""Black pepper""3g,""Corn""starch""10g, aluminum-free baking powder 5g, green onion 5g,""Ginger" 5g
"Steps"
"1. Chop the green onions and ginger into small pieces, then mix the egg well and set aside."
"2. Grind the pork into mince, add the chopped green onion and ginger, a little salt, black pepper, cornstarch, mix in the beaten egg liquid, and add some water as needed to ensure it's well combined."
"3. Place the flour, sticky rice powder, and aluminum-free baking powder in a bowl, then add enough water to form a batter.""4. Wash and peel the lotus roots, slice them into double slices that are still connected at one end for easier filling.""5. Place the prepared meat filling inside the sliced lotus root and secure it properly.""6. Dip the filled lotus roots in the batter evenly."
"7. Heat oil in a pan, then fry the coated lotus root parcels until golden on both sides."
"8. Once they are golden brown, remove them from the heat."
"Tip 1"
"Always mix the meat filling in one direction for thorough mixing."
"Tip 2"
"Be cautious with the fire when frying lotus root parcels; start on medium heat then switch to low heat."
"Tip 3"
"The lotus root parcels should be fully fried until golden before serving."
The lotus root slices must be fried until golden brown on both sides before removing from the wok.
