How to Make Fried Lotus Root Stuffed with Meat
Those who enjoy fried food lotus root can actually make fried lotus root turnovers at home because the recipe is very simple. Compared to those made in restaurants, homemade ones are healthier and more reassuring to eat.
Fried lotus root turnovers Ingredients Introduction
Main ingredients:
Lotus root(2 pieces) Ground meat (appropriate amount, about 120g) Seasoning for ground meat ()Ginger(a few slices)Sugar(a little) Old soy sauce (appropriate amount)Egg white Clear (1 piece)Monosodium glutamate(appropriate amount) Oyster sauce (a little) Lotus root coating ()Flour(approximately 120g a little) Egg yolk Egg yolk(1 piece) Water (appropriate amount) Cooking oil (for frying) (appropriate amount)
Steps to make fried lotus root turnovers:
1. Finished product image.
2. Mix the seasoning ingredients of the meat filling and stir in one direction until well combined. Here, I used old soy sauce instead of salt; thus, please use less or no salt. Add scallions according to your taste.
3. Cut off both ends of the yam with yeast, cut into about 5mm thick slices, first cut not all the way through, as shown in the picture, and then cut again to separate. Be careful cutting lotus root; it is quite fragile!
4. Cut the lotus root as shown below, ensuring the bottom is not separated while allowing an opening on top.
5. In a small bowl, place some flour and dust both sides of each turnover lightly with dry powder.
6. Gently open the turnovers, and carefully stuff them with meat filling using a chopstick; be careful to avoid breaking the lotus root. Seal the edges tightly after stuffing, remove any excess meat, and your turnovers are ready.
7. Repeat for all turnovers.
8. Heat oil in a pan at this point.
Pour the leftover egg yolk from the bowl with the dry powder into another container, add it to the remaining ingredients of the meat filling, mix well, then gradually add water while mixing.
9. The batter should be slightly thick, but when you pick it up with a chopstick, it should fall off quickly. This consistency ensures crispy skin upon frying. A thinner batter will result in no crisp skin.
Originally, the recipe does not require salt; you can dip them in pepper salt or tomato sauce to eat. I added a little salt to the batter for flavor. You can directly consume them or dip them in chili oil or chili dips.
10. Roll each turnover in the batter.
11. Fry the coated turnovers when the oil is heated to about 7-8 (about 65-70% hot), using low heat for 5 minutes, then switch to high heat and fry for another 3 minutes until golden brown. Remove and drain excess oil.
Be sure to flip occasionally during frying to avoid overcooking.
12. Finished product image.
13. Another finished product image.
14. Internal view, crispy skin, crunchy lotus root, tender meat filling; very delicious!
15. Finished product image.
16. Another finished product image.
1Tips:
The meat filling is similar to dumpling filling and can be adjusted according to your taste preferences, adding ingredients like mushrooms，shrimp, or radish.
Do not make the batter too thin; otherwise, it will lack a crispy skin upon frying.
Dusting with dry powder before stuffing helps better adhere the meat filling and makes it easier to stick when coating in the batter.
Be careful when cutting the lotus root turnovers; a single cut can result in lotus root slices.
