Stuffed Lotus Root Slices

Stuffed Lotus Root Slices

　　Lotus root, also known as lotus rhizome, is the root of the lotus plant and is rich in vitamin C and minerals. It can be eaten raw, cooked, or processed into starch, offering benefits such as promoting metabolism and preventing rough skin. There are many dishes made with lotus root, and today we present to you the Stuffed Lotus Root Slices.

　　Here's how to make it:

　　1. Ingredients: 500g lotus root, 250g pork belly, 1 egg, 250g flour, 30g starch, 5g salt, plus appropriate amounts of cooking oil, lard, sesame oil, ginger, scallions, pepper, cooking wine, and light soy sauce.

　　2. Peel and wash the lotus root, boil it in water for 3 minutes, then remove and cut into 0.5cm-thick slices with slits (a total of 21 pieces).

　　3. Slice the pork belly, mince it, finely chop the ginger, and mince the scallions.

　　4. Place the minced pork in a bowl, add an appropriate amount of salt, sesame oil, ginger, scallions, pepper, cooking wine, and light soy sauce. Mix well until the mixture becomes sticky to form the filling. Set aside.

　　5. Stuff the filling into the slits of the lotus root slices, pressing firmly so that the filling fills the holes and the slices hold together. Arrange the stuffed lotus root slices on a white porcelain plate dusted with starch, and sprinkle another layer of starch on top.

　　6. Mix flour with water, whole egg, and lard to form a crispy batter. Set aside.

　　7. Heat a pan over medium heat, add 1500g cooking oil, and heat until 70% hot. Dip each stuffed lotus root slice into the batter, then fry them one by one in the oil until light yellow. Remove, drain the oil, let them cool, then refry in 70% hot oil until golden brown. Remove and drain again.

　　8. Arrange the fried lotus root slices neatly on a white porcelain plate.

　　Source: Shangcheng County Specialty Dishes Research Association