Fried Lotus Root Sandwiches

Fried Lotus Root Sandwiches

　　is a home-style dish from Jinhu. Whether at a small family gathering or a reunion with friends and relatives, there is always a plate of golden, oily, crispy, and delicious fried lotus root sandwiches.

Although people from other regions may also prepare this dish, it is nowhere near as common as in Jinhu, nor is the preparation as refined. The lotus roots are peeled, washed, and sliced into paper-thin pieces. Cutting them requires special care—the two slices must be connected to make it easier to wrap the filling. There is also some finesse in preparing the meat filling; the meat should not be too fatty or too lean. After mincing the meat into a paste, add chopped scallions, ginger, salt, sugar, MSG, and other seasonings. Then place the meat paste between two thin slices of lotus root. Once the sandwiches are assembled, prepare the batter—a smooth, evenly thick mixture. A small amount of alum and alkali should be added to the batter to ensure the fried sandwiches turn out crispy and crunchy. Adding two eggs to the batter will not only make the sandwiches more tender but also give them a more appealing golden color. After the batter is ready, dip the sandwiches into it so that the batter fills the holes in the lotus root. Then fry them in hot oil. Frying the sandwiches requires precise heat control. First, heat the oil over high heat until boiling; if the heat is too low, the sandwiches won’t become crispy. When the sandwiches are about 80% cooked, remove them and continue frying in a flat pan to dry out the oil and crisp them up until they develop a golden-red hue. Add spices and white vinegar, and the fried lotus root sandwiches are complete.