How to make fried lotus root slices delicious (how to fry and crispy lotus root slices)

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List of contents for this article:

• 1、How to make fried lotus root slices, crispy and delicious
• 2、Do you know that fried lotus root slices with pepper and salt and cumin are better?
• 3、How to make fried lotus root slices snacks
• 4、How to make fried lotus root slices delicious
• 5、How to make fried lotus root slices delicious
• 6、Do you use flour or starch to fry lotus root slices?

How to make fried lotus root slices, crispy and delicious

Lotus root slices fried only once are often not crispy enough. In order to ensure that the lotus root slices are crispy, after frying the lotus root slices for the first time, increase the oil temperature to 70% to 80% heat, and then fry them again over high heat for about half a minute. This allows the water on the surface of the lotus root slices to quickly evaporate to form a crispy outer skin. Compounding the right hanging batter The blending of hanging batter is also a key factor affecting the crispness of lotus root slices.

Use starch and flour to mix the batter and want the lotus root slices to be crispy. When preparing the batter, be careful not to use only flour. It is best to mix the starch and flour 1:2, and add some salt. During this period, slowly add water and stir until it can be pulled. It will be fine. This batter will easily crispy after frying.

Reason: If only flour is used in the batter used to hang the lotus root slices, the lotus root slices will become soft after cooling. Solution: It is recommended to make batter according to the ratio of flour to starch of 2:1, and then add an egg. This batter is easier to crispy after frying, tastes more crispy, and will not soften quickly after cooling.

Cut the lotus root slices too thick. If you want to fry the lotus root slices to be crispy, you can't cut them too thick. Otherwise, there is too much water in the lotus root slices and they won't be too crispy when fried. It is recommended to cut the lotus root slices into a thickness of 0.3cm, so that the fried lotus root slices are thinner and taste crispy.

Do you know that fried lotus root slices with pepper and salt and cumin are better?

The fried lotus root slices with salt and pepper and cumin are more delicious: Slice the lotus root, rinse and drain them, fry them over a high heat of seven to eight minutes hot until golden brown, remove and control the oil, and sprinkle with salt and pepper and cumin powder. Specific steps: 1 section of lotus root edible oil, appropriate amount of salt and pepper, 1 tablespoon of cumin powder, 1 tablespoon of lotus root slices, treat lotus root slices: Cut lotus root into evenly thin slices, put them in clear water and rinse twice to remove surface starch and prevent oxidation and blackening. Drain and place in a bowl. Set aside.

Prepare ingredients lotus root 1 section, salt and pepper powder, appropriate amount of cumin powder, appropriate amount of chili powder, and appropriate amount of lotus root slices. Wash lotus root, peel, and cut into thin slices. Pour lotus root slices in clear water several times to wash off excess starch, remove and control water for later use. Wipe the surface of lotus root slices with a kitchen paper towel until there are no obvious water droplets. Pour appropriate amount of oil into the frying lotus root slices pan, and when the oil temperature reaches 70% hot, add lotus root slices.

During frying, pour enough edible oil into the pan, turn to low heat when the oil temperature rises to 50% heat (about 150℃), and add lotus root slices to disperse and fry.

Re-frying: In order to make the lotus root slices more crispy, you can re-frying them. Boil the oil to 80% heat (about 180℃), put the lotus root slices fried for the first time into the pan again, fry quickly for about 30 seconds, until the color becomes darker, and remove and control the oil. Sprinkle seasoning: Place the fried lotus root slices on a plate, sprinkle with appropriate amount of salt and pepper according to your taste, and serve. The lotus root slices fried in this way taste crispy.

Method of frying lotus root slices: Wash the fresh lotus root, scrape off any flaws on the skin, put it in a pot and add water to cook. The water will just pass through the lotus root, cook for about ten to fifteen minutes, turn off the heat, remove and let cool.

How to make fried lotus root slices snacks

Method 1: Preparation stage of classic crispy fried lotus root slices: Select a fresh lotus root section, wash it, and peel off the outer skin. Slicing: Cut the lotus root into thin slices about 1-2 mm. The thinner the slices are cut, the crisper the lotus root slices will be. Control of oil temperature: Pour appropriate amount of cooking oil into the pan and heat until fine small bubbles emerge when the chopsticks are put in. Turn to low heat at this time. Initial frying: Gently put lotus root slices in oil pan and fry until the surface is slightly yellow.

Marinating time: Put the cut lotus root slices into the seasoning, mix well to ensure that each slice is evenly coated with the seasoning. The marinating time is about 10 to 15 minutes, and should not be too long to prevent the lotus root slices from becoming soft when water comes out. Choose the right flour for lotus root slices hanging paste: Low-gluten flour or universal flour is generally recommended because they can make lighter fried shells.

Although preparations before frying do not require cooking lotus root slices first, some preparations still need to be made before frying. For example, wash lotus root slices several times with clear water to remove starch and impurities on the surface, so that the fried lotus root slices will have a more attractive color and a more refreshing taste. At the same time, hanging paste is also one of the key steps in frying lotus root slices. The thickness and uniformity of the paste will affect the final taste and appearance.

How to make fried lotus root slices delicious

1. The method of frying lotus root slices is crispy and delicious as follows: Pretreat lotus root slices, peel the lotus root and cut it into evenly thin slices, quickly blanch it with boiling water for 10-15 seconds, and immediately put it in cold water after removing it. This step removes the astringent taste of lotus root while maintaining the crispy and tender taste.

2. Workaround: Add a small amount of baking powder (1 gram) or beer instead of ice water to make it more fluffy.

3. Winter is the season to eat lotus root. Lotus root can not only be stir-fried and stewed in soup, but also made into fried lotus root slices. The fried lotus root slices are crispy and delicious, and you can also make them at home. The lotus root slices are fried before you have to hang paste, so should you use flour or starch to fry the batter? Flour or starch for frying lotus root slices is recommended to use a mixture of flour and starch.

How to make fried lotus root slices delicious

1. In addition, when frying the lotus root box, you can put the lotus root in water in advance to boil it. After cooking, the lotus root will become more facile, then cut it into thin slices and add stuffing to fry. The fried lotus root box will be more delicious. If you like it, you can try this method! Preparation of ingredients for frying lotus root slices: 1 egg, appropriate amount of corn starch, appropriate amount of ordinary flour, 1 lotus root, edible oil, appropriate amount of five-spice powder, and appropriate amount of salt. Practice: Make a thick and suitable batter first.

2. Workaround: Add a small amount of baking powder (1 gram) or beer instead of ice water to make it more fluffy. The lotus root slices made in this way are golden and crispy, and can maintain the taste after cooling.

3. Wrap the batter Put the lotus root slices into the batter one by one to ensure that the surface is evenly covered with the batter.

4. To make the lotus root slices crispy and delicious, you can follow the following steps: Prepare the ratio of flour to starch in the batter: Mix flour and starch in a ratio of 1:1. This combination can make the fried lotus root slices have both the crispy taste of flour and the crispy taste of starch, and have a better taste. Seasonings: Add appropriate amount of five-spice powder and a little salt to the mixture of flour and starch to enhance the aroma and flavor of lotus root slices.

Do you use flour or starch to fry lotus root slices?

1. Reason: If only flour is used to hang the batter for lotus root slices, the lotus root slices will become soft after cooling. Solution: It is recommended to make batter according to the ratio of flour to starch of 2:1, and then add an egg. This batter is easier to crispy after frying, tastes more crispy, and will not soften quickly after cooling. Insufficient frying times: Reason: The lotus root slices that have been fried only once may not be crisp enough, because the first frying is mainly to fry the lotus root slices well, and to achieve crispy effect, further re-frying is needed.

2. It is recommended to use flour, starch and glutinous rice flour in a ratio of 1:1:1 for frying lotus root slices. The following are the specific reasons: Insufficient use of starch alone: If only starch is used, the fried lotus root slices may not be crisp enough because the starch is more sticky, but the crispy is not enough. The problem with using flour alone: If only flour is used, the lotus root slices will be hard, because the flour has a high gluten content, which may easily lead to a hard taste of the fried products.

3. Analysis of the reasons why the fried lotus root slices are not crispy: Cut the lotus root slices too thick: The lotus root slices cut too thick have more moisture inside, and it is difficult to achieve the ideal crispy taste after frying. It is recommended to cut the lotus root slices into a thickness of about 0.3 cm, so that the fried lotus root slices are thinner and taste crispy. The batter is not adjusted well: If only flour is used in the batter for hanging the lotus root slices, the fried lotus root slices will easily become soft after cooling.