New Year's Fried Coupling, Wrapped in Flour or Starch? Master the right approach, golden crisp, fresh and refreshing
Today, Xiaoxue will share with you a Chinese New Year's Eve rice dish: fried lotus. It should be a dish that often appears on the table, and I believe many people have eaten it. Lotus root has the effect of clearing heat and cooling blood, stopping bleeding and replenishing blood, and it is crisp and sweet to eat, and both men, women and children can eat it.
Many people fry their own couplings at home, thinking that the taste of frying is either soft and collapsed, or dry and hard, not crispy at all, what is the reason for this? In fact, you don't know the right way to fry the coupling, and if you want to combine it well, the most important thing is the batter. Only when the batter is ready, the coupling can be golden and crispy, fresh and refreshing!
The following Xiaoxue will teach everyone the correct method of coupling, and now that I have learned, I have Chinese New Year's Eve one more dish on the rice, so let's learn it quickly
【Preparation steps】
1, prepare a smaller lotus root, this kind of making more crisp. Wash and peel, cut into lotus slices of about the same thickness, cut well, and then cut a knife from the middle of the lotus slices, do not cut (if you accidentally cut it, you can then use meat filling to stick it up, and you can't see it after hanging paste)
2: Prepare a basin of water, add an appropriate amount of white vinegar, and soak all the slices of the cut lotus root for a while. This prevents the lotus flakes from oxidizing and turning black.
3: Prepare the fat and lean pork belly, wash and chop into meat filling, add soy sauce, ginger, salt, white pepper, chicken essence, stir well. You can add an appropriate amount of egg whites or water, and then use chopsticks to stir well in the same direction, stirring until it is sticky and strong.
4, after the meat filling is adjusted, use chopsticks to take an appropriate amount of meat filling and stuff it into the cut lotus clip clip, and then close the lotus clip, squeeze out the part with chopsticks, finish all the stuffing, and then wrap a thin layer of dry starch, so that the coupling and batter can be more fit.
5: Then adjust the batter, add an appropriate amount of flour and sweet potato starch, the ratio is 2:1 just right. Then add salt, 2 eggs and a little beer, stir into batter, pick it up with chopsticks, and form a streamlined shape.
6, start the pot to burn the oil, when the oil temperature is 60% hot, turn the heat down, put the coupling into the prepared batter and wrap it evenly, and then put it into the oil pan and fry. Fry until set and then remove the oil.
7, wait for the oil temperature to rise to 70% heat again, put the coupling in the pot for re-frying, fry until both sides are golden brown and you can fish it out.
Tip: Fried coupling, only with starch or flour fried out of the taste is not very good, either too dry hard, or soft collapsed. The correct approach should be to mix flour and sweet potato starch into a batter in a 2:1 ratio, and the resulting combination is fragrant, crisp, tender, especially fragrant, not greasy at all!
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