Fried Lotus Root Sandwich

Fried lotus root sandwich is a traditional dish originated from Hubei Province. What makes it special is that during the frying process, the flavor of the lotus and the meat will blend together, and give the whole dish a special savor.

Ingredients:

1 piece of lotus root, 1 lump of streaky pork, 1 egg,some starch, some salad oil, 4 grams of salt, 5 grams of scallion, 5 grams of ginger, 5 grams of cooking wine,5 grams of light soy sauce, a little oyster sauce, flour,cornstarch, water, spiced salt.

Procedures:

1. Grind the streaky pork.

2. Add salt, scallion, ginger, cooking wine, light soy sauce, and oyster sauce into the ground meat and stir in one direction.

3. Peel the lotus root and wash it. Then chop it into pieces, making each piece about 0.6 centimeters thick.After that, make a cut into the middle of each thick piece but do not cut through. The depth of each cut should be about 2/3 of that piece of lotus root.

4. Stuff each lotus root sandwich with ground meat and press the sides together lightly to remove excess ground meat.

5. Take another bowl, pour the flour, cornstarch,salt, and water into it, and add the egg. Stir the mixture evenly with a pair of chopsticks until it becomes a smooth paste.

6. Cover each lotus root sandwich with a thin layer of starch and dip it into the mixed paste until completely coated.

7. Pour some salad oil into a pot and preheat the oil. Put the lotus root sandwiches into the pot and fry them until both sides are crispy and golden.

8. Drain the lotus root sandwiches.

9. Dip the lotus root sandwiches in spiced salt and enjoy.

(Translation: Li Lanxin)

炸藕夾

炸藕夾是湖北一帶的地方傳統(tǒng)名小吃，屬于鄂菜系。其獨(dú)到之處在于，油炸過(guò)程中，藕味和肉味互相交融，使味道得到升華。

食材：

藕1節(jié)、五花肉1塊、1個(gè)雞蛋、淀粉適量、色拉油適量、食鹽4克、蔥5克、姜5克、料酒5克、生抽5克、蠔油少許、面粉適量、生粉適量、水適量、椒鹽適量。

做法：

1. 將五花肉剁成肉泥。

2. 肉里調(diào)入鹽、蔥末、姜末、料酒、生抽、蠔油，沿著一個(gè)方向攪拌。

3. 將去皮洗凈的蓮藕切成大約0.6厘米厚的片，在厚片中間切一刀，深至藕片的2/3處。

4. 將肉餡填入藕夾，用手輕輕按壓，擠出多余肉餡。

5. 另取一碗，依次放入面粉、生粉、雞蛋、鹽、適量的水，用筷子攪拌均勻成糊。

6. 藕片逐個(gè)拍上薄薄一層干淀粉，放入碗中均勻掛糊。

7. 鍋中入油，預(yù)熱后放入藕夾，炸至兩面金黃。

8. 撈起，瀝油。

9. 蘸椒鹽，即可食用。