| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Chinese | Vegetable | 8 | Servings |
INGREDIENTS
| 2 | lb | Lotus root |
| 1 | Egg | |
| 1/2 | c | Water |
| 1/2 | c | Flour |
| 1/4 | ts | Salt |
| Oil for deep frying | ||
| 1 | c | Lean pork |
| 1 | c | Onion |
| 1 | sl | Fresh ginger root (up to) |
| 2 | tb | Oil |
| 2 | tb | Soy sauce |
| 1/4 | ts | Salt |
INSTRUCTIONS
FILLING FOR LOTUS ROOT 1. Prepare Filling and let it cool slightly. 2. Peel lotus root and cut in 1/8-inch slices. 3. Spread filling evenly over one slice; then cover, sandwich-style, with a second slice. Repeat until done. 4. Beat egg together with water; then blend in flour and salt to make a batter. Dip lotus root "sandwiches" in batter to coat. Let dry a few minutes; then dip in batter again. 5. Heat oil; add "sandwiches" a few at a time, and deep-fry until golden. Drain on paper toweling and serve. VARIATIONS: 1. In step 2, cut the lotus root in 1/4-inch slices; then cut each slice in half, but not clear through. Stuff the filling between the still-joined halves; then press the edges together. 2. In step 4, make the batter with 2 eggs, beaten; 2 tablespoons cornstarch and 2 tablespoons flour. FILLING FOR LOTUS ROOT: 1. Mince or grind pork. Chop onion. Mince ginger root. 2. Heat oil. Add onion and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (about 2 minutes). 3. Remove pan from heat. Stir in soy sauce, salt and minced ginger root to blend. VARIATION: Reduce pork to 1/2 cup. In step 3, add, along with the other ingredients, 1 cup tightly packed spinach, parboiled and chopped fine. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”