| 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 | t | Salt |
| Oil for deep frying | ||
| 1 | c | Lean pork |
| 1 | c | Onion |
| 1 | Fresh ginger root | |
| 1 | up to | |
| 2 | T | Oil |
| 2 | T | Soy sauce |
| 1/4 | t | Salt |
INSTRUCTIONS
Prepare Filling and let it cool slightly. Peel lotus root and cut in 1/8-inch slices. Spread filling evenly over one slice; then cover, sandwich-style, with a second slice. Repeat until done. 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. Heat oil; add "sandwiches" a few at a time, and deep-fry until golden. Drain on paper toweling and serve. VARIATIONS: 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. In step 4, make the batter with 2 eggs, beaten; 2 tablespoons cornstarch and 2 tablespoons flour. FILLING FOR LOTUS ROOT: Mince or grind pork. Chop onion. Mince ginger root. Heat oil. Add onion and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (about 2 minutes). 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 23.3mg
Sodium: 880.1mg
Potassium: 504.8mg
Carbohydrates: 26.4g
Fiber: 4.1g
Sugar: <1g
Protein: 4.6g