| 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.
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