Fried lotus root meat
Grate only 30g of lotus root, and cut the remaining 100g into 5cm wide slices.
Put the minced meat and a pinch of salt in a bowl, knead the lotus root, rubbed with [1], 1/3 of the whole egg, and knead it with your hands.
Put the butter in a heated frying pan and fry the onions, then add a pinch of salt and a little pepper.
When the onions start to soften, turn off the heat and remove the heat.
Once the heat has subsided, mix with [2] and sandwich the finished meat sauce between lotus root. Pour the sandwiched items in the order of flour → beaten egg (1 piece) → breadcrumbs.
Fry in 170°C deep-fried oil for about 4 minutes and place in a batter filled with kitchen paper.
Cut [6] in half and place on a plate, then add 1 teaspoon of kneaded mustard to the edge of the plate, and pour in salt and olive oil on top.
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- Peel lotus
- 1 piece
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- Breed meat
- 100g
-
- salt
- Appropriate
-
- For egg
- 1/3
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- butter
- 8g
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- Chop the onion
- 44g
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- Pick it
- A little
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- cake flour
- Appropriate amount
-
- Fried eggs
- 1 piece
-
- Bread crumbs
- Appropriate amount
-
- Fried oil
- 515ml
-
- For finishing kneading
- 1 tsp
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- For finishing flower salt
- A pinch
-
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Olive oil
finishing
Aldoino extra virgin - Appropriate amount
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Olive oil
finishing
