Fried Lotus Root Stuffed with Pork (炸藕盒)

Instructions

1. 1Peel lotus root, slice into 1cm rounds. Cut each slice in half but not all the way through—create a pocket.

   🔍 Look for

   Visual: 藕片如书本打开，底部相连Slice opens like a book, connected at bottom

   You know it's right when: 能塞入馅料不破裂Can insert filling without breaking

2. 2Mix pork with garlic, soy sauce, ginger, and a pinch of salt until sticky.

   🔍 Look for

   Visual: 肉馅粘勺，有光泽Meat paste clings to spoon, glossy

   You know it's right when: 按压不散Filling holds shape when pressed

3. 3Stuff pork into lotus root pockets, press gently to seal.

   🔍 Look for

   Visual: 肉馅微露，未溢出Pork slightly visible, not overflowing

   You know it's right when: 按压能闭合Pocket closes when pressed

4. 4Dip stuffed lotus root in flour, then batter (flour + cornstarch + water), shaking off excess.

   🔍 Look for

   Visual: 均匀挂糊，无裸露Even coating, no bare spots

   You know it's right when: 面糊能挂住不滴落Batter sticks without dripping

5. 5Heat oil to 170°C, fry 3-4 minutes per side until golden and crispy.

   🔍 Look for

   Visual: 外壳金黄，气泡减少Crust turns golden, bubbles decrease

   You know it's right when: 浮起，轻敲有空洞声Floating and sounds hollow when tapped

6. 6Drain on wire rack, sprinkle with salt, serve hot.

   🔍 Look for

   Visual: 外壳保持酥脆，中心冒热气Crust stays crackly, steam rises from center

   You know it's right when: 内馅滚烫多汁Inner filling is hot and juicy