CN108783313A - A kind of simple frying method of crisp lotus root piece - Google Patents
A kind of simple frying method of crisp lotus root piece Download PDFInfo
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- CN108783313A CN108783313A CN201710300635.7A CN201710300635A CN108783313A CN 108783313 A CN108783313 A CN 108783313A CN 201710300635 A CN201710300635 A CN 201710300635A CN 108783313 A CN108783313 A CN 108783313A
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- lotus root
- root piece
- frying
- broken
- peanut
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of simple frying methods of crisp lotus root piece, include the following steps：The lotus root piece that thickness is less than 2 millimeters first is cut into lotus root vertical length direction；Water and egg white are added in flour and stirs into paste；Shelled peanut is ground into and broken is stirred with flour；The lotus root piece cut wraps to wrap up in one layer of peanut again after batter broken；Batter will be wrapped and the broken lotus root piece of peanut is put into deep fat of the oil temperature in 85 ~ 90 degree Celsius ranges and fries to golden yellow；It fries in the process by the ceaselessly turn-over frying of lotus root piece.From the foregoing, the frying method of a kind of lotus root piece of the invention, enables the surface of lotus root piece to keep crisp for a long time, and with the fragrance of stir-fry shelled peanut, and since oil temperature is relatively low, so the lotus root piece oil content of frying is less, is conducive to health.
Description
Technical field
The present invention relates to the technical fields of lotus root piece frying, and in particular to a kind of simple frying method of crisp lotus root piece.
Background technology
Lotus root belongs to Nelumbonaceae plant.Lotus root is slightly sweet and crisp, can eat raw and also cook, and is one of common meal dish.Lotus root is also medical value
Quite high plant, its root leaf, stamen or pistil fruit are all precious, can all nourish and be used as medicine.
Lotus root is inherently more crisp, by that can become crisp originally after frying.But due to lotus root in frying course only
The surface of lotus root can be carried out it is fried, so fried lotus root, which is only surface, becomes crisp, and when exposing one section in air
Between will soften, crisp state cannot be maintained for a long time.
Invention content
It is an object of the invention to：A kind of simple frying method of crisp lotus root piece is overcome the deficiencies of the prior art and provide, is made
The surface of lotus root piece can keep crisp for a long time, and with the fragrance for frying shelled peanut, and since oil temperature is relatively low, so frying
Lotus root piece oil content it is less, be conducive to health.
The technical solution used in the present invention is：
A kind of simple frying method of crisp lotus root piece, includes the following steps：
1）The lotus root piece that thickness is less than 2 millimeters first is cut into lotus root vertical length direction；
2）Water and egg white are added in flour and stirs into paste；
3）Shelled peanut is ground into and broken is stirred with flour；
4）The lotus root piece cut wraps to wrap up in one layer of peanut again after batter broken；
5）Batter will be wrapped and the broken lotus root piece of peanut is put into deep fat of the oil temperature in 85 ~ 90 degree Celsius ranges and fries to golden yellow；
6）It fries in the process by the ceaselessly turn-over frying of lotus root piece.
The beneficial effects of the present invention are：
A kind of simple frying method of crisp lotus root piece of the present invention, enables the surface of lotus root piece to keep crisp for a long time, and has
There is the fragrance for frying shelled peanut, and since oil temperature is relatively low, so the lotus root piece oil content of frying is less, is conducive to health.
Specific implementation mode：
A kind of simple frying method of crisp lotus root piece, includes the following steps：
1）The lotus root piece that thickness is less than 2 millimeters first is cut into lotus root vertical length direction；
2）Water and egg white are added in flour and stirs into paste；
3）Shelled peanut is ground into and broken is stirred with flour；
4）The lotus root piece cut wraps to wrap up in one layer of peanut again after batter broken；
5）Batter will be wrapped and the broken lotus root piece of peanut is put into deep fat of the oil temperature in 85 ~ 90 degree Celsius ranges and fries to golden yellow；
6）It fries in the process by the ceaselessly turn-over frying of lotus root piece.
Claims (1)
1. a kind of simple frying method of crisp lotus root piece, it is characterised in that include the following steps：
1）The lotus root piece that thickness is less than 2 millimeters first is cut into lotus root vertical length direction；
2）Water and egg white are added in flour and stirs into paste；
3）Shelled peanut is ground into and broken is stirred with flour；
4）The lotus root piece cut wraps to wrap up in one layer of peanut again after batter broken；
5）Batter will be wrapped and the broken lotus root piece of peanut is put into deep fat of the oil temperature in 85 ~ 90 degree Celsius ranges and fries to golden yellow；
6）It fries in the process by the ceaselessly turn-over frying of lotus root piece.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710300635.7A CN108783313A (en) | 2017-04-29 | 2017-04-29 | A kind of simple frying method of crisp lotus root piece |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710300635.7A CN108783313A (en) | 2017-04-29 | 2017-04-29 | A kind of simple frying method of crisp lotus root piece |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783313A true CN108783313A (en) | 2018-11-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710300635.7A Pending CN108783313A (en) | 2017-04-29 | 2017-04-29 | A kind of simple frying method of crisp lotus root piece |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783313A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771829A (en) * | 2019-11-19 | 2020-02-11 | 湖南创奇食品有限公司 | Preparation method of lotus root slices |
| CN112167566A (en) * | 2020-09-15 | 2021-01-05 | 湖南益芬元食品有限公司 | Lotus root slice frying method |
-
2017
- 2017-04-29 CN CN201710300635.7A patent/CN108783313A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771829A (en) * | 2019-11-19 | 2020-02-11 | 湖南创奇食品有限公司 | Preparation method of lotus root slices |
| CN112167566A (en) * | 2020-09-15 | 2021-01-05 | 湖南益芬元食品有限公司 | Lotus root slice frying method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181113 |