How to prepare the batter for fried lotus root sandwich
In the past 10 days, among the hot topics about food preparation on the Internet, "the batter preparation method for fried lotus root sandwich" has become the focus of many cooking enthusiasts. Fried lotus root sandwich is a classic home-cooked dish. The key to the crispy outside and tender inside lies in the preparation of the batter. This article will combine recent hot discussions and traditional recipes to give you a detailed analysis of the best recipe for fried lotus root batter.
1. Basic batter recipe
According to actual feedback from food bloggers and cooking enthusiasts, the golden ratio of basic batter is:
| Material | Dosage | effect |
|---|---|---|
| all-purpose flour | 100g | Provide the main structure |
| corn starch | 30g | Increase crispness |
| egg | 1 | Increase viscosity and aroma |
| clear water | 120ml | Adjust consistency |
| Salt | 2 grams | basic seasoning |
| white pepper | 1g | Remove fishy smell and increase aroma |
2. Advanced improvement plan
In recent popular discussions, many food experts have shared their exclusive secret recipes:
| Improvement direction | Add materials | Effect |
|---|---|---|
| Crispier | 2 grams of baking powder | Create bubbles to increase fluffiness |
| More fragrant | 1g allspice powder | Improve overall flavor level |
| more golden | 1 egg yolk | Improve the color of finished products |
| Lower fat | Beer instead of water | Reduce oil absorption |
3. Detailed explanation of batter preparation steps
1. Dry flour mixing: Sift flour, cornstarch and all powdery seasonings and mix evenly to ensure there are no lumps.
2. Add liquid: beat the eggs and slowly pour into the dry powder, stirring while pouring.
3. Adjust the consistency: Add water in batches and stir until the batter hangs evenly on the back of the spoon and appears in a continuous line when dripping.
4. Leave to rest: Cover with plastic wrap and let stand at room temperature for 15-20 minutes to allow the gluten to relax.
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| Batter is too thick | Insufficient water or too much flour | Adjust by adding small amounts of water several times |
| Batter is too thin | Liquid ratio too high | Add a little more flour |
| Remove the paste after frying | Batter is not sticky enough | Increase egg ratio |
| Color is too dark | Oil temperature too high | Control the oil temperature at around 170°C |
5. Sharing of cooking skills
1. Processing of lotus root slices: Fresh lotus root slices need to be soaked in light salt water immediately after being cut to prevent oxidation and blackening.
2. Paste technique: After draining the lotus root slices, first dip them in a thin layer of flour and then paste them to enhance adhesion.
3. Frying control: After the initial frying, you can increase the oil temperature and fry again for 10 seconds to force out excess fat.
4. Storage method: Place the fried lotus root clips on kitchen paper to absorb oil, which will keep them crispy for a longer time.
6. Feedback from netizens
According to recent user reviews in the food community, the batter using a 1:3 ratio of cornstarch to flour is the most popular, and the crispness of the finished product can reach 4.8 points (out of 5 points). Although the solution of adding beer is novel, about 30% of netizens reported that it tastes bitter, and first-time tryers are advised to reduce the amount of beer they use.
Through the above structured data and detailed instructions, I believe you have mastered the essence of preparing fried lotus root sandwich batter. Different formulas will bring subtle differences in taste. It is recommended to make appropriate adjustments according to personal preferences to find the golden ratio that suits you best.
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