Ingredients:
250 grams (0.55 lb) fresh lotus root
100 grams (0.22 lb) minced meat
A small plateful of salt mixed with ground Chinese prickly ash (see note below)
3 grams (1/2 tsp) salt
1 1/2 grams (1/3 tsp) MSG
1 gram (1/4 tsp) pepper powder
500 grams (1 cup) cooking oil (only 1/10 to be consumed)
1 egg
5 grams (1 tsp) cooking wine
100 grams (0.22 lb) dry cornstarch
1 gram (1/30 oz) finely cut scallions
1 gram (1/30 oz) chopped ginger
Directions:
1. Wash the lotus root clean and cut it into slices 0.5 cm (0.2 inch). Put the minced meat in a bowl, add 2 g (1/3 tsp) of salt, 1/2 g (1/8 tsp) of MSG, the cooking wine, egg (both white and yolk), ginger and scallions, and mix well.
2. Put the mixture of minced meat between every two slices of lotus root. Dust dry cornstarch over to produce a cake.
3. Heat the oil in a wok to 180-200ºC (355-390ºF). Deep-fry the lotus cakes until they are golden yellow. Take out, sprinkle the remaining salt, MSG, pepper powder and serve together with the small plate of baked salt and ground Chinese prickly ash.
Note: Grind 2 g (1/15 oz) of Chinese prickly ash into powder. Add 2 g (1/3 tsp) of salt, 1/2 g (1/8 tsp) of MSG and mix.
Features: Brown in color.
Taste: Crispy and soft.
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