Fried Lotus Root Stuffed with Pork (炸藕盒)

炸藕盒

Fried Lotus Root Stuffed with Pork (炸藕盒) — ShandongShandong home cooking.

Ingredients

• fresh lotus root
• ground pork
• garlic, minced
• light soy sauce
• ginger, minced
• all-purpose flour
• cornstarch
• neutral oil (for frying)

Instructions

1. Peel lotus root, slice into 1cm rounds. Cut each slice in half but not all the way through—create a pocket. (Slice opens like a book, connected at bottom)
2. Mix pork with garlic, soy sauce, ginger, and a pinch of salt until sticky. (Meat paste clings to spoon, glossy)
3. Stuff pork into lotus root pockets, press gently to seal. (Pork slightly visible, not overflowing)
4. Dip stuffed lotus root in flour, then batter (flour + cornstarch + water), shaking off excess. (Even coating, no bare spots)
5. Heat oil to 170°C, fry 3-4 minutes per side until golden and crispy. (Crust turns golden, bubbles decrease)
6. Drain on wire rack, sprinkle with salt, serve hot. (Crust stays crackly, steam rises from center)