Lotus root season is here. Besides stewed lotus root soup, sliced lotus root, and spicy and sour lotus root cubes, the most common dish on my family's table is lotus root sandwich.
Materials
Quick and easy home-style dish - Lotus root sandwich recipe steps
Wash the lotus root slices, peel them, and then start slicing. Make one cut without cutting all the way through, then make another cut to cut all the way through, forming a shell-shaped slice.
Mince the pork belly and put it in a bowl. Add minced ginger and salt, crack in an egg, and mix well.
Pour an appropriate amount of flour into a bowl, crack in an egg, add an appropriate amount of water, and season with salt and chili powder according to your taste. Stir until it forms a smooth paste without any noticeable lumps. You can add sesame seeds for extra flavor if you like.
Fill the lotus root with minced meat using a spoon and set aside.
Heat oil in a wok to about 60% of its maximum temperature. Coat the lotus root slices with batter and fry until golden brown.
Fry until golden brown, then drain. I love the first bite of the lotus root sandwich right out of the fryer—it's so crispy!
If you prefer it crispier, you can refry it in hot oil until the outer skin is crispy. Then remove it from the oil and serve. If you don't want it freshly fried, you can freeze it in a freezer bag after it cools down. When you want to eat it next time, thaw it briefly, then simply heat a pan with a little oil and fry it briefly.
