Read 5261946 times
Connect me to:
Lotus and Pork Sandwiches
|Lotus and Pork Sandwiches|
1 section lotus rhizome, peeled and thinly sliced
½ pound fatty pork, minced
1 scallion, minced
1 teaspoon fresh minced ginger
1 teaspoon salt
1 teaspoon sesame oil
1 Tablespoon Chinese rice wine
2 egg whites, beaten
4 Tablespoons cornstarch
dash ground black pepper
1 cup vegetable oil, divided
thin soy sauce for dipping, optional
1. Mix pork with scallion, ginger, salt, ground pepper,
sesame oil, and wine.
2. Rinse and dry lotus slices with paper towels, and lightly
dust one side of each slice with a little cornstarch, then
put about two tablespoons of the meat mixture between
cornstarch-sided slices and press gently making sure the
meat mixture fills but does not go through every hole.
3. Heat a wok or fry pan, blend rest of the cornstarch with
the beaten egg whites, dip both sides of the sandwiches
in the cornstarch mixture, and fry covering the wok or
pan with a lid, for three minutes, then turn them over
frying their other side, also covering the pan. Add more
oil when next batch of sandwiches goes into the pan.
4. When both sides are golden, drain sandwiches on
paper towels, then transfer them to a clean dry platter,
and serve with optional dipping sauce on the side.