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Lotus and Oyster Mushroom Pancakes

Vegetables, also Vegetarian Foods

Lotus and Oyster Mushroom Pancakes
2 ounces dried oyster mushrooms, soaked until soft
8 ounces peeled raw lotus roots, finely grated
1 ounce Chinese bacon, minced fine
1 egg, beaten
1/4 teaspoon salt
dash white pepper
1 teaspoon sesame oil
3 Tablespoons water chestnut flour or corn starch
1 cup corn oil
2 teaspoons hoisin sauce
1/4 cup cold tea
1. Mix mushrooms, lotus root puree, and bacon. Add egg, salt, pepper, sesame oil, and then two-thirds of the flour.
2. Divide the dough in six parts and shape into balls, then flatten them dusting them on both sides with the remaining flour.
3. Heat oil in a wok or fry pan and fry on one side until light brown turn over and fry on the second side, then remove and drain.
4. Mix hoisin sauce and tea and put into a bowl. Serve pancakes with dipping sauce.

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