中文介紹
原料：藕，瘦肉，姜，蒜，乾辣椒，小蔥,料酒，油，胡椒粉，椒鹽，生粉，味素麵糊：麵粉、水、泡打粉、鹽。
香辣藕夾的具體步驟，請參看以下步驟：
做藕夾分三步：
第一步，調肉餡(可根據自己口味調)
瘦肉或五花肉剁餡，肉餡中加鹽、生粉、料酒，胡椒、少許味素攪拌拌勻，攪拌時最好朝一個方向，靜置30分鐘即可。
第二步，做麵糊
(1)麵粉加入適量清水、一點點鹽和泡打粉，用攪蛋器打成薄稀糊(為保證麵粉糊中沒有小疙瘩，最好用篩網過濾下薄糊)。
(2)麵糊稠稀由自己控制，個人喜歡稀一點。這樣的藕夾能看到小孔孔，很漂亮！
(3)加水慢慢加，這個主要靠感覺，難量化，多做幾次就好。
(4)可在麵糊里加入雞蛋，藕夾炸後則會變成金黃色，不加雞蛋也行。
第三步，做藕夾
將藕洗淨去皮，去掉尖尖兩端,只留中間粗細均勻的部分(做藕夾的藕儘量選擇體形粗細均勻點的，不要太粗大)；
藕從右向左切，切成厚薄均勻的片，不要弄亂藕片從右向左的順序；
每次按順序依次取出兩片相鄰的藕；(不要隨心所欲取，這樣，兩片藕就能貼切地吻合在一塊)
用勺舀入少量肉餡放入一片藕中間，勺背輕壓一下肉餡，使肉餡均勻鋪滿藕片；
把相鄰的另一片藕放在肉餡上；
再次用勺背壓下，使藕緊貼肉餡，一個生藕夾就做好了。
把藕夾放到糊中，粘上一層薄稀糊；
坐鍋熱油，溫油炸藕夾。
藕夾浮上來時，撈起，用吸油紙吸乾表面油分。(做香辣藕夾，炸一次即可)
鍋中留一點點底油，下姜、蒜末，乾辣椒溫火煸香，然後下炸好的藕夾加大火翻炒；放鹽調味，翻炒至藕夾變乾入味；下蔥末、椒鹽炒勻，最後起鍋。
英文解說
Material: lotus, lean meat, ginger, garlic, chili, shallot, wine, oil, pepper, salt and pepper, corn starch, monosodium glutamate Batter: flour, water, baking powder, salt.
Spicy lotus root folder of the specific steps, see the following steps:
Lotus root folder do three steps:
The first step, transfer the meat (which can be adjusted according to your taste)
Lean meat or pork chop stuffing, meat in salt, cornstarch, cooking wine, pepper, a little MSG mixed, mix well, stirring in one direction is best, for 30 minutes.
The second step, to do batter
(1) The amount of flour by adding water, a little salt and baking powder, beaten egg beater with a thin thin paste (to ensure there are no small lumps of flour paste, preferably under a thin paste with the screen filter).
(2) thin thick batter controlled by their own personal likes a little thin. This folder can see the keyhole lotus, very beautiful!
(3) Slowly add water, this mainly by feeling, difficult to quantify, like a few more times.
(4) Add the eggs in batter, deep-fried lotus root folder after it will become golden yellow, without eggs is required.
The third step is to make lotus root folder
Wash the lotus root, peeled, remove sharp ends, leaving only the middle part of uniform thickness (lotus root folder do try to choose shape of lotus uniform thickness point, not too thick);
Right to left cut lotus root, cut into uniform thickness of the film, do not mess with lotus root from right to left;
Each time you press the order removing two adjacent lotus; (do not take arbitrary, so that two pieces of lotus root can appropriately fit in one)
Scoop a small amount of meat with a spoon into a lotus into the middle of the back press it lightly spoon the meat, so meat evenly covered with lotus root;
To be placed adjacent to another piece of meat on a lotus;
Again with the spoon back pressure, the lotus root close to the meat, a raw lotus root folder on the well.
Into the lotus paste in the folder, glue a thin layer of thin paste;
Take pot heat the oil, temperature and deep-fried lotus root folder.
Lotus root folder and rise to when picked up, dry the surface with oil absorbing paper. (Do spicy lotus root folder, once deep-fried)
Pot to stay a little bit of base oil, ginger, garlic, dried chili stir Hong warm fire, and then fried lotus root folder under increasing fire, stir fry; salt seasoning, stir fry until dry tasty lotus root folder; under the diced green onion, salt and pepper, stir well, and finally serve.
