原料：莲藕2节,肉馅100克,香葱1根,姜1块,泡发香菇4朵,酱油1汤匙（15ml），料酒1茶匙（5ml），盐1/2茶匙（3克），香油1茶匙（5ml），味精1/4茶匙（1克）

面粉100克，五香粉1/2茶匙（3克），小苏打1/4茶匙（1克），椒盐1茶匙（5克，蘸食用），啤酒适量。

做法：

1)肉馅中调入葱花，姜末，香菇碎，酱油，料酒，盐，味精和香油，用筷子延同一方向搅拌出劲儿备用；

2)将面粉中倒入五香粉，小苏打，用啤酒调成面糊，以沾筷子并自然流动的状态为准即可；

3)莲藕去皮，放入开水中焯烫10分钟，捞出后切成5毫米厚的片，再从中间切一刀，但不要切到底；

4)将切好的莲藕片打开，中间塞入肉馅，沾上面糊。锅中倒入宽油，油8成热时，放入锅中，炸至双面金黄即可，蘸食椒盐使用味道更好。

超级啰嗦：

**肉馅加入调料后，一定要沿着同一个方向搅打出劲儿，在最后炸的时候才不易脱落。而且，也能保证肉馅口感充满弹性；

**这道菜建议大家用啤酒代替清水来调糊挂浆，这样做出的藕盒会非常鲜嫩、香脆；

Fried Lotus Root Box

Ingredients:

Lotus root: 2

Pork mince: 100g

Chive: 1

Ginger: 1

Water-soaked fragrant mushroom: 4

Soy sauce: 1 soupspoon(15ml)

Cooking wine: 1 teaspoon (5ml)

Salt: 1/2 teaspoon(3g)

Monosodium glutamate(MSG): 1/4 teaspoon(1g)

Sesame oil: 1 teaspoon(5ml)

Flour: 100g

Five spices powder: 1/2 teaspoon(3g)

Baking soda: 1/4 teaspoon(1g)

Szechuan pepper salt: 1 teaspoon(5g) (for dipping)

Beer: proper amount

Directions:

1)Finely chop the chive, ginger, and soaked fragrant mushrooms, mix with the pork mince;

Also add in the soy sauce, cooking wine, MSG, and sesame oil, then mix all these ingredients with chopsticks clockwise until this mince mix seems glutinous;

2)Combine the five spices powder, baking soda, flour and beer, mix well and make sure this flour mix is thick enough(can stay onthe chopstick and flow smoothly);

3)Peel the lotus roots, put into the boiled water blanch for 10 minutes;

Take out and chop into 5mm thickness slices;

And then at each slice, cut once from the middle but do not thoroughly cut off(i.e. make a gap as the picture shows);

4)Fill in the mixed mince into the gap of each lotus root slice, then put on a layer of flour mix;

Pour enough oil into a wok, put in the filled and floured lotus root boxes when the oil is very hot(8/10 heat), fry until golden;

It's better to serve with Szechuan pepper salt dipping if you like. Finish