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Marinate 70g of minced pork with 5g of oyster sauce, 10g of soy sauce, 3g of Chef's Own®Chicken Powder Seasoning, 2g of sugar, an appropriate amount of chopped green onion, ginger and water for half an hour.
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Marinate 30g of okara and 6g of Chef's Own®Hot & Spicy Marinade for half an hour, and then add the pork mince, mix and stir them.
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Wash the lotus root, peel and slice it to a thickness of about 3cm.
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Put the mixed okara and minced meat in between two lotus root slices and wrap them with flour evenly and thoroughly. Pat it to remove the excess flour.
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Mix the flour and water in a ratio of 1:7 and stir them until a paste forms. Put the dumpling in the paste until it is evenly wrapped.
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Wrap the dumpling with another layer of flour and fry it in a frying pan at 180°C until it is golden on both sides. Then drain the oil.
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Stir-fry 10g of fragrant pine and 100g of okara in oil until they are golden for adornment on the plate.