藕盒虽然好吃，但是做起来也得需要掌握很多小窍门的，很多朋友问炸藕盒需要焯水吗？一步错步步错，难怪藕盒不酥脆不香，炸藕盒时，莲藕是需要焯水的，经过焯水的莲藕吃起来口感更清脆，而且还不发黑，很多人不将莲藕焯水，一步错步步错，导致做出来的藕盒不酥脆不香。下面我就把炸藕盒正确的做法分享给大家，喜欢吃藕盒的朋友可以进来学习一下。

准备2根莲藕清洗干净之后去掉皮，锅中倒入水，加入一勺白醋，将削去皮的莲藕进行焯水3-4分钟，然后捞出来放凉备用。

准备一块猪肉先切成小块再剁成肉馅装入碗中，准备一棵小葱切成葱花，一块生姜切成姜片，都放入猪肉馅中，加入一勺胡椒粉，适量的料酒去腥，一点点生抽，一勺豆瓣酱，根据个人口味加入适量的盐，一勺白糖提鲜，朝着一个方向搅拌均匀，将肉馅腌制入味。

再将放凉的莲藕用刀切成片，切得时候第一刀不要切断，第二刀再切断，依次这样切，藕片不要一次性切得太厚，取一块莲藕用手轻轻地掰开，里面放上调好的馅料，合上之后再用手轻轻地压一下，全部做好之后放在一旁备用。

在盆中倒入半碗面粉，然后分次加入清水，边加入边搅拌，打入一个鸡蛋，将它搅拌成稀面糊，面糊中加入一个鸡蛋可以使面糊口感更好，更松软。

将做好的藕盒分次放到面糊中，在里面翻动几下，让表面都能均匀地裹上一层面糊。

锅中倒入油，油温升至6成热的时候将裹好面糊的藕盒下锅炸，等到表面定型之后用筷子翻动几下，全程开中火炸，一直炸至藕盒全部飘起来，表面呈金黄色的时候捞出来控油，藕盒就做好了。刚做好的时候趁热吃特别香，放凉了之后可以拿来炖菜或者是涮火锅，都是非常不错的。

炸藕盒时，莲藕需要焯水吗？一步错步步错，难怪藕盒不酥脆不香，这就是我带给大家的炸藕盒的做法，用这种方法炸出来的藕盒口感非常的清脆，酥脆又好吃，炸之前莲藕要焯一下水，很多人都不焯水，那样炸出来的藕盒的口感一点都不清脆，炸藕盒时，直接下锅炸是错的，1个小技巧，藕盒又香又脆又好吃。

There is less than a month before the Spring Festival. Are the New Year's goods at home ready? At this time of the year, people at home are busy buying all kinds of New Year's goods, such as fried fish, fried balls, fried lotus root boxes, etc. Speaking of fried lotus root box, this is my favorite dish. Every year, my family will always fry a large pot of lotus root box. From the 26th of the twelfth lunar month, a large pot is fried. It can be eaten during the Lantern Festival. It is delicious and delicious. But many people say that the lotus root box they fried at home is not delicious, the lotus root box is not crispy, and the filling is not tasty. In fact, this is all the wrong method you used. Today I will teach you the correct way to fry lotus root boxes. When frying lotus root boxes, it is wrong to fry them directly in the pot. With a little trick, lotus root boxes are fragrant, crispy and delicious.

Although lotus root box is delicious, it needs to master a lot of tricks to make it. Many friends ask whether fried lotus root box needs to be blanched? One wrong step, no wonder the lotus root box is not crispy and fragrant. When frying the lotus root box, the lotus root needs to be blanched. The blanched lotus root tastes more crisp and does not turn black. Many people do not blanch the lotus root. , One step is wrong, and the lotus root box made is not crispy or fragrant. Below I will share with you the correct way to fry lotus root boxes. Friends who like to eat lotus root boxes can come and learn.

Prepare 2 lotus roots after cleaning, remove the skin, pour water into the pot, add a spoonful of white vinegar, blanch the peeled lotus roots for 3-4 minutes, then remove and let cool for later use.

Prepare a piece of pork, cut it into small pieces, then chop it into minced meat and put it in a bowl, prepare a shallot and cut it into chopped green onion, and cut a piece of ginger into ginger slices, put them all into the pork filling, add a spoonful of pepper, and an appropriate amount of cooking wine. Fishy, a little soy sauce, a spoonful of bean paste, add an appropriate amount of salt according to personal taste, a spoonful of white sugar for freshness, stir evenly in one direction, and marinate the meat filling.

Then cut the cooled lotus root with a knife. When cutting, do not cut it with the first knife, and then cut it with the second knife. Cut the lotus root in this order. Do not cut the lotus root too thick at one time. Take a piece of lotus root and gently open it with your hands. , put the adjusted filling in it, press it lightly with your hands after closing it, and put it aside for later use after all is done.

Pour half a bowl of flour into the basin, then add water one by one, stir while adding, beat an egg, and stir it into a thin batter. Adding an egg to the batter can make the batter taste better and softer.

Put the prepared lotus root box into the batter one by one, and turn it inside a few times so that the surface can be evenly coated with the batter.

Pour oil into the pot. When the oil temperature rises to 60% hot, deep fry the battered lotus root box. After the surface is set, flip it a few times with chopsticks. Fry on medium heat throughout the whole process until all the lotus root box floats up. , when the surface is golden brown, take it out to control the oil, and the lotus root box is ready. It is very fragrant to eat while it is hot when it is just made, and it can be used for stewing or shabu-shabu after it has cooled down.

When frying lotus root box, do lotus root need to be blanched? One step is wrong, no wonder the lotus root box is not crispy or fragrant. This is how I brought you the fried lotus root box. The lotus root box fried in this way is very crisp, crisp and delicious. Before frying, the lotus root must be fried. Boil the water. Many people don't blanch the water. The taste of the fried lotus root box is not crispy at all. When frying the lotus root box, it is wrong to fry it directly in the pot. A little trick, the lotus root box is fragrant, crispy and good. eat.