After preparing the batter, Fu Yu followed Liu Yunong's instructions and dipped the lotus root stuffed with meat filling into the batter.
At this moment, Liu Yunong specifically emphasized: "The thickness of the crispy skin is not determined by the consistency of the batter, but controlled when coating it. If we're frying eggplant, a thin coating would be more flavorful. However, in our restaurant, the batter for lotus root is made with a secret blend of seasonings, and it tastes great, so it can be coated thicker. A thicker crispy skin will result in a crunchy yet sticky texture."
Fu Yu nodded and made the coating a bit thicker.
In the kitchen, they used a small pot with a small diameter but some height to fry the lotus root.
Using such a pot is more economical on oil.
Liu Yunong advised: "The oil temperature shouldn't be too high because there's a meat filling. If the oil is too hot, the meat filling won't be fully cooked while the outer skin has already burned."
