れんこんのはさみ揚げ｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Peel the lotus root that has been washed with water, slice it into slices with a width of about 5 mm, and expose it to vinegar water.
Peel the carrots and chop them into 2mm squares.
Take the shiitake mushrooms and chop them into 2mm squares.
Finely chop the Naganegi into 2mm squares.

With the hanpen in the bag, tap it with a cotton swab to make it finer, and when it loses its shape, put it in a bowl.
Put minced pork there, add (A), and knead until sticky.
When it becomes sticky, add carrots, shiitake mushrooms, and Naganegi and mix.
When the whole is put together, cool the meat in the refrigerator.

Rinse the cut lotus root lightly with water, wipe off the water on the surface with kitchen paper, and sift the potato starch on one side.
Take the chilled meat out of the refrigerator, make it into dumplings, put it on the lotus root, and sandwich it with other lotus roots.

Apply potato starch to 3 and dissolve commercially available tempura powder in the specified amount of cold water, and let the lotus root dive there.
After removing the excess batter, put it in 170 degree oil and start frying.

4分ほど揚げて、周りが狐色になり、油のなかで浮き上がってきたら取り出し、網或いはキッチンペーパーに乗せて油を切る。
油が切れたら、皿に盛りつける。