Crispy Beef Stuffed Lotus Root Recipe – Golden & Crunchy

The Ultimate Crispy Delight: A Savory Beef Stuffed Lotus Root Recipe

There are dishes that simply captivate, and then there’s Zha Ou He, the enchanting Chinese stuffed lotus root. Imagine a golden, crispy exterior giving way to a tender, earthy lotus root, perfectly encasing a succulent, savory beef filling. This isn’t just a snack; it’s an experience, a masterpiece of texture and flavor that delights with every bite. While many enjoy this crispy beef appetizer, our specific Beef Stuffed Lotus Root Recipe elevates it to an art form, making it an irresistible treat for any occasion.

The allure of Zha Ou He lies in its delightful contrasts. The naturally crunchy lotus root provides the perfect counterpoint to the juicy, umami-rich beef filling. A light, airy batter fries up to a glorious golden crisp, turning these savory morsels into something truly special. Forget your typical deep fried vegetables; this is a dish that promises complexity and comfort in equal measure.

What is Stuffed Lotus Root?

Stuffed lotus root is a beloved delicacy in Chinese cuisine, often gracing tables during Lunar New Year celebrations and cherished family gatherings. Its origins are deeply rooted in culinary tradition, celebrating the unique qualities of the lotus root itself. The root, with its distinctive hollow channels, is ingeniously designed by nature to hold savory fillings, making it a perfect edible pocket.

The flavor profile of stuffed lotus root is a symphony of complementary tastes. The lotus root offers a subtle sweetness and an earthy aroma, providing a grounding base. This natural sweetness beautifully balances the rich, umami depth of the seasoned ground beef. When expertly prepared according to this Beef Stuffed Lotus Root Recipe, each “sandwich” of lotus root, beef, and crispy batter creates a harmonious blend that is both satisfying and incredibly addictive. It’s truly a unique take on Asian ground beef recipes, offering a more refined and texturally exciting experience.

Ingredients Breakdown

Selecting the Best Lotus Root

The foundation of an outstanding Beef Stuffed Lotus Root Recipe begins with choosing the right lotus root. Look for roots that are firm to the touch, unblemished, and free from any soft spots or discoloration. They should feel heavy for their size, indicating freshness and ample moisture. Fresh lotus root is always preferable for its superior texture and natural sweetness, but in a pinch, frozen, pre-sliced lotus root can be used, though it may result in a slightly softer texture.

The Juicy Beef Filling

The heart of our Chinese stuffed lotus root is its incredibly flavorful and juicy beef filling. For the best results, opt for ground beef with a fat content of 80/20 or 70/30. The fat is crucial for keeping the filling moist and tender during frying, preventing it from drying out. The aromatics play a vital role here; finely minced cilantro stems (which have more flavor than the leaves) and scallions infuse the beef with a fresh, herbaceous zing. The secret to an exceptionally juicy filling, however, lies in a technique often used in dim sum beef recipes: incorporating a small amount of water and oil into the mixture. This emulsifies with the meat, creating a tender, succulent texture that truly makes this lotus root burger stand out.

The Golden Crispy Batter

Achieving that coveted golden, shattering crispness is all about the batter. Our recipe utilizes a brilliant combination of cornstarch and glutinous rice flour batter. Cornstarch contributes to the immediate crispiness, while glutinous rice flour (also known as sweet rice flour) provides a delicate chewiness and an incredible shatter when fried. Don’t confuse it with regular rice flour; glutinous rice flour is key for the right texture. Furthermore, a touch of baking soda is absolutely crucial. It creates tiny air bubbles within the batter, which expand during frying, resulting in an incredibly airy, light, and almost fragile crunch that truly elevates this fried lotus root sandwich.

Step-by-Step Cooking Instructions

1. Prepping the Lotus Root

1. Peeling and Slicing: Begin by thoroughly washing and peeling the lotus root. For our Beef Stuffed Lotus Root Recipe, we’ll use the “sandwich” method. Slice the lotus root into thin, uniform rounds, about 1/4 inch thick. For each “sandwich,” you’ll need two slices. Alternatively, you can use a “butterfly” cut, slicing almost all the way through one side, leaving a hinge, then cutting completely through the next slice, creating a single piece that folds open like a book. This method is slightly trickier but yields a beautiful presentation.
2. The Crucial Soaking Step: Once sliced, immediately immerse the lotus root pieces in a bowl of cold salt water. This step is vital to prevent oxidation, which can cause the lotus root to discolor and turn brown. Let them soak for at least 10-15 minutes while you prepare the filling.

2. Making the Beef Filling

1. In a large mixing bowl, combine the ground beef with minced cilantro stems, scallions, soy sauce, sesame oil, white pepper, and a pinch of sugar.
2. Gradually add the water and oil, mixing vigorously in one direction (clockwise or counter-clockwise) until the mixture becomes sticky and cohesive. This mixing order is essential for creating maximum tenderness and juiciness in the beef.
3. Cover and refrigerate the filling for at least 30 minutes. This allows the flavors to meld and the mixture to firm up, making it easier to handle.

3. Stuffing and Battering

1. Drain the lotus root slices thoroughly and pat them very dry with paper towels. Excess moisture will prevent the batter from adhering properly.
2. Take a tablespoon of the chilled beef filling and gently press it onto one lotus root slice. Place another lotus root slice on top, pressing down gently to form a “sandwich.” Be careful not to overfill, as this can make the root more prone to breaking and the filling might not cook through evenly.
3. Prepare the batter by whisking together glutinous rice flour, cornstarch, baking soda, salt, and water until smooth. The consistency should be like a thin pancake batter – thick enough to cling to the lotus root but thin enough to drip off slowly.
4. Dip each stuffed lotus root sandwich into the batter, ensuring it’s fully coated. Let any excess batter drip off.

4. Frying to Perfection

1. Heat a generous amount of neutral oil (like vegetable or canola) in a wok or deep skillet to 350-375°F (175-190°C). Use a cooking thermometer to ensure accuracy.
2. Carefully place a few battered lotus root sandwiches into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
3. The Double-Fry Method (Optional but Recommended): For an exceptionally crispy finish, remove the lotus root pieces from the oil and let them rest on a wire rack for 5-10 minutes. Increase the oil temperature slightly to 375-385°F (190-195°C). Return the lotus root to the hotter oil for another 1-2 minutes, or until deeply golden and extra crispy. This second fry expels any remaining moisture and truly locks in that incredible crunch. This is a game-changer for any deep fried vegetables!
4. Transfer the fried lotus root to a wire rack lined with paper towels to drain any excess oil.

Tips for Success

• Oil Temperature is Key: Maintaining a steady oil temperature between 350-375°F (175-190°C) is crucial. Too low, and your lotus root will become greasy; too high, and the exterior will burn before the beef filling cooks through. Use a thermometer!
• Don’t Overfill: While tempting to pack in the beef, overfilling can cause the lotus root to break and the beef to cook unevenly. A moderate amount ensures everything cooks beautifully.
• Batter Thickness Adjustment: If your batter is too thick, add a teaspoon of water at a time until it reaches the right consistency. If it’s too thin, whisk in a bit more glutinous rice flour and cornstarch. The perfect glutinous rice flour batter should lightly coat the back of a spoon.

Serving Suggestions

This Beef Stuffed Lotus Root Recipe is a versatile dish that shines on its own or as part of a larger meal. For dipping, consider a simple yet potent spicy chili oil, a tangy mixture of Worcestershire sauce and black vinegar, or a classic sweet chili sauce for a touch of heat and sweetness. These fried lotus root sandwiches are also fantastic paired with a bowl of fluffy steamed rice, a refreshing cucumber salad, or alongside a comforting bowl of congee for a hearty meal. They make an excellent addition to any collection of dim sum beef recipes!

Frequently Asked Questions (FAQ)

Can I use an air fryer for this Beef Stuffed Lotus Root Recipe?

While deep frying yields the best results for crispiness, you can air fry them. Lightly brush or spray the battered lotus root with oil before air frying at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and cooked through. The texture will be less intensely crispy than deep-fried, but still delicious.

How do I store leftovers?

Store any leftover fried stuffed lotus root in an airtight container in the refrigerator for up to 2-3 days. To reheat, air fry at 350°F (175°C) for 5-8 minutes or bake in a preheated oven at 375°F (190°C) for 10-15 minutes until crispy again.

Is this recipe gluten-free?

The batter itself, using glutinous rice flour and cornstarch, is naturally gluten-free. However, traditional soy sauce contains wheat. To make this Beef Stuffed Lotus Root Recipe entirely gluten-free, ensure you use a certified gluten-free soy sauce (like tamari).

Conclusion

This Beef Stuffed Lotus Root Recipe is more than just a dish; it’s a journey of culinary delight. From the first satisfying crunch of the golden exterior to the tender lotus root and the savory, juicy beef filling, every bite is a celebration of flavor and texture. Perfect as a show-stopping appetizer, a unique side, or even a delightful main course, Zha Ou He promises to impress. Don’t hesitate to dive into the wonderful world of Chinese stuffed lotus root and bring this exceptional dish to your table!

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Golden Crispy Beef Stuffed Lotus Root

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Servings 8

Ingredients

  

• lotus roots peeled (choose firm roots with evenly spaced holes for best results). Soaking liquid ingredients follow below (water + salt)./n SOAKING LIQUID: 6 cups...
• 2 pounds lotus roots peeled
• 6 cups water for soaking lotus root
• 1/4 teaspoon salt for soaking lotus root
• 6 cups cooking oil for frying
• 10 ounces ground Beef filling
• 4 tablespoons cilantro stems thinly sliced (filling)
• 2 stalks scallions finely chopped (filling)
• 3 tablespoons soy sauce or liquid seasoning (filling)
• 1 tablespoon oyster sauce filling
• 1 tablespoon Shaoxing wine filling
• 1 pinch white pepper filling
• 1 teaspoon cornstarch filling
• 2 tablespoons cooking oil filling
• 2 tablespoons water filling
• 1 cup cornstarch batter
• 1/2 cup glutinous rice flour batter
• 1/2 teaspoon baking soda batter
• 1 pinch salt batter
• 1 large egg batter
• 3/4 cup water batter

Instructions

 

• Prepare the lotus root: In a large bowl, mix 6 cups of water with 1/4 teaspoon of salt. Slice the peeled lotus roots into 1/4-inch thick rounds. (Optional technique: Slice not quite all the way through, then a second slice all the way through to create a connected 'butterfly' pocket, or simply use two separate slices for a sandwich). Soak the slices in the salt water for 10 minutes to prevent browning, then drain and pat completely dry.
• Make the filling: In a mixing bowl, combine the ground beef, sliced cilantro stems, chopped scallions, soy sauce, oyster sauce, Shaoxing wine, white pepper, 1 teaspoon cornstarch, 2 tablespoons cooking oil, and 2 tablespoons water. Mix vigorously in one direction until the mixture becomes sticky and paste-like. This ensures the filling stays juicy.
• Stuff the lotus root: Place a spoonful of the beef filling onto a slice of lotus root. Top with a second slice (or fold over if using the butterfly cut) and gently press down to seal the meat inside. Smooth out any excess filling from the edges. Repeat until all roots are stuffed.
• Prepare the batter: In a separate bowl, whisk together 1 cup cornstarch, 1/2 cup glutinous rice flour, baking soda, and a pinch of salt. Add the egg and 3/4 cup water. Whisk until you have a smooth batter that coats the back of a spoon.
• Fry the lotus root: Heat the 6 cups of cooking oil in a wok or deep pot to 340°F (170°C). Dip each stuffed lotus root into the batter, ensuring it is fully coated, and carefully lower it into the hot oil.
• Fry in batches for about 5-6 minutes, turning occasionally, until the batter is set and pale golden and the beef is cooked through. Remove and drain on a wire rack.
• Double fry for crispiness: Increase the oil temperature to 375°F (190°C). Return the lotus roots to the oil and fry for another 1-2 minutes until they turn a deep golden brown and become extra crispy. Transfer to a paper towel-lined plate to drain before serving.

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