标题：香辣藕夹
中文介绍
原料：藕，瘦肉，姜，蒜，干辣椒，小葱,料酒，油，胡椒粉，椒盐，生粉，味精  香辣藕夹　　面糊：面粉、水、泡打粉、盐。
香辣藕夹的具体步骤，请参看以下步骤：
做藕夹分三步：
第一步，调肉馅(可根据自己口味调)
瘦肉或五花肉剁馅，肉馅中加盐、生粉、料酒，胡椒、少许味精搅拌拌匀，搅拌时最好朝一个方向，静置30分钟即可。
第二步，做面糊
(1)面粉加入适量清水、一点点盐和泡打粉，用搅蛋器打成薄稀糊(为保证面粉糊中没有小疙瘩，最好用筛网过滤下薄糊)。
(2)面糊稠稀由自己控制，个人喜欢稀一点。这样的藕夹能看到小孔孔，很漂亮！
(3)加水慢慢加，这个主要靠感觉，难量化，多做几次就好。
(4)可在面糊里加入鸡蛋，藕夹炸后则会变成金黄色，不加鸡蛋也行。
第三步，做藕夹
将藕洗净去皮，去掉尖尖两端,只留中间粗细均匀的部分(做藕夹的藕尽量选择体形粗细均匀点的，不要太粗大)；
藕从右向左切，切成厚薄均匀的片，不要弄乱藕片从右向左的顺序；
每次按顺序依次取出两片相邻的藕；(不要随心所欲取，这样，两片藕就能贴切地吻合在一块)
用勺舀入少量肉馅放入一片藕中间，勺背轻压一下肉馅，使肉馅均匀铺满藕片；
把相邻的另一片藕放在肉馅上；
再次用勺背压下，使藕紧贴肉馅，一个生藕夹就做好了。
把藕夹放到糊中，粘上一层薄稀糊；
坐锅热油，温油炸藕夹。
藕夹浮上来时，捞起，用吸油纸吸干表面油分。(做香辣藕夹，炸一次即可)
锅中留一点点底油，下姜、蒜末，干辣椒温火煸香，然后下炸好的藕夹加大火翻炒；放盐调味，翻炒至藕夹变干入味；下葱末、椒盐炒匀，最后起锅。
英文解说
Material: lotus, lean meat, ginger, garlic, chili, shallot, wine, oil, pepper, salt and pepper, corn starch, monosodium glutamate Batter: flour, water, baking powder, salt. 
Spicy lotus root folder of the specific steps, see the following steps: 
Lotus root folder do three steps: 
The first step, transfer the meat (which can be adjusted according to your taste) 
Lean meat or pork chop stuffing, meat in salt, cornstarch, cooking wine, pepper, a little MSG mixed, mix well, stirring in one direction is best, for 30 minutes. 
The second step, to do batter 
(1) The amount of flour by adding water, a little salt and baking powder, beaten egg beater with a thin thin paste (to ensure there are no small lumps of flour paste, preferably under a thin paste with the screen filter). 
(2) thin thick batter controlled by their own personal likes a little thin. This folder can see the keyhole lotus, very beautiful! 
(3) Slowly add water, this mainly by feeling, difficult to quantify, like a few more times. 
(4) Add the eggs in batter, deep-fried lotus root folder after it will become golden yellow, without eggs is required. 
The third step is to make lotus root folder 
Wash the lotus root, peeled, remove sharp ends, leaving only the middle part of uniform thickness (lotus root folder do try to choose shape of lotus uniform thickness point, not too thick); 
Right to left cut lotus root, cut into uniform thickness of the film, do not mess with lotus root from right to left; 
Each time you press the order removing two adjacent lotus; (do not take arbitrary, so that two pieces of lotus root can appropriately fit in one) 
Scoop a small amount of meat with a spoon into a lotus into the middle of the back press it lightly spoon the meat, so meat evenly covered with lotus root; 
To be placed adjacent to another piece of meat on a lotus; 
Again with the spoon back pressure, the lotus root close to the meat, a raw lotus root folder on the well. 
Into the lotus paste in the folder, glue a thin layer of thin paste; 
Take pot heat the oil, temperature and deep-fried lotus root folder. 
Lotus root folder and rise to when picked up, dry the surface with oil absorbing paper. (Do spicy lotus root folder, once deep-fried) 
Pot to stay a little bit of base oil, ginger, garlic, dried chili stir Hong warm fire, and then fried lotus root folder under increasing fire, stir fry; salt seasoning, stir fry until dry tasty lotus root folder; under the diced green onion, salt and pepper, stir well, and finally serve.