How to make lotus root meatballs in Anhui

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Tender lotus root (one)

Meat filling (less than half a catty)

Methods/Steps

4/5 Step-by-Step Readers

Wash the lotus root, remove the skin, and roll it into lotus root puree, be careful of your hands, it is more laborious, but don't overdo it to prevent the lotus root from breaking off. The root of the rolling good mud slightly squeeze water, not too wet, to prevent the collapse of the oil when frying, and not too dry, will not be able to dough balls.

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2/5

Mix the mashed lotus root, meat mixture, soy sauce, dark soy sauce (a little, you can also not add), salt, sugar (a little, to enhance the freshness), ginger powder, green onion, according to their own taste taste taste, marinate for 5-10 minutes, if it is too thin, you can put in a small amount of cornstarch.

3/5

Heat a pan of cold oil over medium-low heat, and don't overheat, or the outside will be mushy and the inside will be undercooked. Take the hand will be well mixed material round, the oil is hot in the pot, fry until golden brown out, and so the oil is 8 into the heat, fry again to, immediately out, in order to force out the oil sucked in before, out of the oil control, open to eat.

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4/5

Try to eat the same day, otherwise it will not be crispy, if you really can not eat, you can use the rest of the lotus root balls simmering cabbage, or put into the stew together with braised pork, are very tasty! If you just want to eat fried, it can only be fried again, but this is a lot of oil, you must use kitchen paper to absorb the oil after frying!

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5/5

When choosing lotus root, it is recommended to choose a small white tender lotus root, do not need to be very thick, the old lotus root fiber is too thick, not enough moisture, not easy to become puree. The meat filling is recommended to be fat and lean, but also to be good to form a ball, eating is also more fragrant, but this is also based on personal taste selection.