Fried lotus root meatballs(zha ou rou wan zi )

Fried lotus root meatballs

Introduction:

"Lotus root is a kind of health food for tonifying in winter, which can be used for both edible and medicinal purposes. Raw food can cool blood and disperse stasis, cooked food can tonify the heart and kidney, tonify the deficiency of five zang organs, strengthen muscles and bones, nourish yin and blood. At the same time, it can promote diuresis and defecation, and help excrete wastes and toxins in the body. Today's meatballs are made with the same amount of pork and lotus root, boiled and fried. They are crisp on the outside and crisp in the inside. It's suitable for hot and cold food

Production steps:

Step 1: wash the lotus root, peel it and cut it into small pieces.

Step 2: half a onion, a small ginger, cut.

Step 3: mix the same amount of pork stuffing with lotus root and chop it with onion and ginger.

Step 4: add 1 tbsp soy sauce, 3 g or 4 g salt and 2 g pepper powder to the filling White pepper, sesame oil, stir well.

Step 5: without starch, use a small handful of mixed corn flour and sorghum flour. Still along the direction of mixing, uniform after use.

Step 6: pour oil into the pot. The amount of oil should not exceed the balls. When it is 80 or 90% hot, you can squeeze the balls and fry them in the pot. Grab a handful of stuffing, squeeze out the ball at the mouth of the tiger in your left hand, scrape it off with a small spoon in your right hand, and fry it in the pan.

Step 7: the meatballs just go to the bottom, and the oil is also very big.

Step 8: deep fry the meatballs with medium high fire. When the meatballs float on the oil surface, you can pick up the oil to control the oil when the oil is small. Because put soy sauce, but also meat, fried color is slightly brown, if not add soy sauce, pure lotus balls, fried out is golden.

Step 9: the balls out of the pot can be eaten while they are hot, or they can be made into ball soup. Because of the coarse grain used, the shell of the finished product is crisp and hard (not too hard, just forming a shell) It's not as soft as adding starch. If you want to feel crispy inside, you can cut the lotus root too small.

Materials required:

Lotus root: 200g

Pork stuffing: 200g

Mixed noodles: 20g

Salt: 4 g

Soy sauce: 1 tbsp

Pepper powder: 2G

White pepper: a little

Sesame oil: a little

Note: pay attention to the frying temperature, the fire is too big: outside jiaolisheng. When the fire was small, the oil was soaked in the balls.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zha Ou Rou Wan Zi