Lotus root meatballs(lian ou rou wan )

Lotus root meatballs

Introduction:

Production steps:

Step 1: chop the pork into minced meat, add salt, add a small amount of water in 2 times, and stir.

Step 2: beat in an egg and stir well.

Step 3: add soy sauce, soy sauce, cooking wine, white pepper, sugar, ginger, onion, stir well.

Step 4: add 2 teaspoons sesame oil and mix well. The meat with sesame oil is very fragrant.

Step 5: peel the lotus root, wash it and rub it into a paste.

Step 6: squeeze part of the water from the lotus root paste and add it to the meat. Don't pour out the squeezed lotus root water. Add it and bring it to a boil. That's the real lotus root powder.

Step 7: stir the lotus root meat evenly.

Step 8: take right amount of meat stuffing and make it into a ball shape by hand.

Step 9: put more oil in the pan and heat it.

Step 10: deep fry the meatballs in the oil pan. At this time, use medium and low heat to avoid frying paste.

Step 11: fried meatballs.

Materials required:

Pork: moderate

Lotus root: right amount

Egg: one

Ginger powder: appropriate amount

Onion powder: appropriate amount

Salt: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

White pepper: right amount

Sugar: right amount

Sesame oil: appropriate amount

Note: 1. Don't pour out the squeezed lotus root water. Add rock sugar and bring to a boil. That's the real lotus root powder. 2. The fried meatballs may not be fully cooked. You can fry them again. You can also use soy sauce, soy sauce, starch and water to make the soup. You can pour the meatballs into the boiling water, or steam them directly in the steamer.

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lian Ou Rou Wan