Beef and lotus root balls(niu rou ou wan )

Beef and lotus root balls

Introduction:

"Beef lotus root ball is my son's favorite ball. He said it is chewy and tastes better than pork. Fried balls are more suitable in cold weather. After fried, they can be eaten dry, and they can also be eaten as chowder. It's very convenient. I made a lot of them this time, which is enough for my son."

Production steps:

Step 1: choose fresh beef

Step 2: chop into meat

Step 3: add five spice powder, rice wine, sugar, salt and soy sauce, stir well

Step 4: diced lotus root, add into the meat, beat in the eggs, add water and starch, knead the steamed bread into pieces, and then add in

Step 5: mix well

Step 6: mix the meat into a ball

Step 7: deep fry at 60% oil temperature. Deep fry over medium heat until golden brown and hard. The meatballs are cooked

Step 8: deep fried meatballs, if you want to eat dry, then deep fried more crispy

Materials required:

Beef: 800g

Lotus root: 500g

Eggs: 2

Steamed bread: 1

Starch: 50g

Five spice powder: 5g

Yellow rice wine: 20g

Salt: 5g

Sugar: 3G

Veteran: 5g

Note: add steamed bread crumbs is to fry out the ball is soft, you can also add bread bran. And water starch is the weight with water, not the weight of dry starch.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Niu Rou Ou Wan