Steamed lotus root meatballs(zheng lian ou rou wan )

Steamed lotus root meatballs

Introduction:

"Lotus root is warm yang thing, especially in the winter harvest of the old lotus root, has a very good warm tonic effect. Winter lotus root can replenish the lung, enter the kidney and nourish the blood. My son likes to eat lotus root, because he has no time to fry lotus root balls. Most of them use lotus root to simmer soup. Originally, I was going to make Guoba lotus root meatballs, but I forgot to soak rice in advance. I had no choice but to steam lotus root meatballs instead. Although it's steamed, it's not as fragrant as fried lotus root balls, but the lotus root in granular shape tastes better when you chew it

Production steps:

Step 1: prepare the pork leg; wash and chop it into powder.

Step 2: peel the lotus root, wash it and cut it into fine grains; cut the ginger into small pieces and set aside.

Step 3: pour the lotus root and ginger into the pork.

Step 4: add salt, soy sauce and black pepper.

Step 5: fully stir lotus root and minced meat.

Step 6: make lotus root meatballs and stack them on the plate.

Step 7: put it into the rice pot and steam it together.

Step 8: steamed lotus root meatballs while hot.

Materials required:

Lotus root: right amount

Pork: moderate

Ginger: moderate

Starch: right amount

Black pepper: right amount

Salt: right amount

Note: 1, to make lotus root balls, lotus root can be smeared into mud with the liniment board, and the lotus root juice can be mixed in together, do not pour out. 2. It is easy to keep warm and save energy. 3. The lotus root is cool, so remember to add ginger.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zheng Lian Ou Rou Wan