Steamed lotus root meatballs(zheng lian ou rou mo wan zi )

Steamed lotus root meatballs

Introduction:

"Lotus root, commonly known as lotus vegetable, lotus root, lotus melon and jade Festival, is the underground stem of lotus. There are seven holes or nine holes in the cross section of lotus root; seven holes are safflower lotus root, with brown yellow skin, short and thick body shape, bitter raw, usually used when stewing; nine hole lotus root is white lotus root, with smooth skin, silver white, long and thin body shape, sweet raw, and white lotus root for stir frying. What I met in the supermarket is the white lotus root. It's very fresh. It's marked "lotus root handle" on the label, and the price is low. You can buy the same weight of lotus root with only half the price of red lotus root. It's really good and cheap. After returning home, I tried to make this dish "steamed lotus root meatballs". The effect is OK, the lotus root is delicate and original, accompanied by the faint fragrance of lean pork powder, which reduces the intake of fat and plays a role in weight loss. Raw lotus root is sweet in taste and cold in nature. It has the functions of clearing heat, generating body fluid, cooling blood, dispersing blood stasis, tonifying spleen, appetizing and stopping diarrhea. Ripe lotus root is warm in nature and sweet in taste. It has the functions of tonifying stomach and spleen, nourishing blood and tonifying body fluid, appetizing and relieving diarrhea. Regular consumption of lotus root is good for health. "

Production steps:

Step 1: 450 grams of fresh lotus root, 100 grams of minced pork, 1 egg, 3 water chestnuts, and appropriate amount of onion and ginger.

Step 2: scrape off the skin of lotus root with tools and wash it.

Step 3: grind the lotus root into mud with a mattress.

Step 4: wash the water chestnut, scald it with boiling water, take it out and cool it, peel off the skin with a knife, put it on the chopping board, pat it with a kitchen knife, chop it into granules, and cut the onion and ginger into small pieces for use.

Step 5: squeeze out the soup from the lotus root paste (don't squeeze it too dry).

Step 6: pour the lotus root juice into the minced meat.

Step 7: stir the lotus root juice into the minced meat.

Step 8: add egg liquid, proper amount of water, starch, onion and ginger powder, salt, sesame oil and monosodium glutamate.

Step 9: add water chestnut granules.

Step 10: stir well and set aside.

Step 11: squeeze into balls of uniform size and put them on the plate.

Step 12: bring to a boil in the drawer, steam over high heat for 16 minutes, and turn off the heat.

Step 13: add the remaining lotus root juice in the pot, add appropriate amount of water, bring to a boil, add salt and monosodium glutamate to taste, thicken with glass, and pour on the balls.

Step 14: serve.

Materials required:

Lotus root: 450g

Lean minced pork: 100g

Water chestnut: 3

Egg: 1

Refined salt: 1 teaspoon

Cooking wine: 1 teaspoon

Sesame oil: 1 teaspoon

Starch: appropriate amount

Ginger powder: appropriate amount

Onion powder: appropriate amount

MSG: 1 teaspoon

Note: if the lotus root is stir fried or do meatballs to eat, buy this white lotus root, the price is cheap, taste no less than red lotus root.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zheng Lian Ou Rou Mo Wan Zi