Sweet and sour lotus root balls#
Overview
Winter is the season when lotus roots are on the market. Whether it is a supermarket or a wet market, there is always an endless stream of customers in front of the lotus root stall. Lotus root is not only very high in nutritional value, but it is also suitable for making many dishes and can be eaten raw or cooked. Sometimes it can be the protagonist on the table, and sometimes it can be the supporting role on the table. It never gives people a sensational taste, but the taste is just right. Whether it is stewed in soup or added to dishes, lotus root can give people a surprising taste from time to time. As a side dish, grate the lotus root and add it to the meat filling, fry it into balls, and then cover it with sweet and sour sauce. It tastes great and goes well with rice.
Tags
Ingredients
Steps
-
Wash the lotus root, peel it and grate it with a grater. Some shavings remain. Finely chop the onion.
-
Add the meat filling, chopped onion and white pepper to the minced lotus root and mix well. Then beat in the eggs, add salt, soy sauce, and a little sugar and mix well.
-
Take a ball of stuffing and roll it into a ball.
-
Put oil in the pot and heat until 70% hot. Add lotus root balls and fry until golden brown. Remove and control oil.
-
After controlling the oil, fry the lotus root balls again and take them out to control the oil.
-
Adjust water starch and all-purpose sweet and sour sauce. (The formula for sweet and sour sauce is 1:2:3:4:5, that is, 1 part cooking wine, 2 parts light soy sauce, 3 parts white sugar, 4 parts vinegar, and 5 parts water.)
-
Put a little oil in the pot, heat the oil and stir-fry the chopped green onion, then pour in the sweet and sour sauce, then pour in the water starch
-
Add the lotus root balls to the sauce and coat evenly. Remove from the pot.
