Fragrant pot lotus root balls

Overview

I have been cooking for a while, and this dish is the ugliest. It’s so ugly that I want to cry. I cry because it really hurts my eyes and my appearance is too low to bear to watch. According to my previous temper, I would have thrown it in the trash can without even looking at it. But there must be a reason why this dish is still in everyone's sight today, because it is so delicious. (Welcome to exchange more interesting kitchen stories, please add WeChat: EJM2467) In fact, when cooking, we pay attention to color, flavor, shape and utensils. Every link is indispensable, and we must strive for excellence. Today’s protagonist, Xiang Guo Lotus Balls, has all aspects of color, flavor, and taste, but the only difference lies in the shape and utensils. When shooting, due to reflection, the image presented was very unclear and visually compromised, but the taste was first-rate. After the lotus root balls are taken out of the pot, they are placed in an incense pot with candles lit. They bubble up and down, and smoke slowly rises, making people salivate; the alluring fragrance hits the nostrils and stimulates the nerves of the taste buds. The finished dish is smooth in the mouth, with a delicate fragrance. In one bite, in addition to the smoothness of the lotus root puree, there is also the fragrance of the meat filling. With onions and fungus, it is really a good helper with rice.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• green chili
• lotus root
• old ginger
• onions
• pixian doubanjiang
• pork
• soaked fungus
• starch
• garlic
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Chop the pork into foam, cut the onion into shreds, soak the fungus in warm water in advance; cut the green pepper and red pepper into rings, cut the garlic and ginger into cubes, cut the green onion into flowers, cut the lotus root into pieces and put them into a food processor to puree until ready to use

   

3. 3 Add ginger rice, minced meat, starch and appropriate amount of salt into lotus root paste and stir evenly in one direction

   

4. 4 Pour oil into the pot and heat until 7 degrees cooked. Shape the evenly stirred lotus root paste into balls and deep-fry in the oil pan until the surface is golden brown. Drain and set aside for later use

   

5. 5 Leave a little base oil in the pot, add ginger, garlic, Pixian bean paste, green and red pepper and saute until fragrant. When fragrant, add onions and fungus and stir-fry for 1 minute. Add a little soy sauce to adjust the color, and pour in an appropriate amount of water

   

6. 6 After the pot boils, pour in the fried lotus root balls, simmer over medium heat, and wait until the juice is almost reduced (when the water content is almost 20%), take it out of the pot

   

7. 7 Sprinkle with chopped green onion, and you’re done with a fragrant plate of fragrant lotus root balls