【Hunan】Lotus root meatballs
Overview
The Spring Festival, in the minds of Chinese people, is a festival of reunion. The Spring Festival is also the first festival of the year, so there are many things to pay attention to. Let’s talk about the food on the table. The more auspicious the better, from the selection of green onions to the presentation. In my sister Hunan, the most popular dish for the Spring Festival banquet is meatballs. In the early years, when my sister was little, she was looking forward to this meatball dish during the Chinese New Year. At that time, meat was very expensive, and it was only during the Chinese New Year that my family was willing to eat it. Now that life is getting better, meatballs are no longer popular. In order to maintain a balanced diet, Heng, everyone will add various vegetables to the meatballs: water chestnuts, lotus roots, carrots. I prefer the combination of lotus roots and meat. They are crisp and refreshing, one by one, oily but not greasy. Don’t worry if you eat a few more.
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Ingredients
Steps
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First make lotus root balls and grate the lotus root
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Crush the meat in a blender
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Add onions, ginger, salt, sugar, soy sauce, and eggs and mix well
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Add the lotus root paste to the meat paste as well
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Stir everything into a uniform paste
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Dig a spoonful of minced meat into the palm of your hand
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Use the tiger's mouth to squeeze the balls into balls and use chopsticks to remove the balls
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Pour oil into the pot, heat the meatballs, keep the heat on medium, and put the meatballs one by one into the hot oil pan
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All fried to golden brown
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Remove and drain the oil
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Leave an appropriate amount of oil in the pot, sauté the onions and ginger, and add the dried cabbage
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Put all the fried meatballs into the pot
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Add water to cover the meatballs
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Bring to a boil over high heat, then reduce to low heat and simmer until slightly juicy
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Take out of the pot
