Fried pork and lotus root balls
Overview
Lotus root is on the market in autumn, so you can make pork and lotus root meatballs! There are various cooking methods for meatballs, including steaming, deep-frying, and boiling. You can choose the cooking method according to your own eating habits when making soup or cooking.
Tags
Ingredients
Steps
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Cut the lotus root into thick slices or pieces and place in a food processor and grind into granules, slightly smaller than mung bean granules. Compared with chopping with a knife, a food processor saves time and effort, but the mixed vegetable fillings tend to release water, so you need to add more flour and starch later.
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Add 180 grams of pork filling to the stirred lotus root grains.
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Mix 3g of minced ginger, 1 tsp of soy sauce, appropriate amount of white pepper, 1g of sugar, and 3.5g of salt clockwise.
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Add flour and cornstarch in a 1:1 ratio. Before, I put 25g of each of the two kinds of flour. After leaving it for a while, the water from the lotus root leached out, and I added 10g of flour and starch respectively.
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Add appropriate amount of chive leaves and mix well.
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Add oil to the wok and heat the oil to 60% temperature.
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Use the tiger's mouth to squeeze out the balls.
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Dip a spoon in oil to prevent sticking, take the meatballs and put them into the oil pan. Don't squeeze too much into the oily meatballs at one time.
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The meatballs just added to the pan are too soft and cannot be stirred. If you are afraid of sticking to the bottom of the pot, you can shake the pot gently. Fry slowly over low heat. If the heat is too high, it will be easy to get cooked and the chopped green onions will burn easily.
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When the meatballs float, take them out and place them on kitchen paper to absorb excess fat.
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Make soups and dishes as you wish.
