How to make lotus root balls? How to make lotus root balls

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Ingredients: 400 grams of lotus root, an appropriate amount of meat filling (the amount you put is as you like, you can also leave it alone, replace it with flour to make vegetarian balls, about 500 grams of lotus root and put 60 flour), a little dried shrimp (no mushrooms can be used instead), a little minced chives, 1 egg.

Seasoning: 1 tsp salt, 1 2 tsp sugar, a little sesame oil, 1 tsp cooking wine, appropriate amount of starch, minced garlic, minced ginger, minced green onion, 1 tsp soy sauce.

Method: 1. Wash the lotus root, peel off the skin, cut off the joints, and process it into lotus root mud;

In order to prevent the lotus root from changing color, it can be soaked in light salt water, and a few drops of vinegar can also be dropped into the water to prevent it from being oxidized, and it is also very useful to scald it with boiling water When processing lotus root mud, you can use a knife to chop it into a puree, or you can use a rubber to wipe out the lotus root mud, or use a blender to beat the lotus root mud, and when using a blender to beat the lotus root mud, add a little water to it, otherwise your mixer may be difficult to work.

It is best to keep some particles in the lotus root mud, so that the taste will be good, and there is no need to process it too delicately!

There may be a lot of moisture in the finished lotus root mud, so don't forget to drain the excess.

2. Mix the meat filling with lotus root paste, add salt, cooking wine, sesame oil, starch, minced garlic, minced ginger, minced green onion, dried shrimp, eggs, stir evenly and beat until strong, and then make balls of the same size for later use;

You can also make your own meat filling, choose the pork belly with a fat and lean 3:7 ratio to make the meat filling is the best, the fat is too oily, and it is greasy to eat; It's all thin and eating too hard.

If you're making vegetarian meatballs, just replace the minced meat with flour and you're good to go.

3. Divide the prepared meatballs into two parts, half steamed, half braised and half boiled;

4. Put the steamed pills into the plate, the bottom of the plate can be brushed with sesame oil, or pad vegetable leaves, if you have lotus leaves, you can wrap the lotus root balls with lotus leaves, steam them in the basket drawer for about 15 minutes, take them out, sprinkle them with minced green onions, and eat them with soy sauce, chili peppers and vinegar sauce;

5. Braised balls need to be fried first, pour oil into the pot, when it is hot, put in the balls and fry them until golden, remove and drain the oil, leave the bottom oil in the pot, add a little boiling water, put in the lotus root balls, add soy sauce and sugar after boiling, and boil for about 5 minutes.

You can also skip the step of hanging the juice, and after frying it, dip it in salt and pepper to eat, and it becomes a new dish, salt and pepper lotus root balls.

The difference between the two is that the field lotus root is short, there are 11 holes, and the market is early, and the pool lotus root is late, and the body is long, with 9 holes.

Rub the lotus root, minced meat, flour, salt, light soy sauce, chicken essence.

Method 1: Put the meat foam and lotus root silk with salt and light soy sauce chicken essence and mix evenly, and then knead the flour evenly;

2. Make the balls and fry them in the oil pan, and the right side is to wrap the fried meatballs in the pot and wrap them in potato flour slurry.

Ingredients: lotus root, minced meat, shallots, ginger, eggs.

Seasoning: salt, white pepper.

Method. 1. Peel and wash the lotus root, rub it back and forth on the mushroom wiper to wipe out the lotus root and remove the water;

2. Rub the ginger cubes into puree;

3. Two eggs, take the egg whites and put them in the lotus root and stir well;

4. Add minced meat, shallots, salt, and white pepper seasoning and stir evenly;

5. Heat oil in a pot, turn on medium heat, grab a pinch of lotus root mushroom with your hand, put it in the palm of your hand, shake your wrist, turn the lotus root into a ball shape, and put it in the oil pot;

6. When it is fried until golden brown, remove and drain the oil.

Suggestion: 1. The lotus root should be short and thick, and when the water is finished, only the water that can flow out is poured out slightly, and it does not need to be completely dried to avoid the loss of too much lotus root juice in the lotus root.

2. You can also leave the minced meat, if you put the minced meat, it must be delicate, otherwise, you will eat the meat in the lotus root, which will affect the taste.

3. When stirring, be sure to stir vigorously in one direction, so that the balls will not loosen.

White lotus. 525g golden hook shrimp. 25 grams.

Cooked ham. 25g peppercorn powder. Gram.

Ketchup. 50g soy sauce. 10 grams.

Scallions. 15g sesame oil. Gram.

Lean pork. 150 g salt. 2 grams.

Flour. 75 g cooked lard. 75 grams.

How to make it: 1.Remove the outer skin of the lotus root, rinse the mud in the middle, cut it into minced pieces, chop it into a puree with a large bowl, put it in a human basket sieve and press the water a little, and use flour and salt. Mix 1 gram well.

2.Chop the lean pork, golden hook shrimp and cooked ham into minced and finely minced respectively and cook the lard. 25 grams in the pot, put the ingredients in the pot, add salt. 1 gram, soy sauce stir-fry, you can get out of the pot, make a flame to use. Chop the green onion and leave it unused.

3.Take a little stuffing, put lotus root paste on the outer bread, and make it. 30 meatballs.

4.Place the pot on a high fire and pour in the cooked lard. 1000 g (approx. consumption.) 50 grams), boil until 70% hot, fry the lotus root balls in a pan until golden brown, pour them into a colander and drain the oil.

5.Before serving, put the meatballs on a plate, drizzle with sesame oil, sprinkle with peppercorn powder, mix with pre-fan sauce and chopped green onion and serve.

Peel and wash the lotus root for later use, rub it into fine wires with a multi-functional planer knife and chop it up, after it is done, squeeze down the lotus root juice slightly, don't squeeze it dry and shoot it vertically. Add a pinch of salt and minced ginger. Sit in the pot and put the oil, the oil is five minutes hot, don't be too hot, otherwise the lotus root pills will go down

Teach you to talk about making lotus lotus root balls with wide limbs.

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Braised lotus root balls.

0. Crispy on the outside and crispy on the inside.

Ingredients: Ingredients: fresh lotus root, eggs, flour salt, sugar, soy sauce, minced green onion and ginger, chicken essence, edible oil Method: 1Peel and cut off the joints of the lotus root and chop them into puree (you can use a planing knife), add eggs, flour, salt, chicken essence, minced green onion and ginger, mix into a filling and squeeze into balls;

2.Sit in a pot and light the fire and pour the oil, the oil is boiled until it is hot, and the lotus root balls are fried one by one until golden brown;

3.Add a little boiling water to the pot, pour in the fried lotus root balls and boil, add soy sauce and sugar, cover the pot and cook for about 5 minutes.

How to make lotus root balls delicious?

Ingredients: 2 and a half pounds of minced meat, 2 sections of lotus root, half a bowl of green onion and ginger water, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 12 grams of salt, five-spice powder, pepper, 2 eggs, 2 tablespoons of starch.

Production method: 1. Prepare some green onion and ginger water, ginger shreds, and green onion segments in a bowl, pour out the juice, add Sichuan pepper star anise, cumin, pour boiling water and let it cool, and then put it in the refrigerator to freeze into ice water.

2. Prepare 2 sections of lotus root, first cut off both sides, peel and cut into pieces, put it in a meat grinder and stir it, prepare 2 and a half catties of meat filling, and add the stirred lotus root crushed;

3. Seasoning: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 12 grams of salt, five-spice powder, pepper, beat in 2 eggs, then stir in one direction until strong;

4. Add 2 spoons of starch and mix evenly, add a small amount of green onion and ginger water in batches, and stir fully before each addition until it is strong, and the meat filling is not so difficult;

5. Finally, whip for about 5-8 minutes, this step is very important for the taste of the meatballs, be sure not to be lazy.

6. The beaten meat filling can be refrigerated and marinated for 1 hour, and then squeezed out the meatballs with the tiger's mouth;

7. Put it in a hot oil pan with 5 percent, fry slowly over medium-low heat, don't flip them first, and they will slowly float up by themselves after setting, fry for about 5 minutes, and the meatballs will become golden brown and you can take them out to control the oil;

8. Put it in the blotting paper to absorb the excess oil, and the prepared balls can be eaten directly, or stewed, or stewed, and can be frozen if you can't finish it at one time. Especially stewed and eaten, it is really delicious!

Required Materials: 300 grams of lotus root, 50 grams of glutinous rice, a little coriander, a little red pepper, 3 grams of salt, an appropriate amount of starch, and an appropriate amount of sesame oil.

Method. 1. Peel and wash the lotus root, chop the chry; Wash the glutinous rice; Remove the stems of the red peppers, wash them, and cut them into rings; Wash the parsley and set aside.

2. Chop the lotus root and starch, add an appropriate amount of water and salt, stir into a puree, make balls, then dip it in glutinous rice, steam it in a steamer, take it out and put it on a plate, drizzle it with sesame oil, and garnish it with coriander and red pepper.

Efficacy and function.

Lotus root has the effects of dissipating heat and heat, removing annoyance and quenching thirst, nourishing the heart and blood, clearing heat and moistening the lungs, strengthening the spleen and appetizing, eliminating food and stopping diarrhea. Glutinous rice has the effect of nourishing qi, strengthening the spleen and stopping diarrhea, and stopping sweating, and has a certain relieving effect on poor appetite, abdominal distension and diarrhea. This dish has the effects of invigorating qi and strengthening the surface, strengthening the spleen and stomach, clearing heat and quenching thirst, stopping diarrhea and improving essence, nourishing heart and blood, and stopping diarrhea.

Glutinous rice and lotus root are eaten together, which can have the effect of clearing heat and detoxifying, and can also strengthen the spleen and stomach, which is good for improving immunity, and can also replenish qi and blood, and has a certain effect on promoting appetite and replenishing fatigue.

The homely recipe for lotus root balls is as follows:Ingredients: 300 grams of pork filling, 1 section of lotus root, appropriate amount of glutinous rice.

Excipients: a little soy sauce, a little light soy sauce, a little salt, an appropriate amount of shallots, a little ginger.

1. Wash and scrape the skin of the lotus root, wash and prepare the shallots and ginger.

2. Shred the ginger and soak in a bowl.

3. Wash the shallots and chop them.

4. Finely chop the lotus root.

5. Add soy sauce, light soy sauce, chives, ginger, water and salt to the minced meat.

6. Stir the minced meat in one direction.

7. Soak a bowl of glutinous rice in advance, at least for more than 4 hours.

8. Form the meat stuffing into balls, roll it in a glutinous rice bowl, and gently press it to make it firm.

9. Roll the meatballs and put them on a plate.

10. Put it in the steamer, steam for 10-15 minutes, and sprinkle a little chopped chives after cooking.