How to make pure lotus root balls, and what is the authentic method of lotus root balls?

1. Pure lotus root balls method 1.

1. After washing, peeling and chopping the lotus root, put it in a blender and stir it into a puree to squeeze out the excess water.

2. Put the lotus root paste into a bowl, add flour, starch, chopped green onion, sesame oil, salt, and beat vigorously with chopsticks in one direction until sticky.

3. Put the lotus root paste in your hand, squeeze out a small round ball from between your thumb and index finger, dig it out with a spoon and put it into the oil pot, fry it on low heat until golden brown and then remove it, finally turn up the heat to heat the oil and smoke slightly, pour the balls into and fry them for a few seconds and quickly remove them.

4. When eating, you can sprinkle with chili powder or drizzle with sweet and spicy sauce.

Second, pure lotus root balls method two.

1. Wash and peel the lotus root, rub it into fine threads, add salt, pepper and light soy sauce to taste, add flour and coriander, and form a thicker paste.

2. Prepare a small bowl of water and a small iron spoon, dip the small spoon in the water each time, and then take out the amount of a ball.

3. Take the dough with a small spoon, beat it in the flour, and repeatedly make the shape of the balls.

4. In a hot oil pan, slowly put in the meatballs, fry them over medium heat until golden brown, remove them, and drain the excess oil.

3. The home-cooked practice of steaming pure lotus root balls.

Ingredients: 400 grams of lotus root, appropriate amount of minced meat, a little dried shrimp, a little minced chives, 1 egg, 1 tsp salt, 1 2 tsp sugar, a pinch of 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;

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;

3. Divide the prepared meatballs into two parts, half of which can be steamed and half of which can be 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.

Just check out Xiaohongshu.

Ingredients: pork filling, lotus root, olive oil, salt, ginger, green onion, oyster sauce, starch 1, pork lean minced pork minced with ginger, green onion, salt to prepare <> flavor

2. Chop the white lotus coupling.

3. Pour the minced coupling into the minced meat and stir it with the minced pork in one direction to <>

4. Grab about 40 grams of mixed lotus root pork filling with your hands, and beat the balls left and right into balls <>

5. Place the balls on a plate.

6. Add an appropriate amount of water to the pot and bring to a boil, then place the whole plate of lotus root balls on the pot drawer and steam over high heat for 15 minutes.

7. Add a little salt, a little oyster sauce to taste, and finally pour in a little thin thickener and pour it on the balls to <>

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.

The preparation and recipe of lotus root balls are as follows:

Ingredients: 500g of minced meat, 300g of lotus root, 20g of ginger, 6g of salt, 20g of flour, 20g of starch, 2g of thirteen spices, 2g of white pepper, 7g of sugar, 2 eggs, 50g of cooking wine, 15g of light soy sauce, 10g of dark soy sauce, 20g of oyster sauce, 10g of sesame oil.

Steps: 1. Peel and rub the lotus root.

2. The meat filling is 4 to 6, 4 fat, and 6 lean, so that the fried meat is not dry or firewood.

3. Put all the seasonings together and mix the filling, and stir the filling clockwise in one direction until the meat filling is strong.

4. The oil temperature is 6 into the heat, put the meatball agent into the pot, do not stir it first, the meatballs will be full of floating, and the meatballs can be fished out when they are floated up.

5. After all the meatballs have been fried once, wait for the oil temperature to reach 8 percent and re-fry again, fry until the outside of the meatballs becomes hard, and remove the oil.

6. Remove the meatballs, sprinkle a little salt and pepper to taste and put on a plate.

Ingredients: 400 grams of pork, 1 small root of lotus root, 3 cloves of garlic, 3 slices of ginger, 2 chives, a little salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of oyster sauce, appropriate amount of sweet potato starch, a little white pepper, appropriate amount of water.

Steps: 1. First of all, remove the roots, wash and chop the chives, place the green onion and green onion leaves separately, peel and wash and slice the ginger, and chop the garlic after patting and peeling.

2. Then wash the pork and cut it into slices, then put it in a meat grinder, then add ginger slices, and beat it into a meat puree.

3. Wash and peel off the skin of the lotus root, then cut it into cubes and put it in a meat grinder to crush.

4. Put the meat puree in a basin, add a pinch of salt, a pinch of pepper, 1 tablespoon of cooking wine and a pinch of green onion.

5. Add 1 tablespoon of sweet potato starch and a little water, and beat with chopsticks in one direction to make the meat puree strong.

6. Finally, add the lotus root, mix evenly and set aside.

7. To start steaming the meatballs, first add an appropriate amount of water to the Wanmu steaming and cooking integrated electric pot, and boil the water on the highest heat.

8. After the water boils, wipe some water on your hands, take an appropriate amount of meat puree and knead it into round balls.

9. Put the kneaded meatballs on the oiled steaming rack and arrange them neatly.

10. Cover and steam over high heat for about 15 minutes.

11. Put a little oil in the pot, add the minced garlic and stir-fry until fragrant, then add light soy sauce, oyster sauce and a small half bowl of water starch and bring to a boil.

12. Finally, add the steamed meatballs, stir when the soup is thick, and then turn off the heat.

13. Put the meatballs on a plate, drizzle with the sauce, sprinkle with chopped green onions, and serve.

14. a finished product.

Preparation and recipe for fried lotus root meatballs:Ingredients: 800 grams of pork (legs), 400 grams of lotus root.

Excipients: 80 grams of eggs, 10 grams of ginger, 10 grams of green onions, 15 grams of light soy sauce, 5 grams of salt, 25 grams of starch, 200 grams of water, 5 grams of thirteen spices.

Steps: 1. Prepare the ingredients and stir the meat into a meat paste.

2. Slice the lotus root and chop it into a puree with the back of a knife.

3. Chop the ginger and green onions.

4. Prepare seasonings.

5. Add egg seasoning, add water.

6. Stir along the time, stir evenly every time you add it, add a little water, and whip until it is strong.

7. Pinch out the meatballs from the tiger's mouth, and then tighten the balls back and forth with your left and right hands, that is, put the left hand of the balls on the right hand, and then put them on the left hand.

8. Heat oil in a pan and fry croquettes.

9. Fry until slightly yellow, remove it; Wait for the oil temperature to be higher again, and then go back to the pan to fry again.

10. Fried meatballs.

You need to prepare an appropriate amount of pork belly, some lotus root, prepare some sweet and sour sauce, remove the skin of the lotus root and clean it, then put it in the food processor and cut it into cubes, or you can rub it into a puree, wrap the lotus root puree with gauze, squeeze out the water, and peel the pork belly and chop it into meat filling. Chop the green onions and ginger into minced pieces, wash the coriander and cut into sections for later use. Put the minced meat, salt, eggs and minced green onion and ginger together and stir in one direction until the minced meat is firm.

Add the diced lotus root, then add the flour and continue to stir in one direction.

Put more peanut oil in the pot and cook it to about 160 degrees, fry the lotus root stuffing into balls in the pot over low heat until the appearance is browned, and then remove the oil. Finely chop the garlic, vinegar, light soy sauce, sugar, cooking wine, starch and cool white sauce into sweet and sour sauce for later use. Put a little peanut oil in a frying pan, stir-fry the minced garlic after the oil is hot, and then stir-fry the tomato sauce until the color is bright red.

Add 1 2 pieces of sweet and sour sauce and cook until the soup is thick. Stir-fry the fried lotus root balls until the balls are evenly coated with the sauce. Pour in another 1 2 pieces of sweet and sour sauce and simmer for 5 minutes until the meatballs are flavorful.

Finally, turn to medium heat to reduce the juice, sprinkle with coriander segments and serve.