How to make pork balls with lotus root, how to make pork lotus root balls

Ingredients: 150 grams of lotus root, 300 grams of pork.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of green onion and ginger, appropriate amount of light soy sauce, appropriate amount of starch.

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2. Wash the lotus root.

3. Chop the lotus root.

4. Crushed lotus root, put in the stirred meat filling and stir well.

5. Take an appropriate amount of filling and form balls.

6. Steam the meatballs in a steamer.

7. Add water or stock to a wok.

8. Add sugar, light soy sauce and salt to a boil.

9. Pour in water starch and boil into a sauce.

10. Pour the sauce over the steamed meatballs and enjoy.

The preparation of lotus root pork meatballs is as follows:1. Wash the pork first, cut it into small pieces, and then chop it into a meat puree.

2. Peel the lotus root, slice and chop it into soybean-sized particles, or you can directly plane it into shreds and chop it.

3. Soak dried shiitake mushrooms in advance to squeeze out the water, or you can directly use fresh shiitake mushrooms. Dried shiitake mushrooms will have a stronger aroma.

4. Cut the soaked shiitake mushrooms into small cubes for later use.

5. Put the pork, eggs, starch, oyster sauce, pepper, salt, shiitake mushrooms and onion in a bowl.

6. Add the minced lotus root.

7. Stir all the ingredients well, and then stir in one direction until the meat filling is strong and formed.

8. Take an appropriate amount of minced meat with your left hand, squeeze out the meatballs at the tiger's mouth, and remove the meatballs with a small spoon with your right hand, and try to be as uniform in size as possible.

9. Pour an appropriate amount of cooking oil into the oil pot, when the oil temperature is 7, put in the balls, fry them over medium heat, do not stir the balls just after they are put into the pot, and after the balls are set in the oil pot, slowly stir them in one direction with chopsticks.

10. When the meatballs are fried golden brown, remove the oil and put them on a plate.

Ingredients: 150 grams of lotus root, 300 grams of pork. Excipients:

Appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of raw material code repentance wine, appropriate amount of pepper, appropriate amount of green onion and ginger, appropriate amount of light soy sauce, appropriate amount of starch.

Steps: 2. Wash the lotus root.

3. Chop the lotus root. Former lead.

4. Crushed lotus root, put in the stirred meat filling and stir well.

5. Take an appropriate amount of filling and form balls.

6. Steam the meatballs in a steamer.

7. Add water or stock to a wok.

8. Add sugar, light soy sauce and salt to a boil.

9. Pour in the lake late chain powder and boil it into a sauce.

10. Pour the sauce over the steamed meatballs and enjoy.

Ingredients: 300 grams of pork filling, a cut of fresh lotus root, an appropriate amount of sunflower oil, 2 tablespoons of light soy sauce, a little salt, an appropriate amount of minced fresh ginger, an appropriate amount of chopped green onion, 1 spoon of dark soy sauce, 1 egg, half a spoon of five-spice powder.

Steps: 1. Add an egg and the pork filling first.

2. Grab out the stickiness, and the balls made in this way are very solid.

3. Finely chop the green onion and ginger.

4. Add the pork filling and continue to grasp well.

5. Cut the lotus root into minced pieces.

6. Add the minced meat.

7. Add light soy sauce, dark soy sauce salt and five-spice powder, and grasp well.

8. That's what it looks like.

9. Pour oil into the pot, the oil temperature is fifty percent hot, it is a state of smoking, squeeze out the balls by hand, and you can put them in the pot and start frying.

<>11. Finished product.

Ingredients: 150 grams of lotus root, 300 grams of pork.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of green onion and ginger, appropriate amount of light soy sauce, appropriate amount of starch.

2. Wash the lotus root.

3. Chop the lotus root.

4. Crushed lotus root, put in the stirred meat filling and stir well.

5. Take an appropriate amount of filling and form balls.

6. Steam the meatballs in a steamer.

7. Add water or stock to a wok.

8. Add sugar, light soy sauce and salt to a boil.

9. Pour in water starch and boil into a sauce.

10. Pour the sauce over the steamed meatballs and enjoy.

Ingredients.

1 lotus root, 500 grams of pork filling, appropriate amount of green onion, appropriate amount of ginger, 1 small millet pepper, 2 cloves of garlic, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of monosodium glutamate, 2 grams of thirteen spices, 1 egg, a little bean paste, appropriate amount of starch, 10 grams of sugar, a large bowl of water.

Steps. 1 ] Chop the lotus root, put it into the pork filling, add the minced green onion and ginger, eggs, salt, thirteen spices, monosodium glutamate, starch, and stir well;

2 ] Roll into balls and put them on a plate;

3 ] Heat oil in a pot, the oil temperature is 60% hot, put in the meatballs, fry until golden brown and remove them;

4 ] Mix the sauce: light soy sauce, vinegar, sugar, stir well and set aside;

5 ] Heat oil in a pot Add bean paste and stir-fry the red oil, add minced garlic and millet pepper;

6] Add the meatballs, add sauce and stir-fry evenly;

7] Add water, boil for one minute, add water starch to reduce the juice, and you can do it.

Ingredients. 1 piece of lotus root, 200 grams of pork, 20 grams of chopped green onion, 5 grams of minced ginger, 3 grams of salt, 1 spoon of light soy sauce, 2 grams of white pepper, 2 grams of chicken broth mix, 1 teaspoon of sesame oil, egg whites, and half a spoon of cooking wine.

Steps. 1] 200g pork, minced;

2 ] Finely chop green onion and ginger.

3 ] Add minced meat, green onion and ginger foam, add salt, light soy sauce, white pepper, cooking wine, sesame oil, chicken powder and mix well; (Add enough salt at one time).

4 ] A piece of lotus root, peeled and washed;

5 ] Rub into silk with a wire polishing tool;

6 ] Put the shredded lotus root in the meat filling, add the egg white of an egg, stir clockwise, and mix well;

Lotus root contains starch, so you don't need to put it on the line).

7 ] Squeeze the minced meat into balls and put them on a plate, put them in a pot under cold water, boil the pot and steam for 20 minutes;

8] Done.

Tip: The minced meat you chop yourself is more delicious. Lotus root contains starch, so it can be boiled into meatballs without adding starch.

Preface. Lotus root is a winter tonic health food, which can be both edible and medicinal. Raw food can cool the blood and disperse stasis, cooked food can nourish the heart and kidneys, can replenish the deficiency of the five organs, strengthen the muscles and bones, nourish yin and nourish the blood. At the same time, it can also be a diuretic and laxative, helping to excrete waste and toxins from the body.

Material. Ingredients: half a lotus root, 230g of lean meat puree;

Excipients: appropriate amount of oil, appropriate amount of salt, half a steamed bun, a little pepper, a little cooking wine, a little ginger, a little soy sauce.

Lotus root meatballs.

Main ingredient. Chop the ginger.

Add to a bowl of mashed meat.

Add cooking wine, soy sauce, pepper and salt and stir well in one direction.

Chop the lotus root. Add to a bowl and stir to combine.

Crush the steamed buns, add them to a bowl and stir well.

The dough is ball-shaped.

Put the croquettes in a pan.

Remove and let cool. Re-fried. Tips:

Fry slowly over low heat, let it cool slightly after the first frying and then fry it again, which can make the meatballs crispy on the outside and tender on the inside.

Ingredients: 400 grams of pork.

Lotus root buried 1 small root.

Garlic 3 cloves.

3 slices of ginger.

2 chives.

A pinch of salt and 1 tablespoon of light soy sauce.

1 tablespoon of cooking wine.

Oyster sauce 1 teaspoon.

Sweet potato starch to taste.

Ground white pepper with a pinch of side beams.

Water: Appropriate amount.

Method First of all, remove the roots, wash and chop the chives, place the green onion white and green onion leaves separately, peel and wash and slice the ginger, and chop the garlic after flattening and peeling.

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

Wash and peel the lotus root, then cut it into cubes and crush it in a meat grinder.

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

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

Finally, add the lotus root, mix well and set aside.

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

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

Place the kneaded meatballs on a greased steaming rack and arrange them neatly.

Cover and steam over high heat for about 15 minutes.

Put a little oil in a pot, add 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. Bend round.

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

Place the meatballs on a plate, drizzle with the sauce and sprinkle with chopped green onions.

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Tips: 1. Squeeze out the juice after the lotus root is crushed, and then add it to the meat puree.

2. Don't stir the lotus root too much, otherwise it will affect the taste.

Ingredients: 600 grams of minced pork, 100 grams of lotus root, 5 shiitake mushrooms, appropriate amount of chives, 25 grams of starch, appropriate amount of flour, 5 grams of salt, 10 grams of oil, 1 teaspoon of pepper, 1 bamboo shoot, 1 spoon of minced ginger, 2 egg yolks.

Steps: 1. Cut the mushrooms into cubes after soaking and the bamboo shoots.

2. Peel and dice the lotus root.

3. Chop the pork belly into a state of lazy meat.

4. Put the meat puree in a large basin, add salt and minced ginger and stir well, then add minced green onion, diced lotus root and diced shiitake mushrooms and mix well.

5. Mix 2 egg yolks, then add starch and mix well.

6. Squeeze a ball by hand, wrap it in a thin layer of flour on the outside, and start frying it in an oil pan at about 160 degrees.

7. Fry until it floats to the top and turns golden brown.

8. Finished products. <>