How to make lotus vegetable balls is the best to eat

Ingredients: 100 grams of lotus root, 30 grams of water chestnut, 20 grams of carrots, 30 grams of flour, 20 grams of walnuts, 15 grams of rock sugar, 15 grams of honey, 100 grams of water starch, oil.

Method:1Peel the lotus cabbage, wash it, chop it into minced pieces, gently squeeze out the water with your hands, then add flour and mix into doughs, and knead each dough into the size of an egg yolk as a skin for later use.

2.Chop the water chestnut, carrots, walnuts and stir well with honey to make a filling.

3.Knead the skin into a hollow, put in the filling, wrap it tightly, and knead it into a ball.

4.Pour cooking oil into the pot, boil until 5-6 hot, put in the meatballs, fry until golden brown, remove and put on a plate.

5.Clean the pot, put 1 3 bowls of water and add rock sugar, bring to a low boil to melt the rock sugar, then thicken it with water starch into a thick juice, pour it on the balls, and sprinkle with sugar.

1. First of all, prepare ingredients such as vegetarian balls, white tofu, small green vegetables, and red wolfberries.

2. Put the prepared vegetarian balls, white tofu and red wolfberries into a pot of boiling water, then add an appropriate amount of soy sauce, salt and sesame oil, and stir well with small green vegetables when out of the pot. The vegetarian meatball soup is ready.

3. Vegetarian meatballs can also be fried with fungus and greens. Add vegetarian balls and fungus greens to the pot and stir-fry and eat.

4. You can also put vegetarian balls directly on a plate and eat. The freshly fried vegetarian meatballs are crispy and can be eaten directly on a plate, or they can be garnished with small coriander to increase the aesthetics.

5. Sweet and sour meatballs. Boil the oil for seven minutes, put it in, stir it with a spoon to prevent it from sticking to the pan, add the sugar after boiling, and then add the vegetarian meatballs and heat them and put them on a plate with delicious sweet and sour vegetarian meatballs.

6. Braised vegetarian meatballs. Add less boiling broth to the iron pot, add dark soy sauce, minced ginger, green onions and vegetarian meatballs to boil together, and the tung silver is bright until the water in the pot is very small, and when the pot is very small, it is put out of the pot and served on a plate.

Ingredients: 600g of lotus root, 150g of flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, 20g of coriander, step 1Wash and peel the lotus root 2Rub into fine wires 3

Add salt, Hu You's brother pepper powder, and light soy sauce to taste4Add 5And into a relatively thick paste 6

Prepare a small pill, as well as a small iron spoon 7Each teaspoon is dipped in the water first, and then the amount of one balls is taken outTake the dough with a small spoon, beat it in flour, and repeat it to make the shape of the balls9

Put it in a hot oil pan for 6 into 10Slowly put in the balls in the training hall 11Fry over medium heat until golden brown 12

Remove the meatballs and drain off the excess oilTip 1: Don't use too much fire for the croquettes, the fire is easy to cook on the outside and raw on the inside.

2. It is best to absorb excess oil after frying, which is healthier.

3. The lotus root originally has starch, and an appropriate amount of flour is good.

Chop the vegetables and put them in a utensil, pour an appropriate amount of flour and a whipped egg into the utensil, and stir the three until they are viscous. Remember not to dry too much, if it is too dry, the fried meatballs will be very hard.

Lotus cabbage balls. Materials.

Ingredients: 100g lotus root, 200g of bean paste

Excipients: 8g of broad bean starch, 25g of flour, 25g of walnuts

Seasoning: 20g of rock sugar, 70g of lard (plate oil), 25g of sesame seeds (black), 10g of sugar osmanthus

The practice of lotus cabbage balls.

1.Scrape the skin of the lotus root (lotus root), wash it, cut it into fine pieces, gently hold it with your hands, and squeeze out the water slightly, but it should not be dry;

2.Then put in the flour and knead it into a dough and divide it into 20 pieces of the same size as the ball skin;

3.Chop the walnuts and red and green silks;

4.Mix the chopped walnuts, red and green silk and yellow cinnamon (sugar osmanthus) into the fried bean paste filling;

5.Then knead 20 small round balls of the same size by hand as the filling of the meatballs;

6.Knead the skin of each ball into a nest shape, put it in the filling, wrap it tightly and knead it round;

7.The outer layer is then rolled with a layer of sesame seeds (peeled) to make lotus vegetable balls;

8.Put cooked lard in the wok, burn it over a strong fire until it is 60% hot, put in the meatballs, fry them until the color is golden, remove them and put them on a plate;

9.Put 200ml of water and rock sugar in the wok, burn over medium heat until the rock sugar dissolves, then hook it into a hard juice with wet starch, pour it on the balls, and sprinkle with sugar.

Cooking skills. 1.Lotus root, called lotus vegetable in Guanzhong area of Shaanxi; Yellow osmanthus is also known as yellow osmanthus sauce and sugar osmanthus, which is made of fresh osmanthus pickled in sugar; Hard juice, mix wet starch with less than starch weight soup into a thick sauce, and blanch it with boiling broth to form a hard sauce.

This kind of sauce can adhere to the raw material, like cold powder;

2.Black sesame seeds need to be peeled and crushed, and then rolled on the outside of the balls;

3.Attention should be paid to the fried bean paste filling: after the bean paste boils, the heat should be reduced and stir-fried, otherwise the hot fire will make the bean paste splash and the water evaporate violently, which will not make the bean paste slowly absorb sugar and oil, so that it can not be bonded and smooth, but will produce sand and oil seepage;

4.Due to the frying process, 1500 grams of cooked lard need to be prepared.

Ingredients: 150 grams of pork filling, 300 grams of lotus root, appropriate amount of corn starch, appropriate amount of sweet potato starch.

Excipients: salt, sugar, essence, chicken, green onions.

The practice of lotus root balls.

4 points of fat, 6 points of lean pork front leg meat ground into meat puree for later use.

Peel the lotus root and cut it into shreds.

The shredded lotus root is chopped into fine cubes with a knife and the chopped green onion is added.

Pour in the minced pork.

Add salt, sugar, chicken essence, corn starch and sweet potato starch and mix well.

Pour more oil into the pot (the amount of oil is lotus root pills into the pot, and the oil is not too good) until the oil is heated to 5 or 6, grab a piece of lotus root paste with your left hand, squeeze out the round shape from the tiger's mouth, and take it with a spoon.

Put it in a frying pan over low medium heat and fry until it is set.

The well-shaped lotus root pills are slightly hard and slightly yellowish in color.

At this time, the fire can be slightly larger, and the lotus root balls can be fried until the color of the lotus root balls becomes darker, and then it can be fished out.