Braised Lotus Root with Potherb Mustard
1.
The potherb must be soaked in warm water 4 hours in advance to get some salty taste (change the water several times in the middle)
2.
Wash the lotus root, peel it and rub it into grind with a wiper, add some salt and mix well
3.
Add ginger, salt, five-spice powder, white pepper, and soy sauce to the meat, stir and mix well. Don't use too much salt and soy sauce, and finally braise it with potherb mustard
4.
Add an egg and sesame oil to the minced meat and beat evenly, and beat for a while
5.
Add minced lotus root, sugar and beat for strength
6.
Be sure to beat the lotus root filling until it is viscous. This is the key to determining the Q round of the lotus root.
7.
Put a little oil on the palm of your hand and make a circle with your hands. The size can be determined freely
8.
Pour wide oil in the pot, heat the Yuanzi, keep it on medium heat, put the Yuanzi one by one
9.
Fry them all into golden brown for later use
10.
.Put out the potherb mustard, hold it a little bit, and chop it, don’t dry it too much, or it will be firewood.
11.
Minced shallots and garlic
12.
Stir fragrant Pixian Douban in a hot pot with cold oil over low heat
13.
Add green onions and minced garlic and stir fry for a fragrance
14.
Pour the potherb mustard and stir fry until fragrant
15.
Pour the lotus roots on the top, add some water over the rounds, add sugar and cooking wine, bring to a boil on high heat, turn to low heat and simmer until there is a little soup.
Tips:
1: Use sugar to neutralize its saltiness when frying potherb mustard.
2: The meat is whipped up, and the fried meatballs are only delicious.
3: The pickled potherb must be salty, so some saltiness should be soaked in advance.
4: Don't put green onions in the croquettes. The fried meatballs will have black spots. That is the green onion, which affects the appearance
