Braised Pork and Lotus Root Meatballs

Name: Braised Pork and Lotus Root Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork filling; A section Fresh lotus root; A handful Rape core; Some Jiusan Non-GMO Sunflower Oil; Some Soy sauce; a little salt; 3g black pepper powder; Some Fresh minced ginger; 2 teaspoons starch; a little chopped green onion; A star anise

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Some fresh lotus root is added to the pork filling, which is richer in taste and nutrition, and is not greasy. The surrounding is supplemented by small rapeseed cores, which is not only beautiful, but also more refreshing to eat with green vegetables. Using Jiu San non-GMO sunflower oil to shape the meatballs, the finished product is not only Zhou Zheng, but the whole dish is also fragrant. Sunflower seeds are rich in the unsaturated fatty acid "linoleic acid", which is essential for the human body. It acts as a scavenger in the human body and can remove garbage from the body. It also helps children and children to grow and develop, strengthen their brains, and more importantly. Whether it is non-GMO oil is more reassuring. "

Braised Pork and Lotus Root Meatballs

1. Add light soy sauce, fresh ginger, salt, black pepper, and a small amount of water to the pork filling

Braised Pork and Lotus Root Meatballs recipe

2. Mix well and taste evenly

3. A piece of lotus root scraped off the skin and washed

4. Cut into small pieces

5. Into the cooking cup

6. Turn on the button on the cooking stick and mark it into lotus root

7. Put the minced lotus root and starch into the meat

8. Mix well

9. Take a milk pot, pour the Jiu San non-GMO sunflower oil into the pot, heat the high heat to 8 to 90% hot, at the same time, take some meat filling and pour it between your hands to form a smooth and round Meatball

10. Fry the cooked meatballs in the frying pan until they are shaped

11. Make all the minced meat into meatballs, deep-fry them and take them out

12. Put a little bit of 93 sunflower oil in the wok, put the chopped green onion and an star anise into the wok, stir-fry on low heat to create a fragrance

13. Put the fried meatballs into the pot, pour in hot water, low heat, and simmer for 10 minutes

14. While the meatballs are being stewed, prepare the rapeseed core, wash it, and blanch it. After taking it out, cool the water to make it greener

15. The meatballs are simmered, and the aroma is tangy

16. Rape surrounds in advance, meatballs are placed in the center, and the soup is topped

17. The combination of red and green complements each other with meat and vegetables

18. The meat is very delicate, and the lotus root has a rich taste and is more greasy

Tips:
There is no cooking stick to help. It is also good to chop the lotus root with your hands, but don’t be too fine, some small residues are more tasteful; the seasoning can be adjusted according to your taste; use a small milk pot to croquettes, you can use less oil , Avoid frying in a large pot, which not only saves energy, but also reduces the amount of oil used for secondary heating.