Fried Lotus Root Balls

Name: Fried Lotus Root Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lotus root; Some Sticky rice; Some ginger; Some salt

by Tuo Tuo Ma

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Yuanzi is a must-have dish in Hubei people's annual banquet, symbolizing reunion. There are also many types of Yuanzi, such as meat Yuanzi, fishball, tofu Yuanzi, cabbage Yuanzi, etc. Among them, the most Hubei characteristic and the most popular among Hubei people is this-lotus root.

When the lotus root is eaten, a very thin layer of crispy just touches the teeth, and when the upper and lower teeth are not together, they touch the softness of the filling, soft with a little glutinousness, and a fragrance of lotus root enters you from your nose My brain is so fragrant that you feel soft and soft, and you can’t find the north. The ginger smell in the lotus roots floats in your mouth and is smudged. It is slightly salty, sweet aftertaste, and crispy. , The soft fragrance, the taste increases gradually, making you want to stop, and you can't help eating a lot without knowing it. "

Ingredients

500g Lotus Root
Some Sticky Rice
Some Ginger
Some Salt

Fried Lotus Root Balls

1. 500 grams of lotus root, try to choose a slightly crisper lotus root, but don't be too tender like the new lotus root, peel off the skin and clean it.

2. Use a bowl to puree or use a blender to puree.

3. Wrap the mud with gauze and wring it out a little, don't wring it too dry, save about 30% of the moisture.

4. Open the gauze, the lotus root mud has the best dryness as shown in the picture.

5. Cut the ginger into fine pieces. If you use a blender to puree the lotus root, you can put the ginger into the puree together, so that the taste is finer, but I like the grains of ginger, so I don’t like to eat ginger. Friends of yours can be smashed, so they won’t be able to eat them.

6. Add minced ginger and half a spoon of salt to the lotus root puree, mix well with a small spoon, friends who like a more waxy texture can add a little more glutinous rice flour, but I like a purer texture, so I didn't add it.

7. Spread oil on the palms and squeeze the lotus root into balls of the same size.

8. Bring to a pot at 60% oil temperature, fry on medium heat until the skin is golden, remove and drain the oil.

Tips:
Finally, it can be made into various flavors according to personal tastes and preferences. I like the simplest one. Sprinkle with sugar while dipping it and eat it. That fragrant! Just don't mention it!