Lotus Root Cakes with Red Wine Sauce
by Mei is still
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash the lotus roots, peel them, and chop them into powder.
2. Red Wine.
3. Pour the pork filling into a large bowl.
4. Bread crumbs, eggs, ginger, green onions.
5. Add minced ginger, chopped green onion, salt, and eggs, and beat in the same direction.
6. Pour water starch into the meat filling.
7. Pour the bread crumbs and lotus root into the stirred meat.
8. Set a flat-bottomed non-stick pan on the fire, add a little oil to heat, fry the lotus root cakes in the pan until golden on both sides, leave the bottom oil in the pan, pour in the red wine, oyster sauce and mix thoroughly, thicken the lotus roots out of the pan On the cake.
