Lotus Root Meatballs

Name: Lotus Root Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lotus root; Some Minced meat; Some Green onion ginger; Some egg; Some salt; Some Soy sauce; Some Sweet potato starch; Some Thirteen incense; Some Sugar

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Lotus Root Meatballs Make a hundred-matched meatballs (the headline gourmet world has recently become obsessed with meatballs and want to make a variety of them. Let's serve this lotus root meatballs first.
In autumn, it is dry and dry, and the diet is more careful. Try not to eat the food that gets angry. The meatballs are also made by steaming. The fresh meat is topped with lotus root, and then topped with gorgon juice after being steamed, it is also beautiful.
I like meatballs because they can contain a lot of ingredients, and you can eat some ingredients in a different way. Today's lotus root meatballs are like this. When you eat meatballs, you can't actually see the lotus root. The traditional method is to grind the lotus root into puree or grinded into fine powder. I was lazy today. I grind it directly with a juice machine, and then mix part of the lotus root juice with the lotus root dregs. The effect is also quite good.
Ingredients: lotus root minced meat (fat and lean are better)
Ingredients: green onion, ginger, egg seasoning: salt light soy sauce, sweet potato starch, thirteen chewing sugar

Ingredients

Lotus Root Meatballs

1. Add meat fillings and chop a few slices of green onion and ginger to blend.

2. Peel the lotus root and cut into small pieces.

3. Start the juicer and beat the lotus root into juice.

4. Use the juice and residue.

5. Part of the lotus root juice is added with dregs, minced meat and seasonings.

6. Use lotus root juice to melt the sweet potato starch.

7. Mix the minced lotus root with sweet potato starch and minced meat thoroughly and evenly. Here you can add egg whites as necessary to make balls.

8. Put the mixed fillings into balls, put them on a plate, and steam for 10 minutes. After the water is boiled, the balls can be eaten directly. You can pour the gorgon sauce, light soy sauce or oil vinegar sauce. Use You can also make soup.

9. We drenched light soy sauce when we ate today. If you pour the gorgon juice, add salt and light soy sauce to boil the broth, then pour the starch water to make the rice soup, and just pour it over.

Tips:
1. The focus of the meatballs is to mix the fillings, the amount of starch and water should be appropriate, so that the balls are not scattered.
2. The seasoning of the meatballs should be light rather than thick, because if they are lighter, they can be topped with the sauce. If they are salty, there is no way.