Lotus Root Meatballs

Name: Lotus Root Meatballs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork stuffing; 400g Lotus root; 30ml Soy sauce; 15ml ointment; 25g Green onion ginger; 4g salt; 700g Vegetable oil; 2g Homemade MSG; 15ml sesame oil

by Love braised pork

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When I saw my friend made lotus root balls that day, I was greedy at once. Speaking of which, I made carotene balls. I have never done meatballs and lotus root balls! I'm very curious about what it tastes like, so I bought meat and lotus root early this morning and fried it haha!
Everyone knows that lotus root is very difficult to chop. It always bounces everywhere, and it is not easy to clean. Every time you want to eat lotus root filling, you are very worried. , This problem is solved! It won't take long for the big lotus roots to become fine lotus root fillings! It's really a magical tool, I will rely on it for stuffing in the future! "

Ingredients

Lotus Root Meatballs

1. Prepare the ingredients: 500 grams of pork filling, 400 grams of lotus root, green onion, ginger, light soy sauce, ointment, salt, homemade MSG, sesame oil (forgot to take it in.)

2. Mince scallion and ginger, wash lotus root, peeled and cut into diced.

3. Put half of the lotus root into the vegetable chopper, cover it and stir it a few times.

4. Seeing that the lotus root was crushed, open the lid, put in the remaining half of the lotus root, and close the lid.

5. Continue to mince the lotus root.

6. Put the minced meat into the cup.

7. Add the chopped green onion and ginger.

8. Add 15 ml of sesame oil.

9. Then add 30ml light soy sauce.

10. Add 15 ml of ointment.

11. Add 2 grams of homemade MSG.

12. Finally add four grams of salt.

13. Use chopsticks to beat the strength in one direction.

14. Add enough oil to the wok, then grab a handful of minced meat from the left and right, squeeze a ball from the mouth of the tiger, and take the spoon in your right hand to remove the ball.

15. Put the meatballs one by one in a frying pan, fry them on a low fire, stir them with chopsticks after they are set, and you can fish them out when you see the golden color.