1. Treatment of lotus root: After removing the skin, the lotus root is cut into large pieces along the texture, and then diced, which is fast and even.
2. Boil the lotus roots in an underwater pot and scald them out, then put them in cold water and let them cool.
3. Sprinkle a little flour on the lotus roots and coat the lotus roots with a layer of flour.
4. Add the minced meat, egg liquid, scallion and ginger in turn, season with salt, pepper, cooking wine and soy sauce, and stir well.
5. Squeeze the meat into balls the size of a ping-pong ball.
6. Put a little oil on your hands and press the balls into small cakes. Put a little oil in the pan, put it in when the oil temperature is not too high, and fry it over a low fire until it becomes a reddish brown, and the cake is firm.
7. Chinese Hamburger
Tips:1. After blanching the lotus roots, use cold water to cool them down, which can effectively remove the mucus on the surface and prevent the lotus roots from turning black.
2. Sprinkle a little flour in the lotus root and let it wrap around the lotus root, which can protect the loss of nutrients.
3. Flour must be used because it will feel softer in the mouth. When the starch is frying, it is easy to pan.
4. The fried stuff is in a different direction from the stuffing, as long as it is mixed evenly. The cake made in this way is softer. Never hit it in one direction. Let it go strong and it will taste hard. The Sixi balls were thrown out, and the balls in the water needed to be beaten hard. The fried small balls must be squeezed out, not stirred.
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