Steamed Lotus Root Balls

Name: Steamed Lotus Root Balls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 sections (about 1800g) Lotus root; 150g Pork mash; 800g Broccoli; 2 egg; Some ginger; Some salt

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Which dish is the most classic Chinese New Year? Let me say, meatballs definitely rank among the top three. The round meatballs symbolize the family reunion. When I was a child, I rarely eat meat all year round. During the Chinese New Year, what I hope most is this sweet and nutritious dish. "Hard dishes", now there is no shortage of food and drink, but the recipes that have lasted for decades still have an unshakable position on the Spring Festival table!

Today’s meatballs are very different in practice. The meatballs eaten as a child are mostly made of meat in order to show their fullness, so they taste good instead of good taste. Now no one will laugh at you anymore. You can’t afford it. It’s meat. Everyone wants to make this meatballs. The most important thing is the delicious rosin. The meatballs made by mixing pork with other vegetables have a particularly soft texture. However, the ingredients added by each family are different, so each family makes it. The taste of meatballs is also very different.

The meatballs made by Meimei are very popular. Friends and relatives have to pack some of them in a fresh-keeping bag every time they finish eating. Therefore, the amount of meatballs made by Meimei has been increasing year by year. This year, the price of these two seniors is too expensive. After thinking about it, "Teach a man to fish is worse than teach a man to fish." Meimei recorded the prescription in detail. In fact, the method is very simple. The focus is on the processing of ingredients. It is strong and tastes very good.
Everyone knows that if all meatballs are made with lean meat, they will taste hard and taste not good at all. Some people say that they are made with pork belly. Now everyone pays attention to a healthy diet. The pork belly is too greasy and can easily cause obesity, so Meimei has been working hard. Looking for ingredients that are suitable for pork, experimenting with yam, sweet potato, and starch one by one, until it is added, the taste is particularly soft and strong, and I am happy to go out, and I immediately locked in this formula.

The Spring Festival is coming soon! Hurry up and show it to the family!

Ingredients

2 sections (about 1800g) Lotus Root
150g Pork Mash
800g Broccoli
2 Egg
Some Ginger
Some Salt

Steamed Lotus Root Balls

1. Cut the pork into small pieces, put it in a food processor, add two eggs and an appropriate amount of salt, and beat into a uniform puree.

2. Wash the two lotus roots by peeling and rub them into mud with a wiper.

3. Prepare clean gauze, wrap the lotus root and squeeze out the lotus root juice, about 70% of the lotus root juice is squeezed out.

4. This is what it looks like after squeezing out the juice.

5. Put the squeezed lotus root juice in a pot and cook on a medium-low heat. When it starts to bubbling, keep stirring to prevent the bottom from sticking. The cooking process is very fast. Be sure to prepare in advance. The lotus root juice becomes Turn off the heat immediately and let the lotus root cool slightly.

6. Dry until the warm lotus root juice is added to the lotus root juice (the lotus root juice should not be added all at once, for your reference: my lotus root juice is about 560g squeezed with water, and I added 280g of the lotus root juice that has been boiled and dried. The ratio of mashed lotus root to lotus root juice is about 2:1. Stir well, then add salt, chopped green onion and ginger, and pork filling.

7. Then add chopped broccoli, just trim off the top particles of broccoli, and don't waste the bottom stalks for stir-frying.

8. Stir all the ingredients into a paste.

9. The lotus root paste is relatively thin. It is more convenient to squeeze the lotus root paste. Grab the lotus root paste with your left hand and gently close your fist to let the lotus paste squeeze out of the tiger’s mouth. Use a spoon to dig out the squeezed lotus root paste and put it in the oiled On the plate.

10. Leave a little space between each lotus root balls. After the lotus root balls are steamed, they will become a little bigger. After the lotus root balls are cooked, put them in the steamer with boiling water and steam them on medium-high heat for about 15-20 minutes. You can also make lotus root balls without any meat, and you can make vegetarian lotus balls. In fact, I think vegetarian lotus balls are quite delicious.

11. The steamed meatballs can be eaten directly. Adjust the sauce and pour it on the meatballs to make it more delicious. Heat in a pan, sauté the minced ginger and garlic, pour in the light soy sauce and add a little water, and then sprinkle with chopped green onion. Just on the balls.

Tips:
This lotus root ball can be eaten steamed or fried, and it is also delicious. Let's have a double fight during the Spring Festival, absolutely stunning the table!
The lotus root paste is relatively thin, and it is more suitable for squeezing. This method of making balls is quick and round, and you can quickly get started with a few more attempts!