Steamed Lotus Root Balls

Name: Steamed Lotus Root Balls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: one period Lotus root; 300g Glutinous rice; 1/2 carrot; Some Arowana Oatmeal Flour; Some oil

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Meat is too expensive, just use it to make meatballs. You can make 2 plates for 2 yuan. The fragrant and soft glutinous meat is better than meat!

When will the African Swine Fever end? During this period, the price of meat has risen all over the country. The cheapest meat here is 22 per jin. Every time we make a meat dish, everyone jokingly says it’s true. Local tyrants can still afford meat haha.

Well, this winter, we will not eat meat for tonic. It costs 3 yuan a catty, it is soft and glutinous and appetizing, and it is very nutritious. You don't need to chop stuffing to make meatballs. You can directly knead them into a ball and steam it in the pot. Simple, easy and delicious, my son loves it the most.
This meatball does not contain any meat, but it is more fragrant than meat.

Lotus root is rich in calcium, phosphorus, iron and many vitamins. Among tuber foods, lotus root contains the highest iron content, which is quite suitable for patients with iron deficiency anemia. This is the principle of using lotus root soup to replenish blood. The sugar content of lotus root is not very high, and it contains high vitamin C and dietary fiber, which is very beneficial to the human body. Women can also eat lotus root after childbirth. After childbirth, they should not eat cold, but lotus root is the only thing to avoid, because it has the properties of stopping bleeding and eliminating blood stasis. In addition, lotus root has the effect of clearing the lungs and hemostasis, and it is also very good for patients with tuberculosis. In autumn and winter, eating lotus root is particularly good for the body.

The most common way to eat lotus root is stewed soup. In fact, it is made into small balls with glutinous rice. The effect of tonic in autumn and winter is more comprehensive. Glutinous rice has the effect of warming and nourishing the human body. It is most suitable for consumption in winter. The refreshing lotus root is paired with fragrant glutinous rice. It is refreshing, moisturizing and appetizing without meat balls. Make it for your family when the weather is cold.

Ingredients

one period Lotus Root
300g Glutinous Rice
1/2 Carrot
Some Arowana Oatmeal Flour
Some Oil

Steamed Lotus Root Balls

1. When the ingredients are ready, there are tricks to picking lotus roots. You should choose a lotus root with a full shape and not a lotus root with an incomplete shape. The longer the distance between the lotus root node and the lotus root node, the higher the maturity of the lotus root and the softer the taste.

Wash the glutinous rice with clean water and soak for more than four hours.

2. The soaked glutinous rice can be steamed. After the glutinous rice is fully soaked and steamed in water, the grains are crystal clear, and the dry humidity is just right. It is more delicious than the boiled glutinous rice.

3. When steaming, spread a piece of gauze on the steaming tray so that no water will accumulate.

4. Cut the lotus root into thin slices.

5. Then cut into filaments, and finally cut into the end.

6. Put the glutinous rice, lotus root, and a little carrot in a darker container, and season with salt.

7. Add a little flour in batches. The flour mainly serves to bind all the ingredients. Don't put too much flour. Too much flour will affect the crisp taste of the lotus root. Grab hard with your hands, as long as the ingredients can stick together.

8. Grab a tuft of ingredients, place them in the palm of your hand, roll them into a ball, and steam them on the steamer. The glutinous rice is more sticky, so the bottom should be slightly oiled.

Tips:
The glutinous rice is cooked, so you don’t need to steam it for too long. You can cook it in about 8 minutes after SAIC. It’s ready to be served with a sprinkle of green onions. Oh.