Name: Steamed Lotus Root Meatballs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Lotus root; 100g Lean Pork Minced Meat; 3 pieces Water chestnuts; 1 piece egg; 1 teaspoon Refined salt; 1 teaspoon Cooking Wine; 1 teaspoon sesame oil; Some Water starch; Some ginger; Some Chopped green onions; 1 teaspoon MSG

Steamed Lotus Root Meatballs

by Mei Jue Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The lotus root is commonly known as lotus vegetable, lotus root, lotus root, and jade festival. It is the underground stem of lotus. There are seven or nine holes in the section of the lotus root; the seven holes are the red lotus root, the outer skin is brown, the shape is short and thick, and it is raw and bitter. The red lotus root is usually used when stewing the soup; the nine-hole lotus root is the white lotus root. , The skin is smooth, silvery white, long and thin, and sweet when eaten raw. White lotus root is used for stir-frying.
I came across this white lotus root in the supermarket. It was very fresh. It was marked "Lotus Root" on the label, and the price was low. You can buy lotus roots of the same weight for half the price of red lotus roots. It’s really delicious. Cheap. When I got home, I tried to make this dish "Steamed Lotus Root Minced Meat Balls". The effect is not bad, the lotus root is delicate and original in the mouth, and it is accompanied by the faint fragrance of lean pork minced meat, which reduces the intake of fat and plays a role in weight loss.
Raw lotus root is sweet in taste and cold in nature: it has the effects of clearing heat, promoting body fluid, cooling blood, dispersing blood stasis, invigorating the spleen, appetizing, and stopping diarrhea.
Cooked lotus root is warm in nature and sweet in taste: it has the effects of invigorating the stomach and spleen, nourishing blood and replenishing benefits, promoting body fluid and appetizing, and stopping diarrhea.
Regular consumption of lotus root is good for health. "

Steamed Lotus Root Meatballs

1. 450 grams of fresh lotus root, 100 grams of lean pork minced meat, 1 egg, 3 water chestnuts, appropriate amount of green onion and ginger.

2. Use tools to scrape off the skin of the lotus root and wash it.

3. Grind the lotus root into a muddy shape with a sack bed and set aside.

4. Wash the water chestnuts, scald them with boiling water, remove them and let them cool, peel off the skin with a knife, place them on the chopping board, pat them with a kitchen knife, chop them into granules, mince the green onion and ginger and set aside.

5. Squeeze the soup from the lotus root paste (don't squeeze it too dry).

6. Pour the lotus root juice into the minced meat (appropriate amount).

7. Beat up vigorously so that the lotus root juice is eaten into the minced meat.

8. Add egg liquid, appropriate amount of water starch, chopped green onion, ginger, salt, sesame oil, and monosodium glutamate, stir well.

9. Add the water chestnut pellets.

10. Stir well and set aside.

11. Squeeze into balls of uniform size and place them on the plate.

12. Put it in a drawer and bring to a boil. Steam for 16 minutes and turn off the heat.

13. Put the remaining lotus root juice in the pot over the fire, add some water to boil, add salt and MSG to taste, thicken the glass gorgon, and pour it on the balls. Serve.

14. It's served.

Tips:
If the lotus root is fried or eaten as a ball, buy this white lotus root. The price is cheap and the taste is not inferior to the red lotus root.