Sweet and Sour Lotus Root Balls

Name: Sweet and Sour Lotus Root Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Lotus root; 150g Pork belly; 1 Green onions; 1 small piece ginger; 1 piece egg; 8g salt; 3g Soy sauce; 3g White pepper; 100g Flour; 1 piece parsley; 3 cloves garlic; 50g ketchup; 20g Vinegar; 20g Sugar; 5g Cooking Wine; 5g corn starch; 1 tablespoon drinking water; Some Peanut oil

by Nuan Nuan Shang

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In the blink of an eye, I have been away from campus for almost 10 years, and the term college entrance examination has gradually become familiar to me. Meatballs are actually a frequent visitor to our family’s table. Meat-based meatballs were used in the past. Today, in order to take care of candidates’ bad appetites under heavy pressure, but at the same time, they can’t cause too much burden on their stomachs. The main ingredient of the sweet and sour balls is lotus root. The lotus root is sweet in taste and cool in nature. It has the effects of moisturizing dryness, quenching thirst, and soothing the mind. It is very suitable for candidates under high temperature and stress. The sweet and sour burning method can not only increase appetite, but also prevent the partial vegetarian lotus root balls. It tastes too bland to kill two birds with one stone. The days of college entrance examination and high school entrance examination are getting closer and closer. A sweet and sour lotus root ball is given to the children who are about to go to the examination room.
This time, the fried lotus root balls have enough ingredients. I only used 1/2 when I was sweet and sour, and put the other 1/2 in a cold storage bag for storage.

Sweet and Sour Lotus Root Balls

1. Sweet and sour sauce: 3 cloves of garlic, 30 grams of tomato sauce, 20 grams of vinegar, 20 grams of sugar, 10 grams of light soy sauce, about 5 grams of cooking wine, 5 grams of corn starch, 1 tablespoon of cold boiled white, and appropriate amount of peanut oil

The lotus root is peeled and washed, and then beaten into small dices with a food processor, or dried with a bed scrubber. Then wrap the processed lotus root with gauze to hold the moisture slightly

2. Peel the pork belly and chop into meat filling

3. Chop scallions and ginger into fines, wash coriander, control water, and cut into 1cm long sections for later use

4. Put the minced meat, salt, egg and green onion ginger together, stir in one direction until the meat is firm

5. Add the diced lotus root, then add the flour, and continue to mix in one direction evenly

6. Put more peanut oil in the pot and burn it to about 160 degrees. Fry the lotus root filling into a ball shape and fry the pot on medium and small fire until the surface is browned, and then remove the oil control.