Mariko, some people call it meatballs, others call it dumplings. Mariko is varied, including meatballs, vegetable meatballs and vegetable meatballs.

There are many ways to make dumplings, such as frying, frying, boiling and steaming, and fried dumplings are the most popular. A word is really fragrant! Don't mention health, it won't affect you to eat it occasionally several times throughout the year! Eat happily, and joy is a good medicine for health.

Then the question is, how can fried dumplings be crispy outside and tender and juicy inside?

My 85-year-old mother came to my small home and taught me how to make lotus root dumplings. This is the characteristic of my mother's hometown, Wuhu, and I eat it every Spring Festival.

If you want to learn homemade fried dumplings, follow your 85-year-old mother. She always says: Fried dumplings "add three kinds, avoid 1 thing", which is crisp outside and tender inside.

Fried lotus root dumplings material: lotus root 400g, minced meat 500g, egg 1 piece, fried rice, salt, sugar, soy sauce, sesame oil, ginger, shallots and starch.

Making:

1. First, rub the lotus root (the old-fashioned method is to use a washboard) and set it aside. Add salt and ginger to the lotus root to taste. Lotus root and ginger go very well together. If you stir-fry lotus root, add some ginger, which tastes particularly good.

2. Choose fat and thin meat, cut the meat into small pieces first, and then chop it into mud.

Then add onion, ginger, salt, sugar, soy sauce, sesame oil and an egg and mix well.

Mom said eggs and meat would be more tender. Generally speaking, you don't need to fetch water unless the meat stuffing is very dry, because the water content of soy sauce, eggs and meat itself is enough, and the water content of fried meatballs is too high to be suitable.

3. The next step is a very crucial step. If the meat alone is not sticky enough, it will not be agglomerated, and the fried meatballs will be scattered, and the taste will be light and hard.

This requires adding some starch-containing materials, such as flour, starch, steamed bread crumbs, bread crumbs, glutinous rice and fried rice.

Steamed bread crumbs and starch used by northerners to fry meatballs; Bread crumbs and flour for foreigners to fry meatballs; The old mother is a southerner who uses glutinous rice, fried rice and starch to make dumplings.

You can't have too many starchy ingredients, just stick them together, and if you put too much, there will be no meat flavor.

4. Add fried rice to the meat stuffing (fried rice is a snack fried with raw rice, which should be boiled for a short time before use), and then add some water starch, so that the fried meatballs will be more crispy.

5. Mix the minced meat and chopped lotus root together.

Attention, vegetables and meat must be seasoned separately and then mixed together.

6. Next, get together, such as the size of a tennis ball. If it's a meatball, just squeeze it out with a tiger's mouth.

Pour oil into the pot, and when the oil is warm, the dumplings will be kept on medium heat, and all the dumplings will be fried into golden brown and fished out for later use.

7. The rotisserie is large, so it's just shaped, and the outside is fried to crisp, but the inside is not fully cooked.

Next, my mother will use mustard to stew meatballs, so there is no need to fry them again. If the meatballs are used to make hot pot, they need to be fried again.

85-year-old woman's experience: 1. Remember to add three more: one is eggs, the other is starch, and the third is water starch.

2. the most taboo thing: after mixing vegetables and meat, season them.

Have you learned? Do you have any brilliant ideas to discuss together? Welcome to share them in the message area.