Lotus root contains a lot of starch, protein, vitamin B, vitamin C, fat, carbohydrates and calcium, phosphorus, iron and other minerals, meat fat, white round, sweet and crispy taste, raw food is comparable to pear. Chinese medicine believes that the raw food can cool the blood and disperse silt, cooked food can complement the heart and kidney, with the effect of nourishing Yin and blood, you can make up for the deficiency of the five organs, strong muscles and bones, replenishment of blood and nourishing blood.

This lotus coupling pork meatballs is perfect for elderly people with missing teeth. It is characterized by rich nutrition, glutinous soft and fragrant.

Materials

Main ingredient: 200g of lean pork stuffing;

Accessories: 210g of white lotus coupling, salt to taste, 10g of ginger, cooking oil to taste, sesame oil to taste, cooking wine to taste, water to taste, chicken essence to taste, and green onion to taste 10g

Steamed Pork Lotus Root Meatballs

1

Minced lean pork stuffing + grated ginger 10G

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2

Minced green onion 10G

Add cooking wine, water and beat well

Add cooking oil, salt and chicken essence to taste

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3

White lotus root couplings with skin removed

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Steamed pork and lotus root balls

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Steamed pork and lotus root balls

4

Shredded with a spatula and chopped

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5

Pour the chopped couplings into the meat mixture, drizzle a moderate amount of sesame oil on the chopped couplings, and mix well

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6

Stir with the pork mixture

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6

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7

Grab about 45 grams of lotus coupling pork filling and form a round shape

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8

Arrange them in a plate

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9

Pressure cooker with appropriate amount of water to boil

Put the finished lotus coupling balls on the whole plate and put them on the plate.

Place the whole plate on the pressure cooker drawer

Cover the pressure valve and steam for 20 minutes

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10

Lotus Couple Pork Balls are ready to be steamed

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Tips

When the pork filling is prepared, add a little water to make the steamed balls taste more tender.

Since lotus coupling itself is rich in starch, there is no need to add more starch.