Everyone makes fried meatballs during the Chinese New Year. How can you make lotus root meatballs crispy on the outside and tender on the inside? Let's discuss this issue below, hoping that this content can help friends in need.

Prepare key foods in advance, such as pork, lotus root, soy products, or carrots, it depends on what you like. Other seasonings are shallots, ginger slices, salt, sugar, chicken essence, light soy sauce, rice wine, sesame oil, and white pepper. After you are all prepared, you can start taking action step by step.

Chop the pork into small pieces for dumpling filling, peel and clean the lotus root, and cut it into hard nuggets. Use a flower knife to spread the soy products into Showa paste. Chop the ginger slices and green onions into small pieces. Add them to the dumpling filling and add white pepper. Pink, light soy sauce, rice wine. Stir vigorously with chopsticks. Beat it evenly to make it look fresh and tender. You can add a spoonful of wheat flour to increase the stickiness.

Add lotus root grains, soybean puree, salt, sugar, chicken essence and sesame oil, mix well and marinate for 5 minutes to infuse the flavor. Add a certain amount of oil to the pot and heat it to 60%. Then grab the meat filling with your hands and knead it into balls one by one and put them in the pot. It is best to squeeze the pieces into a well-proportioned shape. Firstly, they are beautiful, and secondly, the taste will be the same after boiling.

Turn on low heat and fry until the surface of the meatballs turns slightly orange. Remove the meatballs. Heat the oil in the pot again. After the oil temperature rises a little, add the meatballs and fry again until the meatballs are obviously orange-yellow. When scooped up to control oil and replenish water, it looks a bit like cabbage balls, but it is much more delicious than cabbage balls because the pork and lotus root balls contain rich ingredients.

Warm tips: Don’t choose pork that is too fat or too thin. The proportion of lean meat should be more. If it is too fat and greasy, you will not be able to bite the meat if it is too thin. Choose the leaner ones. A little fat is just right. In addition, the remaining oil after frying the meatballs does not need to be consumed, it can be filtered into residue and used for cooking.

I can eat as many of these meatballs as I like. The taste is comfortable and not greasy. The more you eat it, the better the outer edges are. They are crispy on the outside and tender on the inside. If you like to eat different textures, you can also follow this method. Way to do it, food of your choice.