Pork stuffing

Lotus root proper amount

Eggs are a little food.

Yidiangan steamed bread

Ginger is a little food.

Onion is a kind of snack.

A little cooking wine

Light soy sauce

A little salt

A little white pepper

A little chicken essence

A little sesame oil

Recipe practice:

1. Peel and slice the lotus root, blanch it in boiling water, then take it out, drain it and chop it up for later use; Wash onion and ginger and cut into powder.

2. Put the meat stuffing into a small pot, add cooking wine, light soy sauce, salt, white pepper, chicken essence, sesame oil and minced onion and ginger, stir well, then add egg white and chopped lotus root, and stir well in the same direction with chopsticks.

3. Then add water starch several times, and fully stir in one direction.

Break the dry steamed bread into pieces for later use (I used the baked steamed bread bought in the supermarket this time, which is crisp and easy to press)

5. Put the crushed steamed bread into the meat stuffing and stir evenly for later use.

6. Put the meat stuffing in the palm of your hand, hold it into a fist, and let the meat stuffing squeeze out from the ring formed by your thumb and forefinger to form meatballs, and scoop them out with a small spoon.

7. Put the pressed meatballs into the oil pan one after another (be careful that the oil temperature is not too high, otherwise it will easily lead to brown appearance and immature heart).

8. The color of the meatballs that fall one after another will vary according to the length of frying. . . The meatballs first put into the pot are fried until they float, and the surface is slightly colored, and the other meatballs continue to be fried.

9. Slap the first fried meatballs loosely with a colander, and then put them in the oil pan to continue frying until they are purple.