2. Add onion, ginger, pepper powder and sesame oil into the meat stuffing, stir evenly, then add a small amount of lotus root juice in step 1 several times, stir vigorously, and add it after it is completely absorbed for the last time. I used 200 grams of meat stuffing and added almost 1 10 grams of lotus root juice. Finally, the meat will become whiter, sticky and soft.
3. Add lotus root starch and lotus root starch into the meat stuffing and mix well, and knead them into balls of equal size by hand. Simi can't soak. Rinse with water, drain, put into meatballs, and coat with sago evenly.
4. Arrange carrot slices at the bottom of the steamer (or use a steamer), add meatballs, and boil and steam for 8 to 10 minutes.
1, lotus root is partially chopped to improve the taste, or it can be kneaded into paste according to personal preference.
2. The squeezed lotus root juice just hits the meat stuffing. First, don't waste. More importantly, the meat stuffing tastes softer and smoother, and the color will turn white.
3, attention, try to take only the white part of the onion, the color is more beautiful, of course, if you eat at home, it doesn't matter if you use the whole onion.
4. sago is too brittle to soak. Rinse with water before use.
5, it is best to use carrots at the bottom, otherwise it will stick easily.
6. According to the size of the meatballs, steam for 8 to 10 minutes after boiling. Over time, sago is too soft and easy to fall off.