Seasoning: salad oil, salt, pepper, monosodium glutamate, Chili sauce, onion and ginger.

Output: 1. Wash lotus root with lotus root (a tool) and make it into paste for use.

2. Squeeze the lotus root paste with clean gauze, let the original paste stand, pour out the excess water, boil it in a casserole and put it in a basin for later use.

3. Put the lotus root into the pot, add seasoning (except Chili sauce), stir well, and make balls for later use.

4. Fry in 50% hot oil until golden brown.

Production key

Don't use iron when making lotus root paste to avoid discoloration.

You can't use an iron pot when cooking the pulp, so as not to turn the lotus root round and black.

Be sure to squeeze out excess water to avoid excessive deformation of the lotus root ring.