Ingredients

750g lotus root

An appropriate amount of ginger

An appropriate amount of chives

An appropriate amount of salt

Adequate amount of pepper

2 tsp starch

30g flour

Steps

1. Wash and peel the lotus root , grate into fine threads with a grater.

2. Use your hands to wring out the water from the lotus roots and put them in a clean empty basin. Peel and finely chop the ginger, and chop the scallions into finely chopped pieces.

3. Pour the minced ginger and chopped green onion into the shredded lotus root, add an appropriate amount of salt, a little pepper, starch, and flour, mix well, stir in one direction with your hands, and beat into a fine and even lotus root puree.

4. Gently knead the lotus root paste, roll it into balls with your hands, and place them on a non-stick plate (there are also highly skilled people who can directly squeeze the lotus root paste with the tiger's mouth and scoop it out with a small spoon) Put it in oil and fry it, but every time I scoop it out the shape doesn't look good, so I have to roll it first and then fry it).

5. Add oil to the pot and heat it to 60-70% heat. Add the lotus root balls and fry them over medium-low heat. Do not stir in a hurry. Use chopsticks to flip them when they are almost fried, otherwise they will break. Fry until the dumplings are a little brown and no longer stick to all sides, take out with a slotted spoon and drain.

6. Turn the heat to maximum, put the lotus root balls into the oil pan and fry again for about a minute. When the shell of the ball is browned, turn off the heat, take it out and drain the oil.