500g fresh radish, 250g peeled pork belly, 5g refined salt, 2g soy sauce, 2g Shaoxing wine, 75g flour, 5g minced onion and ginger, 500g cooked lard (approx. 100g), 2g pepper salt, 2g MSG.

Method:

1. Wash the radish, peel off the skin, cut into hob pieces, blanch in a pot of boiling water until mature, remove and squeeze out the water. Chop it into pieces with a knife and put it in a large bowl.

2. Wash and chop the pork into mince, put it into the radish bowl, then add Shaoxing wine, refined salt, monosodium glutamate, flour and a little water, stir well to form a filling.

3. Heat the pot, scoop in the cooked lard and heat it until it is 60% hot. Squeeze the stuffing into small balls with your hands, put them into the pot one by one, fry until light yellow and the shell is peeled, then remove it. Put it into a plate and sprinkle with pepper and salt. TIPS: Do not overcook the radish. Chop it carefully and squeeze out the water. Radish meatballs can be stored at room temperature for several days, and can be boiled, roasted, or made into soup. They taste delicious.

Ingredients for meatballs: lotus root, pork filling, salt, eggs, white pepper, onions, sugar

Ingredients for gravy: tomato sauce, Thai sweet and spicy sauce, minced garlic, salt , starch water

1: One lotus root, washed and scraped off the skin.

2: Use a grater to grate.

3: Chop into pieces with a knife.

4: Add the minced pork filling.

5: Chop half of the onion and put it in. Grind in white pepper.

6: Add an egg, an appropriate amount of salt, and a little sugar.

7: Stir evenly.

8: Take a ball of stuffing and roll it into a ball with your hands.

9: Heat the pot, add oil, and heat until 70% hot. Put the lotus root balls into the pot, fry until golden brown, remove and control the oil.

10: Break the broccoli into small pieces, blanch it in boiling water for 1 minute, and take it out.

11: Heat the pot and pour oil. 12: Add minced garlic and stir-fry until fragrant.

13: Add a spoonful of tomato sauce.

14: Add a tablespoon of sweet and spicy sauce.

15: Add appropriate amount of salt.

16: Pour in water starch.

17: Put the fried meatballs into the gravy and coat them evenly.

18: Arrange the broccoli on the plate and place the meatballs in the middle.

1. Add a little vegetable oil to the pot, sauté the chopped onion until fragrant, and remove.

2. Mix all the ingredients and use a food processor to beat into a meat filling (if you don’t have a food processor, just use a food processor) Can chop chop chop)

3. Dip your hands in water and squeeze out the balls with the tiger's mouth. Pinch the circle. Arrange in baking dish. Leave some space. Use a brush to lightly apply a layer of vegetable oil, and only need to dip it on all sides. For easy cleaning, I used a non-stick baking pan. If using a regular baking pan. Use tin foil. You also need to apply oil on the tin foil to prevent it from sticking.

4. Preheat the oven to about 200 degrees (the oven is opened to cool down, so the preheating temperature is preferably slightly higher). The couss preheats quickly, so you don’t have to worry about forgetting it. Place the middle shelf of the baking sheet at 180 degrees and bake with hot air for about 25-30 minutes (adjust according to the size of the meatballs). It is best to turn the baking sheet around once in the middle to ensure even heating (the temperature near the glass in the oven is slightly lower, and all ovens are purple in color) )

5. After coming out of the oven, it is best to put them on a cooling rack or a drain basket to cool down to prevent water vapor from getting the meatballs wet. The skin of the meatballs is crispy when they come out of the oven~~~

1. Put the minced meat into a container, add all the seasonings and eggs, stir in the same direction until strong and set aside

2. Pack the potatoes Put it into a fresh-keeping bag, add a little water, beat it over high heat for six minutes and press it into a puree. You can also steam it in a steamer and press it into a puree.

3. After the mashed potatoes have cooled, add it to the meat filling, and mix it with your hands. Evenly

4. Use your hands to squeeze the balls into the shape of balls. You can use a spoon or other feasible methods to make them into balls.

5. Put the balls into the baking pan or spread them out. Put a piece of tin foil on it so that the baking pan will be cleaner after baking

6. Preheat the oven, turn on the hot air function, heat up and down at 180 degrees, bake the middle layer for about 30 minutes, adjust the coloring to your liking, and take it out of the oven. Edible