Meatballs, which can be fried, boiled or steamed, are a very popular delicacy all over the country. The texture of the meatballs will be different depending on how they are cooked, and my favorite is the steamed meatballs. , couscous balls do not require high cooking skills. You only need to knead the fillings into balls and steam them, and they are not as greasy as croquettes.

Today I will share with you this steamed lotus root meatballs. The lotus root is paired with pork, a reasonable combination of meat and vegetables. The meat is fragrant with the crispness and tenderness of the lotus root. It is plump and juicy and tastes very good. The crispy taste is richer, light and not greasy. The unique fragrance of lotus root makes people more appetizing and its nutritional value is also higher. Lotus root has the effects of appetizing, clearing heat, and replenishing blood. Regular consumption of lotus root can help improve digestive function.

Ingredients preparation: lotus root, old tofu, pork belly, garlic, scallions, shallots, millet pepper, pepper, light soy sauce, oyster sauce, cooking wine, garlic juice, ginger juice, eggs, starch, salt, chives Oil, edible oil

Specific steps:

1. Clean the lotus root, remove the head and tail, use a paring knife to peel off the skin, and then chop it into fine pieces, as finely chopped as possible. , put into a large bowl and set aside; cut a piece of old tofu into large thin slices first, and then cut it in half into 2 pieces and set aside; remove the outer skin of garlic and cut into minced garlic, cut green onions into small pieces, cut green onions into chopped green onions, and cut into millet peppers. Small circles; first cut the fat and lean pork belly into thin slices, and then chop it into minced meat and put it on a plate for later use;

2. Make the meat filling first, add appropriate amount of salt, pepper, light soy sauce, cooking wine, etc. to the pork belly. Add garlic juice and ginger juice, then beat in an egg, mix evenly with your hands, then stir in one direction, then add a spoonful of sweet potato starch, stir evenly again, grab the meat filling and beat it vigorously, and finally add a little chives. oil, stir evenly in the same direction again, the meat filling will be more elastic and taste better; put the mixed meat filling into the minced lotus root, mix well and the lotus root meat filling will be ready, place it Set aside;

3. Heat the pot, pour enough cooking oil into the pot, add the cut tofu in turn, turn on medium to low heat and gently shake the pot to prevent the tofu from sticking to the pot, just after putting it out of the pot Don't turn over the tofu in a hurry, as it will break easily. When one side of the tofu is golden brown, flip over and continue frying on the other side. When both sides of the tofu are fried until golden brown, remove the oil and place neatly on a plate for later use.

4. Take an appropriate amount of the prepared lotus root meat filling, knead it into round lotus root balls the size of walnuts, and then place them on a piece of tofu placed to prevent the lotus root balls from sticking to the plate after being steamed. On top, use the same method to roll the remaining lotus root meat filling into a round shape and arrange it well.

Pour an appropriate amount of water into the steamer, place the prepared lotus root balls on the steaming rack, then cover the pot and steam over high heat for 20 minutes. After 20 minutes, the lotus roots have been steamed, take them out and set them aside;

< p>5. Pour an appropriate amount of cooking oil into the pot. When the oil is hot, add minced garlic, millet pepper, and diced green onions. Turn on medium to low heat and stir-fry until fragrant. Then add an appropriate amount of salt, light soy sauce, and oyster sauce. , stir-fry evenly, then pour in half a bowl of water starch prepared in advance, and cook the soup until it is thick;

6. Serve after the soup is thickened