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4. Stir in the ground lotus root and mix well salt, pepper and MSG (I used vegetable MSG, so the little red dots you can see in some pictures are carrots).
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5. Shape into solid balls with your hands. Make sure you squeeze it tightly so it doesn't fall apart. You can start by pinching a small ball and then work your way up a little bit to the end of the lotus root. The amount I made was so small that I could only make such a small one. Otherwise, a normal lotus root ball would have to be bigger than a ping pong ball.
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6. It is recommended that you pinch all the lotus root rounds before frying them together. Because it takes a little time to pinch, so it's not easy to get your hands dirty.
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7. Heat up the oil and add the lotus root rounds.
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8. Fry them until golden brown, and then fish them out to drain the oil. On the left is the chopped lotus root after squeezing the water, and on the right is the squeezed out juice. Note that the shape of the left bowl of lotus root end, quite a big effort to squeeze. This is the only way to keep the lotus root from falling apart when frying. So we don't need flour, starch, glutinous rice flour or anything like that. 100% lotus root rounds.
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4. Stir in the ground lotus root and mix well salt, pepper and MSG (I used vegetable MSG, so the little red dots you can see in some pictures are carrots).
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5. Shape into solid balls with your hands. Make sure you squeeze it tightly so it doesn't fall apart. You can start by pinching a small ball and then work your way up a little bit to the end of the lotus root. The amount I made was so small that I could only make such a small one. Otherwise, a normal lotus root ball would have to be bigger than a ping pong ball.
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6. It is recommended that you pinch all the lotus root rounds before frying them together. Because it takes a little time to pinch, so it's not easy to get your hands dirty.
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7. Heat up the oil and add the lotus root rounds.
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8. Fry them into golden brown color, fish out and drain the oil.