2 eggs, 5 lotus root, medium gluten flour, green onion, ginger, salt

Recipe Directions:

1. Peel the lotus root and wash and slice it, then put it into an electric pot to steam.

2. Put a slice of lotus root into the puree, and then add the egg, chopped scallions, ginger, salt and mix well together.

3. Take out the appropriate amount of filling and pinch out the shape of the balls, then coated with a layer of gluten-free flour, put into the frying pan and deep-fry for about 1 minute, showing a golden brown color when the fish can be removed.

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