Lotus root balls are a traditional delicacy with many recipes and different condiments. You can adjust the taste according to your preference. The meatballs are crispy, tender, smooth and refreshing, the color is tempting, and they are delicious. Steam "Lotus Root Meatballs", fry "Lotus Root Meatballs", and cook "Vegetarian Lotus Root Meatballs". Making meatballs is often the same routine. Wash the ingredients and then chop or crush them. In general, I think if you like meat that has a bit of a grainy taste, you can cut it by hand. If you are used to having meatballs that are malleable, you can make them into minced pork, which is easy to whip. Some vegetables and fruits are similar to lotus root, which is relatively less watery. It is more convenient. If it is more watery, such as radish, it is best to use salt to remove some of the water.

Lotus root balls are called lotus root balls here. When the weather gets colder, there will be vendors at the gate of the vegetable market specializing in deep-fried lotus root balls, and the business is very good. There are two common types of lotus root dumplings here, one is vegetarian dumplings that are mixed with lotus root and sweet potato vermicelli and deep-fried, and the other is lotus root dumplings with minced meat added, both are good. Vegetarian lotus root dumplings are only common in our local area. You may prefer lotus root dumplings with minced meat. Ingredients: lotus root, raw pork, ginger slices, green onions, tapioca starch, raw eggs. Seasonings: salt, light soy sauce, rice wine, white pepper. Peel and clean the pork harem meat, which is 30% fat and 70% lean, and then chop into fine mince. Then peel and wash the lotus root and chop into fine particles, peel and wash the ginger and chop into minced ginger, remove the roots of the green onion, wash and cut into minced green onions. First put the minced meat and ginger and garlic into a container, add an appropriate amount of salt, rice wine, light soy sauce and white pepper, and mix evenly.

Put the minced lotus root into the minced meat, beat in the eggs, stir evenly, add an appropriate amount of tapioca starch in batches, stir fry in one direction until it becomes thick and sticky. Pour more cooking oil into the pot, turn to medium heat when the temperature is six, and gradually add the meatballs. Take an appropriate amount of stuffing in the palm of your hand, gently roll it into a ring shape, and put it into the pot. Process 5: Fry until the meatballs float and turn golden brown on the surface. Then control the oil and replenish the water. If you like the skin more crispy, you can take it out early. After the temperature rises again, add the meatballs and fry again. Tip: Chop the minced meat and lotus root into as small pieces as possible so that the meatballs will be smoother. If you like sweetness, you can add an appropriate amount of chili powder and mix together. Meatballs added with water starch taste crisper and softer inside than meatballs added with wheat flour. Fried lotus root balls are a refreshing specialty in life. They are browned, tender and crispy on the inside. The main ingredients are lotus root, lean meat filling, raw eggs, and wheat flour.

Make the lotus root into puree, add the dumpling filling and a small amount of water, water starch, light soy sauce, salt and MSG, mix well, and squeeze it into meatballs with your hands. Mix eggs and flour with water until thickened. When the pot is heated to 60% heat, wrap the meatballs in dough and fry until golden brown and serve. You can dip it in pepper salt or sweet and sour juice when eating. It is especially suitable for people with high fever, vomiting blood, high blood pressure, liver disease, poor appetite, anemia and lack of nutrition. Lotus root has a cool nature, so pregnant women should not take it too early. Lotus root is cold in nature. , eaten raw is crispy and delicious, but it disturbs the stomach and intestines. People with poor gastrointestinal digestion function and loose stools cannot eat raw food directly; lotus root decoction can be taken orally to soothe the liver and regulate qi, and stir-fried charcoal can activate blood circulation and remove blood clots, and can be used to treat various types of hemorrhage. Generally, eating lotus root 1 to 2 weeks after giving birth can gradually alleviate the pain. Lotus root balls are a very traditional dish, especially in areas where lotus roots are produced. Many people who have tried lotus root boxes will praise them highly. It can be said that lotus root balls are only better than lotus root boxes. Nothing less.