Braised lotus root meatballs
Overview
This dish is super delicious and goes well with rice. Add lotus root puree to the meat filling and deep-fry it. It has a unique taste. The meatballs are not so greasy. It is a must-have when cooked with the hot pot base. If you don’t believe me, try it!
Tags
Ingredients
Steps
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Prepare the ingredients, peel the lotus roots, (buy the 30-70% fat and lean meat filling, so it won’t taste bad when you eat it)
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Use a garlic grinder to grate the lotus root into puree. This must be grated into puree so as not to affect the taste!
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Put the lotus root puree into the meat filling, add appropriate amount of starch, five-spice powder, chopped green onion, cooking wine, salt, stir in one direction, mix well and marinate for 15 minutes! (A little salt, because the hot pot base contains salt, so don’t add too much. If your taste is light, don’t add salt)
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Pour an appropriate amount of oil into the pot, heat it to 80% heat, add the meatballs, I use a stainless steel spoon to round up the meatballs and put them into the pot for frying. You can also squeeze them out with your hands, put them into the pot, turn them over gently after setting, and fry them until golden!
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Take it out and set aside. This can be eaten directly😍
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Put an appropriate amount of oil in the pot, heat it to 60%, add an appropriate amount of Chongqing hot pot base and stir-fry until fragrant. The hot pot base has all the seasonings, so you don’t need to add other seasonings. (If you don’t have the hot pot base, you can also use other chili sauces and add your favorite seasonings to stir-fry)
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Add appropriate amount of water, boil and simmer for 2 minutes!
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Add the meatballs and cook for 3 to 5 minutes. You can also add other side dishes and cook them together!
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The aroma is overflowing, sprinkle with chopped green onions, and it’s delicious!
