Fried lotus root balls

Overview

Almost every family here has fried lotus root balls during the Chinese New Year, and I also know how to fry some. Today I made some pork ones, and I’m going to make beef balls tomorrow.

Tags

• hot dishes
• bean dregs
• edible oil
• egg
• five spice powder
• lotus root
• old soy sauce
• pork stuffing
• rice wine
• steamed buns
• ginger
• salt

Ingredients

Steps

1. 1 Chop the ginger into mince and pour it into the meat filling, add five-spice powder, rice wine and dark soy sauce

   

2. 2 Mix well

   

3. 3 Chop the lotus root into cubes and add it to the meat filling. Peel the steamed buns and rub them into fine pieces. Pour in the bean dregs at the same time. Beat in the eggs and add water starch

   

4. 4 Then stir in one direction until the meat filling is thickened.

   

5. 5 Form the meat filling into a ball shape

   

6. 6 The fried meatballs can be allowed to cool slightly before being fried again, or they can be fried again before eating.

   

7. 7 Heat the oil to 50% and fry until it changes color and floats,