Fried lotus root balls

Overview

Meatballs, the locals call them dumplings. In the local area, every household makes fried meatballs during Chinese New Year and festivals. I heard that people in Yancheng prefer glutinous rice balls. Water chestnuts, yam, radish and lotus root are often added to the balls here. Generally, very little is added. If lotus root is added, more will be added, which is called lotus root ball. Ingredients: 800 grams of pork front leg meat paste, 400 grams of lotus root. Ingredients: 2 eggs, 10 grams of ginger, 10 grams of green onion, 15 grams of light soy sauce, 5 grams of salt, 25 grams of starch, 200 grams of water, and a little thirteen spices.

Tags

• snacks
• home cooking
• old man
• dinner with friends
• winter recipes
• dinner
• clear water
• edible oil
• egg
• light soy sauce
• lotus root
• onion white
• pork front leg meat paste
• starch
• thirty incense
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ingredients. Stir the meat into a paste.

   

2. 2 Slice the lotus root and chop into puree with the back of a knife.

   

3. 3 Then chop the ginger and green onion into white pieces.

   

4. 4 Prepare the seasonings.

   

5. 5 Add egg seasoning. Add water after that.

   

6. 6 Stir continuously and add a little water after each addition. Beat until smooth.

   

7. 7 Pinch out the meatball from the tiger's mouth, and then use your left and right hands to tighten the meatball back and forth, that is, put the meatball in your left hand to your right hand, and then to your left hand.

   

8. 8 Add oil to the pan, heat it up, and fry the meatballs.

   

9. 9 Fry until slightly brown and take out. When the oil temperature is increased, return to the pan and fry again.

   

10. 10 Fried meatballs.