Lotus meatballs
By VicentaLakin
Lotus meatballs make a mix of meatballs. Let's start with the lilies. In autumn, the diet was dry and dry, and as little food as possible was not eaten by fire, and the pills were made by steam. And the fresh meat shall be made of licorice, and then it shall be made of water, and it shall be beautiful. I like croquettes, because it allows a lot of material to go in and eat some food in a different way. Today's meatballs are like this. They don't actually see croquettes. The traditional method is to grind the lichen to the ground or to the ground. I'm lazy today, grinding it directly with the original juice machine, and then blending some of the lint juice with the lint slag. Materials: Lotus meat platinum (with weight and thinness) formulations: ginger eggs onions sauces: salt-breeding with sweet potatoes and sweet sweets:
Recipe Recommendations
- lotus root appropriate amount
- meat appropriate amount
- onion ginger appropriate amount
- eggs appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sweet potato starch appropriate amount
- shisanxiang appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Lotus meatballs
1
The meat and the onions melt it。
2
Lotus goes to the slice。
3
Activate the original juice machine and pour the lichen into juice。
4
Get juice and scum for that。
5
Some of the lichen juice with the slag and meat and sauce。
6
Spray the sweet potatoes with a lotion juice。
7
Potato mackerel is shredded and the meat is fully evened, and where appropriate, eggnoms can be added in order to be able to form a ball。
8
When the water starts, the tatters can be eaten directly, rinse juice, rinse or greasy juice, or soup。
9
We had raw juice today. It would have been nice if you had taken high Tongan salt and freshly boiled powdered water into rice soup。Lotus meatballs Make Tips
1. The key to making meatballs lies in mixing the filling; the amounts of starch and water must be appropriate so that the meatballs hold their shape without falling apart.
2. The seasoning for the meatballs should be light rather than strong. If the flavor is too light, a sauce can be poured over them, but if it is too salty, there is no way to fix it.