glutinous rice lotus root meatballs
Ingredients: salt,red wine,glutinous rice,lotus root,lean meat,sugar
Recipe Recommendations
- glutinous rice appropriate amount
- lean meat appropriate amount
- lotus root appropriate amount
- red wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for glutinous rice lotus root meatballs
1
Cook glutinous rice for later use.
2
Use a plane to grind the lotus root into powder.
3
Chop lean meat fillings, add appropriate amount of ginger and chop them together. You can add some red wine. Then mix with the lotus root and stir well.
4
Mix the stuffing from step 3 and the glutinous rice together and stir well. Family members usually stir directly with their hands, which is called "Chai" in their hometown dialect. Add salt, soup and chopped green onion, and stir well.
5
Rub meatballs.
6
Put it in the pan and fry it. If fried on high heat, the outer crispy crust will be thinner, and if fried on medium to low heat, the outer crispy crust will be thicker. We liked the latter, so we fried it with medium to medium fire. Until the surface turns golden yellow, you can use a colander to serve.
7
Enlarged picture.
8
A plate of fragrant meatballs ~~glutinous rice lotus root meatballs Make Tips
1. Don't add too much salt and sugar at first. After step 5, you can rub two meatballs first and fry them to taste the salty ones, so that you can continue to add salt to the soup to adjust the taste. 2. The ratio of lean meat, lotus root and rice is about 1:4:5, and the ratio can be adjusted according to taste. 3. Storage method: If you cook more at one time, you can not fry some of it too well, and then return to the pan and fry it again the next time you eat it. Or you can steam it completely fried and eat it or heat it in the microwave.