Steamed lotus root minced meat meatballs
By MaudConroy
Ingredients: water chestnut
Recipe Recommendations
- lotus root 450 grams
- water chestnut 3 pieces
- eggs 1 piece
- refined salt 1 teaspoon
- cooking wine 1 teaspoon
- sesame oil 1 teaspoon
- water starch appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- MSG 1 teaspoon
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed lotus root minced meat meatballs
1
450 grams of fresh lotus root, 100 grams of pork lean meat, 1 egg, 3 water chestnut, and appropriate amount of onion and ginger.
2
Scrape off the skin of lotus root with a tool and wash it.
3
Use a bed to grind the lotus root into mud for later use.
4
Wash the water chestnut, blanch it with boiling water, remove it and cool it, use a knife to peel off the skin, place it on the chopping board, pat it with a kitchen knife, chop it into granules, and chop the onions and ginger into minced pieces for later use.
5
Squeeze out the soup from the lotus root paste (don't squeeze too dry).
6
Pour lotus root juice into the minced meat (appropriate amount).
7
Stir hard until the lotus root juice is eaten into the minced meat.
8
Add egg liquid, appropriate amount of water starch, chopped green onion and ginger, refined salt, sesame oil, and monosodium glutamate, stir vigorously.
9
Add water chestnut granules.
10
Stir well and set aside.
11
Squeeze into evenly sized meatballs and place them on a plate.
12
Put it in a drawer and bring it to a boil. Steam over high heat for 16 minutes and turn off the heat.
13
Add the remaining lotus root juice to the pot over heat, add appropriate amount of water to boil, add salt and MSG to taste, hook the glass to thicken, and pour on the meatballs. Serve.
14
Here we go.Steamed lotus root minced meat meatballs Make Tips
If lotus roots are stir-fried or eaten as meatballs, buy this white lotus root. The price is cheap and the taste is not inferior to that of red lotus root.