Yuanzi is a must-have dish at Hubei New Year's Banquets, symbolizing reunion and roundness. There are also many types of dumplings, such as meat dumplings, fish dumplings, tofu dumplings, vegetable dumplings, etc. Among them, the one with the most Hubei characteristics and the most popular among Hubei people is this-lotus root dumplings.
When you eat this lotus root round, a thin layer of crispness just touches the teeth. Before the upper and lower teeth are brought together, it touches the softness of the filling, with a little waxy in the middle. A fragrance of lotus root enters your brain from your nose. The fragrance is so fragrant that it makes you feel soft and you can't find the north. The trace of ginger in the lotus root widens in your mouth and spreads out. It is light salty, sweet after aftertaste, crispy and soft. The aroma increases layer by layer, making you want to stop. I couldn't help but eat a lot before I knew it.
Crispy fried lotus root balls
By GriffinCole
Recipe Recommendations
- lotus root 500 grams
- sticky rice flour appropriate amount
- ginger appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Crispy fried lotus root balls
1
500 grams of lotus root, try to choose a slightly crispy and tender lotus root, but not too tender like the new lotus root, scrape off the outer skin and clean it.
2
Rub it into mud with a bamboo bowl or beat it into mud with a blender.
3
Wrap the mud with gauze and twist it out slightly. Don't twist it too dry. Keep about 30% of the water.
4
Open the gauze and see that the lotus root paste is the best dryness as shown in the picture.
5
Cut the ginger into fine pieces. If you use a blender to batter the lotus root paste, you can add the ginger and stir it into a paste. This will make the taste finer. However, I like ginger grains, so I don't whip it. I don't like to eat ginger. Friends can break it so that you can't eat it.
6
Add minced ginger and half a teaspoon of salt to the lotus root paste, mix well with a small spoon. Friends who like a more waxy taste can add more sticky rice flour sauce, but I like a purer taste, so I didn't add it.
7
Apply oil to your palms and knead the lotus root paste into meatballs of uniform size.
8
Put into the pan at 60% oil temperature, fry over medium heat until the skin is golden, remove and drain the oil.Crispy fried lotus root balls Make Tips
Finally, it can be made into various flavors according to personal taste and preferences. My favorite is the simplest kind: just sprinkle with white sugar while it's hot and eat it dipped. It is so fragrant—words can't even describe it