Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Today and share with you a soft sticky and juicy "braised lotus meatballs", the balls are fried first, the fried balls are golden and crispy, bite on a bite of crunchy can be eaten directly as a snack, you can also braise in the pot so that the balls are more tender and tender, the taste is more powerful, there are friends who like it to quickly learn it.
Ingredients: pork belly, lotus root
Accessories: egg, ginger, spring onion, dry starch
Seasoning: salt, pepper, cooking wine, oyster sauce, soy sauce
【Braised lotus vegetable meatballs】——Tender on the outside
1. Let's start preparing the ingredients
First of all, we prepare 500 grams of pork belly, first cut into thin slices and then chopped into meat foam, it is recommended that hand-chopped meat taste better.
Prepare a section of lotus root, chop into small pieces, a piece of ginger, cut into minced ginger, and put together with the meat filling.
2. Start the filling below
Add 2 grams of salt, 1 gram of pepper, 5 grams of cooking wine to fishy, 5 grams of oyster sauce to freshen, beat into an egg, eggs can make the filling more tender, add 3 grams of soy sauce to the base color, stir in one direction to the meat filling, it takes about 2 minutes to make the balls not easy to loosen, and then grab a small handful of dry starch to stir evenly, starch can increase the saturation of the filling, and the fried balls taste more crisp.
3. Start preparing the excipients below
Prepare two shallots, cut into chopped green onions and set aside.
Prepare a small piece of ginger, pat it apart and cut into minced ginger for later.
4. Start the croquettes below
Burn the oil in the pot, the oil temperature rises to 50% hot, the oil surface is slightly smokey when the heat is reduced, grab a handful of filling at the tiger's mouth to squeeze into the balls and dig into the pot, do not rush to push after the balls are finished, gently shake the pan to prevent the balls from sticking to the bottom of the pan, the balls are often stirred after shaping to make it evenly heated, keep the low heat fried for about 3 minutes, and pour out the oil control when the surface of the balls is golden brown.
5. Start cooking below
Leave the bottom oil in the pot, after the oil is hot, pour in the onion, ginger to burst the aroma, add 5 grams of oyster sauce to freshen and stir-fry the oyster sauce, pour in the appropriate amount of water from the side of the pot, and start seasoning: add 2 grams of salt, 1 gram of pepper, 2 grams of dark soy sauce, stir-fry the seasoning, pour the fried balls into the pot, add 5 grams of cooking wine to remove the fishy, simmer for 3 minutes, let the balls absorb the soup into the flavor.
After 3 minutes, add a little water starch to collect the soup until it is viscous, pour a little sesame oil and stir-fry evenly.
Well, a dish of braised lotus meatballs with a crispy outside and a tender inside is ready.
Technical highlights:
１． Pork belly must be chopped with a knife for a better taste.
２． The minced meat must be stirred vigorously in one direction so that the balls do not fall apart.
３． Add a little dry starch to the meat filling to make the balls more crispy.
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