It's almost the New Year, and all kinds of balls have to be made! The front fried crispy noodle balls, today to fry the tender and juicy lotus root balls, not fried, not stewed, and pork together to make lotus root balls, is a home-cooked dish for all ages, I prefer this dish to big fish and big meat.
By Rong Xiao Kitchen
Lotus root 1 section
1 steamed bun
1 piece of pork belly
1 handful of peppercorns
2 eggs
Parsley to taste
Salt to taste
Pepper to taste
Cooking wine to taste
Five-spice powder to taste
1. Prepare a lotus root first, change the knife to cut the small pieces and put them aside;
2, then prepare 1 steamed bun, first tear off the skin of the steamed bun, and then crush the steamed bun into this fine small particle;
3, another piece of pork belly, first cut the pork skin, the pig skin can be left fried or do pig skin jelly, pork change the knife to cut the pieces and then directly put into the blender to stir into meat foam, after beating the first put out;
4, then add the lotus root directly into small particles, and then put it out for later;
5, at this time, we add a handful of peppercorns to a small bowl of boiling water, soak for 10 minutes to soak out the aroma of peppercorns;
6, then cut some coriander, croquettes and a little coriander flavor will be super fragrant, chopped can be;
7, another piece of ginger, first slice and then cut into strips and finally cut into small pieces, and finally prepare half a green onion to cut into green onions, cut and put together with ginger;
8, then prepare a large container, add the meat filling, lotus root, steamed buns, green onions and ginger, coriander, and finally beat in 2 eggs;
9, start seasoning, salt, pepper, five spice powder, chicken essence, cooking wine, soy sauce, stir evenly after the soaked pepper water is added, pepper should not be added, here as long as the soaked pepper water, whisked into a more viscous state can be;
10, below we can start to pinch the balls, take a small piece of meat stuffing and knead it tightly, the balls are ready, the size is arbitrary, but the small balls are easier to fry, and the large balls will take longer;
11, all rub the pot after the hot oil, oil temperature 50% heat under the ball frying, the whole process of medium or low heat is enough, the ball fried to the surface discoloration can be fished out;
12, like to eat a little crispy can also be re-fried, re-frying time is relatively short, 10 seconds to 15 seconds can be fished out of the oil control.
13, our balls are fried, although the outside is crispy, but break open to see that the inside is tender and juicy. After frying the lotus root balls, eat them hot and tender, very fragrant, you can also add some broth or sauce to stew and eat, soft and juicy. Afraid of fire, or for children and the elderly to eat can be steamed to eat, smooth and tender, delicious, fragrant and delicious.
14, when frying, we can fry more at a time, can not finish the refrigerator frozen preservation is good, the New Year to make stew, sweet and sour balls or ball soup are very fragrant.
1, the lotus root into small particles can be, too fine will affect the taste; 2, when pinching the ball balls, you should do more than a few times between the hands, so that the rounds will not spread out; 3, when frying, the rounds have not been formed before turning, so as not to spread out.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.