Learn this new method of lotus root, show a hand to the family at the Chinese New Year's Eve dinner, and the elderly and children love to eat

Today I will share with you a new method of lotus root, which is not fried or fried, it tastes light and fragrant, not greasy at all, and is suitable for all ages.

Steamed lotus root meatballs

Ingredients Required:

2 knots of white lotus root, 300 grams of pork filling, 1 green onion, 1 small piece of ginger, a little minced shallot, an appropriate amount of light soy sauce, a little oyster sauce, a little sesame oil, and a little potato starch

Steps:

1. Scrape off the skin of the prepared lotus root with a paring knife, rinse it with water, and then cut the lotus root into thin slices with a knife, and then chop it into pieces for later use.

The lotus root does not need to be too fine, just chop it into smaller granules, so that it will taste more delicious.

2. Put 300 grams of pork filling into a clean container, add the chopped green onion and ginger and lotus root in advance, then add a little salt, a spoonful of light soy sauce, a spoonful of oyster sauce, a little sesame oil, stir well with chopsticks, then add a small handful of potato starch, stir well, and stir in one direction until it is viscous and strong.

3. Put on disposable gloves and grab a small ball of lotus root filling, then beat it back and forth with your left and right hands to form a round ball, and put it on a plate for later use.

4. Add an appropriate amount of water to the steamer, after the water boils, put the plate containing the lotus root balls into the pot, steam for 15 minutes on high heat, and then turn off the heat and simmer for 5 minutes.

5. Start another pot, add two spoons of water to boil over high heat, add a little salt to taste, a little chicken powder to improve freshness, a little dark soy sauce to adjust the color, then hook a thin potato with water starch, pour it on the steamed lotus root balls, and finally sprinkle with minced shallots to garnish.