When it's cold, don't mix the lotus root cold, and make it into a croquette that the family loves to eat, and you can't stop taking a bite at a time

 

Today I will share with you the method of fried lotus root balls, which are crispy on the outside and tender on the inside, and you can't stop eating them one by one.

Ingredients

Lotus root, pork, green onion, ginger, pepper, light soy sauce, oyster sauce, starch, salt, vegetable oil, etc.

method

The first step is to prepare the pork without skin and chop or grind it into minced meat. During the period, you can stir a little chopped green onion and ginger well.

Step 2: Add 1 tablespoon of starch, 1/2 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of pepper, salt and egg whites of 1 egg to the minced meat and stir well. Be sure to stir in one direction to make the meatballs eat firmer.

In the third step, wash and peel the lotus root, cut it into fine shreds, chop it into minced meat and continue to stir.

Fourth, heat the oil in the pot, and the oil is slightly more generous, so that the meatballs can float. The stirred lotus root meat filling can be formed into evenly sized balls in the hand, or you can use the tiger's mouth of your hand to squeeze out evenly sized balls, which is good for your own habits. If the lotus root is a little too big to squeeze the balls, then the ball, it is also very easy to operate. During the whole frying process, the fire control is enough to control the small and medium-sized heat, and the fire is too large and the balls are easy to get pinched. Fry the meatballs until the surface is golden brown, and you can control the oil and serve them. If you want to look more crispy, you can re-fry it at the end.

Tips:

1. The lotus root is originally rich in starch, so when we add additional starch, don't add too much, it will make the balls too hard.