Braised lotus root balls with potherb mustard-You Are Foodie

By Yetta
67

Braised lotus root balls with potherb mustard

"Lotus root dumplings" are made by rubbing the lotus root with meat paste, frying it into golden yellow, shaping it, and then stewing it with potherb mustard. Although it is a meat dish, it is not greasy at all. The lotus root, meat and Potherb Mustard absorb each other, and the taste is incomparable.

Main Ingredients

Auxiliary Ingredients

Pixian Douban Sauce 6 grams
The soy sauce A little
White pepper powder 1 gram
five-spice powder 1 gram
sugar 6 grams
salt 5 g
oil appropriate amount

1: When frying potherb mustard, use sugar to neutralize its saltiness.2: Stir the meat stuffing hard, and the fried meatballs will taste good.3: Pickled potherb mustard is salty, so it is necessary to make some salty flavor in advance.4: Don't put scallions in the fried meatballs. The fried meatballs with scallions will have black spots. That is because the scallions are pasted, which will affect the appearance

Step 1 . Potherb mustard is partially salty by soaking in warm water 4 hours in advance (change water several times halfway)

Step 2 . Wash and peel the lotus root, wipe it into small pieces with an eraser, add some salt and mix well

Step 3 . Add ginger, salt, five spice powder, white pepper and soy sauce to the meat stuffing, stir and mix well. Don't use too much salt and soy sauce, and finally stew it with potherb mustard

Step 4 . Add an egg and sesame oil into the beaten meat stuffing and beat it evenly. Beat it for a while more

Step 5 . Add chopped lotus root and sugar and stir vigorously

Step 6 . Make sure that the lotus root stuffing is sticky and energetic, which is the key to determining the lotus root ball q-bomb

Step 7 . Put a little oil on the palm and rub it round with both hands. The size can be decided freely

Step 8 . Pour wide oil into the pot, warm the dumplings, keep the fire medium, and put them in one by one

Step 9 . Deep fry all into golden brown for standby

Step 10 . Take out the potherb mustard, grab the water a little, and chop it up. Don't be too dry, or you will get firewood

Step 11 . Chopped shallots and garlic

Step 12 . Stir fry Pixian bean paste in hot pot with cool oil and low heat

Step 13 . Add chopped shallots and garlic and stir fry until fragrant

Step 14 . Add potherb mustard and stir fry until fragrant

Step 15 . Pour lotus root balls and some water over the balls, add sugar and cooking wine, bring to a boil over high fire, turn to low fire and stew until there is a little soup.

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