How to make lotus root

Lotus root balls are balls made with lotus root. We know that lotus root is a vegetable with relatively high nutritional value and has good therapeutic effects. At the same time, lotus root has good medicinal value. It has the effects of clearing away restlessness and heat, stopping vomiting and relieving thirst, and also has a good effect of strengthening the spleen and invigorating qi. Eating some of it properly on a normal basis can have a good conditioning effect on the body. The method of making lotus root balls is also relatively simple. Let's learn about this.

How to make lotus root

Introduction: Lotus root has good medicinal value whether it is raw or cooked. It is said that raw lotus root can eliminate blood stasis, cool blood, clear away heat, and stop vomiting and thirst. Cooked lotus root has the effects of nourishing the stomach and yin, strengthening the spleen and replenishing qi, and is an ideal nutritional product for the elderly and young people with weak constitutions. Ingredients: 200 grams of lotus root, 200 grams of minced meat, and appropriate amounts of onion, ginger, five-spice powder, starch, oil, salt, soy sauce, and chicken essence. Method 1. Wash and chop the lotus root. 2. Mix the lotus root, minced meat, chopped green onion and ginger, five-spice powder, soy sauce, chicken essence, salt and starch evenly. 3. Put 2 pounds of fried meatballs in a pan and serve when they turn brown.

Method 2

Ingredients: 200 grams of lotus root balls, 300 grams of cabbage, 20 grams of dried chili, 10 grams of ginger, 10 grams of green onion. Method: 1. Break the cabbage in half, then cut into pieces, wash and drain for later use. The lotus root balls are very fragrant and cooked. 2. When the pan is hot, add a proper amount of oil (a little more than usual). When the oil is hot and slightly smoking, add minced ginger and garlic and stir-fry until fragrant. Then put in a few dried chilies and pour in the cabbage. 3. Stir-fry over high heat for 2 to 3 minutes. When water comes out, add some salt and a little white vinegar and stir-fry again. 4. If you want the cabbage to release more water, you can cover the pot and cook it for 1 to 2 minutes, then pour in the lotus root balls, cover the pot for another minute, and add some chicken essence. The meatballs are cooked, so don't cook them for too long.

Method 3

Ingredients: 2 pieces of lotus root, 1 tablespoon of chopped green onion, 1 tablespoon of flour, 1 tablespoon of starch, 1 tablespoon of sesame oil, a little salt, a little chicken essence. Method: 1. Wash, peel and chop the lotus root, put it into a blender and blend it into a paste, squeezing out excess water. 2. Put the lotus root paste into a bowl, add flour, starch, chopped green onion, sesame oil and salt, and use chopsticks to stir vigorously in one direction until it becomes sticky. 3. Put the lotus root paste into your hand, squeeze out small balls from between your thumb and index finger, scoop them out with a spoon and put them into the oil pan, fry them on low heat until golden brown, then take them out. Finally, turn up the heat to heat the oil until smoke comes out, pour the balls in and fry for a few seconds then quickly take them out. 4. Sprinkle with chili powder or drizzle with sweet and spicy sauce when eating.