Autumn is here, so let's cook some autumn-themed dishes for our friends. Autumn is the perfect time to eat lotus root, and it's great for steaming meatballs. They're crisp, fragrant, and the whole family will love them.
Materials
Autumn is the perfect time to eat lotus root—Steps to make steamed lotus root meatballs
Wash and peel the lotus root, then chop it by hand. Don't chop it too finely; it should be slightly crunchy and taste much better than if it were machine-chopped.
Mince the meat (you can use a machine to chop it, or if you have the strength, you can chop it yourself for a better texture), add lotus root, light soy sauce, salt, sugar, cornstarch, oyster sauce, and olive oil. Wear disposable gloves, mix well, and marinate for 10 minutes.
Wearing disposable gloves, they made meatballs like rolling glutinous rice balls.
1. Steam the meatballs in a Morphy Richards steamer over boiling water. Once the water boils, place the entire plate of meatballs on the steamer rack. Steam for about 10 minutes, then add goji berries and steam for another 3-5 minutes. 2. Adding goji berries enhances the appearance of the meatballs and is also beneficial for eyesight; eating a few daily is good for your eyes. 3. Adding goji berries too early will affect the texture. The optimal steaming time is purely subjective and can be adjusted to your preference.
If you like chopped green onions, you can sprinkle a few on before taking it off the heat. My kids don't like green onions, so I didn't add any.
Autumn is the best time to eat lotus root—Tips for steamed lotus root meatballs
1. Lotus root must be chopped with a knife, not machine-ground. 2. The minced meat must be stirred clockwise until it becomes elastic. Alternatively, wear gloves and stir evenly to ensure it absorbs the flavors. 3. There is no fixed ratio of minced meat to lotus root; adjust according to your preference. My ratio makes it not greasy and has a good texture. 4. Seasonings can be added or adjusted according to your own taste. 5. For smoother meatballs, choose pork shoulder or pork leg with a good balance of fat and lean meat, and be sure to marinate them with cornstarch. 6. AI Analysis: Is pork shoulder or pork leg more tender for pork meatballs? Pork shoulder and pork leg each have their own characteristics when making pork meatballs. The specific choice depends on personal preference: 1. Characteristics of pork shoulder: The fat-to-lean ratio is approximately 3:7. The meat is tender and juicy, with a beautiful texture and rich flavor, combining the firmness of lean meat with the moisture of fat. Advantages: Suitable for those who like a rich meaty aroma and a complex texture. The resulting meatballs are tender and juicy, and not dry. 2. Characteristics of pork shoulder: Firm texture, fine fibers, high collagen content, and a balanced fat-to-lean ratio (usually 3:7 fat). Advantages: Meatballs made from pork shoulder are less likely to fall apart, have a tender and smooth texture, and a unique meaty aroma, suitable for those who prefer a firm texture and easy shaping. Summary: If you prefer a tender, juicy texture with a good balance of fat and lean meat, pork shoulder is more suitable; if you prioritize firmness and resistance to falling apart, pork shoulder is a better choice. Both can be used to make delicious pork meatballs; choose according to your personal preference.
