How to make lotus root dumplings

Lotus root is a crude fiber food. Eating lotus root regularly can promote gastrointestinal motility and is very good for the digestive system. Lotus root dumplings are a dish that people often eat. Although they taste good, the preparation method is a bit complicated, so many people eat them out and rarely make them at home. Here I will tell you how to make lotus root balls. You can learn how to make them and cook them for your family.

Ingredients: 400g lotus root, some minced meat (you can add as much as you like, or you can omit it and replace it with flour to make vegetarian meatballs, about 60g of flour for 500g lotus root), some dried shrimp (if you don’t have it, you can use mushrooms instead), some chopped green onions, 1 egg

Seasoning: 1 teaspoon of salt, 1/2 teaspoon of sugar, a little sesame oil, 1 teaspoon of cooking wine, appropriate amount of starch, minced garlic, minced ginger, chopped green onion, and 1 teaspoon of soy sauce.

practice:

1. Wash the lotus root, peel it, remove the nodes, and process it into lotus root paste. Because the lotus root contains flavonoids and polyphenol oxidase in its tissues, it will be oxidized into black when it comes into contact with air. In order to prevent the lotus root from changing color, you can soak it in light salt water. Adding a few drops of vinegar to the water can also prevent it from being oxidized. Boiling it in boiling water is also very effective. When processing lotus root paste, you can chop it into paste with a knife, or you can use a grater to rub out the lotus root paste, or you can use a blender to make it into lotus root paste. When using a blender to make lotus root paste, add a little clean water to it, otherwise your blender may have difficulty working. It is best to keep some particles in the lotus root paste so that it will taste better. There is no need to process it too finely! The finished lotus root paste may contain a lot of water. Don't forget to drain the excess water.

2. Mix the minced meat with lotus root paste, and add salt, cooking wine, sesame oil, starch, minced garlic, minced ginger, minced green onion, dried shrimp, and eggs. Stir well and beat until firm. Then make into meatballs of uniform size for later use. You can also make the minced meat yourself. It is best to choose pork belly with a fat-to-lean ratio of about 3:7. Too much fat will make it too oily, and all lean meat will be too dry. If you are making vegetarian meatballs, simply replace the meat filling with flour.

3. Divide the prepared meatballs into two parts, steam half and braise the other half;

4. Put the steamed balls in a plate, brush the bottom with sesame oil, or put vegetable leaves under it. If you have lotus leaves, you can wrap the lotus balls with them. Steam them in a steamer for about 15 minutes, then take them out, sprinkle them with chopped green onions, and eat them with soy sauce, chili and vinegar.

5. For braised meatballs, you need to fry them first. Pour oil into the pot and heat it to 40% hot. Put the meatballs in and fry until golden brown. Remove from the pot and drain the oil. Leave the bottom oil in the pot, add a little boiling water, put in the lotus root balls, add soy sauce and sugar after boiling, and cook for about 5 minutes before serving. You can also use water starch to thicken the sauce so that the soup can better wrap the meatballs. You can also skip the step of drizzling with sauce and eat it after frying, just dip it in pepper salt and pepper, and it becomes a new dish, pepper salt lotus root balls ~ Lotus roots are divided into field lotus roots and pond lotus roots. Field lotus roots grow in paddy fields and have poorer texture, while pond lotus roots grow in ponds and have better texture. The difference between the two is that field lotus roots are short, have 11 holes, and are on the market earlier, while pond lotus roots are late, are long, and have 9 holes.