Pan-fried lotus root cakes

Method

1. 01

   Step 1

   Cut scallions into sections and ginger into slices, put them in a bowl, pour in half a bowl of boiling water and soak for ten minutes. When the water is no longer too hot to handle, squeeze the scallions and ginger to make scallion and ginger water for later use.

   

2. 02

   Step 2

   Choose pork with a 3:7 fat-to-lean ratio, mince it, and put it in a container. While adding scallion and ginger water, stir with chopsticks until the mixture becomes sticky.

   

3. 03

   Step 3

   Add another 1/3 of the egg white and continue stirring until the minced meat and egg white are fully absorbed and combined.

   

4. 04

   Step 4

   Peel the lotus root and chop it into small pieces, but not too finely; just smaller than a soybean.

   

5. 05

   Step 5

   Then add the diced lotus root to the minced meat and stir well with chopsticks.

   

6. 06

   Step 6

   Add light soy sauce, dark soy sauce, black pepper powder, and salt, and mix well.

   

7. 07

   Step 7

   Finally, add cornstarch and stir clockwise with chopsticks until the minced meat becomes sticky.

   

8. 08

   Step 8

   Take an appropriate amount of minced meat and roll it into a ball with your hand, then gently pat it into a patty shape with your other hand.

   

9. 09

   Step 9

   Pour some cooking oil into a pan, arrange the lotus root cakes in the pan one by one, and fry them over low heat.

   

10. 10

    Step 10

    Once the lotus root cakes have set, flip them over and fry until both sides are golden brown.

    

11. 11

    Step 11

    A crispy on the outside and tender on the inside pan-fried lotus root cake with a delicious flavor is ready! It can be served as a main dish or a side dish!