Deep-fried lotus root meatballs

With the arrival of summer, not only the lotus flowers in the pond have bloomed, but the lotus roots have also begun to mature. Lotus root is the root of the lotus. It is an edible vegetable. Many people like to eat lotus root. Whether it is fried or stewed in soup, it tastes very good. There are many ways to cook lotus root. There is a famous lotus root banquet in the southern region. There is also a method called dry-fried lotus root balls. Today I will introduce to you how to make dry-fried lotus root balls.

Lotus root, also known as lotus root, is a rhizome of the Nelumbo family. It can be used as food or medicine. It is grown in Jiangsu, Zhejiang, Hubei, Shandong, Henan, Hebei, Guangdong and other places in my country.

Lotus root belongs to the Nelumbo family. Lotus root is slightly sweet and crispy. It can be eaten raw or cooked and is one of the common dishes. Lotus root is also a plant with very high medicinal value. Its roots, leaves, flowers and fruits are all treasures and can be used as nourishing medicine. Lotus root powder can help digestion and stop diarrhea, stimulate appetite and clear away heat, nourish the body and prevent internal bleeding. It is an excellent liquid food and nourishing delicacy for women, children, the elderly, and the weak and sick. Lotus root is rich in vitamin C and minerals, has medicinal effects, is good for the heart, and can promote metabolism and prevent rough skin. It is grown in Jiangsu, Anhui, Hubei, Shandong, Henan, Hebei and other places in my country. Lotus root is also called lotus root, and because its underground stem is white, it is also called white stem. Chen Zhisui, a Jiangnan Jingshi, wrote in his poem "Ode to Lotus": "It grows in the mud but is not stained by it, and its white stems are buried in the ground without anyone knowing. It is full of vitality in the red, green and clear water, and its fragrance fills the pond without waiting for the wind." Lotus root is also an important agricultural economic crop in the planting area. Lotus root is a plant of the Nymphaeaceae family.

Deep-fried lotus root balls

Ingredients

Ingredients

Lotus root 500g

Excipients

Salt to taste Ginger to taste Oil to taste

step

1. This is the legendary mortar. What do you think? It looks a bit rustic, right? Peel the lotus root, wash it and set aside.

2. Hold the lotus root in your hands and rub it in circles on the wall of the basin. The lotus root paste will come out and the lotus root juice will flow to the bottom of the basin.

3. Put a part of it into a bowl after it is ground. After it is completely ground, squeeze out a little lotus root juice, but don't squeeze it dry. Add a pinch of salt and minced ginger. My mother-in-law said that you can only add minced ginger and salt, and nothing else. Only in this way can the lotus root balls be authentic and delicious.

4. Put oil in a wok and heat the oil for 50%. Don't heat it too high, otherwise the lotus root balls will get mushy once they are put in. It is best for one person to pinch and fry the balls while another picks up the balls that have changed color slightly. The frying time cannot be too long. After all the balls are fried, wait until the oil temperature is higher, pour them all in and fry them again until the surface is golden brown.

Tips

I couldn't wait to eat one as soon as it was fried. I finally found the original flavor. The taste of lotus root paste ground in a mortar is completely different from that made by a machine. When Dabao came back, I served it to him in a show-off manner. He took a bite and said: Hmm, this is the taste! Haha, I boasted about it proudly for a long time again.