With the pace of winter, the lotus root in Hubei began to pour into the market in large quantities. It is known as the "land of fish and rice in the province of a thousand lakes", and there are many lakes, and the delicacy in this water is naturally indispensable - lotus root. **Close to the people, only 1 per catty$5 to $35 yuan, the white and tender lotus root can always arouse our endless appetite.
Hubei people's love for lotus root can be seen from the various dishes on the table: stewed soup, fried lotus root, cold lotus root slices, ......But when it comes to family favorites, it has to be sweet and sour lotus root pills. The lotus root balls are fried until golden brown, wrapped in a special sweet and sour sauce, and sprinkled with a little white sesame seeds, which is really delicious!
To make sweet and sour lotus root pills, there is no need to pick the most expensive lotus root, 15 yuan to 2 yuan lotus root is the best choice. Such lotus root balls, crispy on the outside and tender on the inside, with a hint of flour and glutinous feeling, perfectly blended with the fresh aroma of the meat, and paired with the thick sweet and sour sauce, it is simply a feast for taste buds!
So, how do you make this delicious sweet and sour lotus root ball? Let me break it down for you.
Main ingredients: two sections of lotus root, 300g minced pork foreleg.
Steps: Wash the lotus root thoroughly and remove the outer skin.
Use a silk polishing tool to rub the lotus root into finely chopped pieces.
Prepare the minced pork shank, while chopping some ginger and green onion for later use.
Next is the crucial step in preparing the lotus root filling. Put the minced lotus root, minced meat, minced ginger, green onion, an egg, an appropriate amount of salt, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of pepper and two spoonfuls of starch into a bowl and stir in one direction until strong.
Pour enough oil into the pot, and when the oil temperature rises to 70% hot, squeeze out small ball-shaped lotus root balls with the tiger's mouth in your left hand, gently put them into the pot, and fry them slowly over medium heat.
Fry until the lotus root balls are golden brown and crispy, then remove and drain the oil.
Next, make the sweet and sour sauce. In one bowl, add 2 tablespoons of sugar, 2 tablespoons of white vinegar, 3 tablespoons of tomato paste, 2 tablespoons of light soy sauce, 1 tablespoon of starch and 4 tablespoons of water, stir well and set aside.
Leave a little base oil in the pan, pour in the prepared sweet and sour sauce, and heat over low heat until the sweet and sour sauce begins to bubble.
Quickly pour in the fried lotus root balls and stir-fry quickly, so that each lotus root ball is evenly coated with sweet and sour sauce.
Finally, sprinkle with white sesame seeds, stir-fry evenly and then remove from the pan. The sweet and sour lotus root balls after being put on the plate are attractive in color, sweet and sour, one bite at a time, which makes people have an endless aftertaste!