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Lotus root balls without a drop of water, how to make them soft on the outside and soft on the inside?

Heat the oil in the pot, add the right amount of oil to the pot, heat 50% of the oil, put in the better lotus root balls, fry them slowly, fry them slowly, fish them up, then put the oil temperature high, put the balls in and fry them again, and cook them golden brown. Fried meatballs are used to make meatball soup and cook vegetables. They are eaten directly in this way. They are very delicious. I eat them while I fry them. I have eaten a lot of them. They are so delicious.

Make lotus root balls with starch or whole wheat flour. Fried meatballs with starch are more crisp and softer. Choose whole wheat flour or starch according to your taste.

Add a little baking powder to make the fried meatballs more crisp and fragrant, even if you don't have it. The oil temperature of fried balls should not be too high, too high, it is easy to deep-fry the balls, affecting appetite, low heat and slow frying.

Continue to fry over low heat until fully cooked. Serve: place fried vegetable balls on a plate and serve with dip, such as sweet sauce, hot sauce or ketchup. To sum up, to make vegetable balls that will not disperse, we should pay attention to the selection and treatment of vegetables, prepare the right mixture, and control the oil temperature and heat in the frying process. Through the above steps, you can make vegetable balls with tender and rich taste.

When the balls are just put into the pot, don't stir them until they are set, float them and fry them over high heat. Deep-fry the balls until they are golden in color, then you can control the oil and get out of the pan. All right, our radish balls are ready. The fried balls are golden in color, soft in crispy outside, and very delicious. Now is the season to eat radish. Eating more radish is very good for your health. Please try it as soon as possible.

Belt fish so delicious, do not put a drop of water, not fishy, crisp inside tender, fragrant to the bone. Mix the swordfish with ginger foam, green onions, salt, rice wine and white pepper; marinate for a while, add cooking oil and mix well; dip the swordfish with dry starch and shake off the excess cassava starch.

What's your favorite steamed dish?

Steamed yellow croaker in snow sauce, now the wild yellow croaker is basically extinct, but the delicacy of yellow croaker is really a very extreme taste. Fortunately, there are wild small yellow croaker to taste, although not as rich as the big yellow croaker, but also naturally has a kind of home simple delicious. Steaming with pickle juice in snow can best bring out the delicate and delicious taste of yellow croaker.

Steamed tofu with minced meat: steamed tofu with minced meat is a delicious dish. The tofu is smooth and tender, and the minced meat has a strong flavor. It tastes better and better when mixed with rice. The method of making it is simple and it is a popular home-cooked dish. Steamed pork with noodles: steamed pork with noodles is a delicious steamed dish, which originated in Jiangxi and can now be found in restaurants all over the country. Its waxy and fragrant, crisp and refreshing taste makes many people keen to make this delicacy.

The first course: steamed shrimp with tofu after ten minutes of steaming, the soup of fresh shrimp is soaked in tofu, making the whole dish taste tender and fresh, especially delicious. The first step of the specific production method: prepare the ingredients. A few fresh shrimps, 1 piece of tofu, a little ginger, a little chives. Step 2: remove the shrimp from the shrimp line and wash it clean.

Steamed chicken wings with vegetables: chicken wings, lettuce, carrots, apricot abalone mushrooms, soy sauce, mushroom sauce. Practice: wash and drain chicken wings and remove bones with kitchen scissors. Marinate with soy sauce, salt and a little cooking wine for 1 hour. Cut carrots, apricot abalone mushrooms and lettuce. In pickled chicken wings. Scoop the right amount of shiitake mushroom sauce on top. Boil the water and steam for about 15 minutes.

The following is a detailed practice: steamed meat minced eggplant clip this steamed dish is actually to make eggplant clip, but we do not use to fry but steamed. Eggplant is cold and has a good effect of scavenging free radicals, anti-oxidation and anti-aging. Eating some eggplant properly in summer can clear the heat and relieve the summer heat, with meat stuffing steamed together, meat and vegetarian nutrition is more comprehensive.

What can lotus root do? How to make it delicious!

Stir-fry lotus root: slice or shred lotus root, marinate it with salt for a while, squeeze out water, and then stir-fry with onion, ginger, garlic, pepper and other seasonings, you can add a little sugar and vinegar to enhance flavor. Stewed spareribs with lotus root: cut the lotus root into pieces, add slices of ginger, green onions, cooking wine and water to boil, skim off the foam and stew until the ribs are cooked, add salt, chicken essence and other seasonings.

White sugar mixed with lotus root slices, raw materials: fresh and tender lotus root four taels, white sugar one or two, green red silk one point each. Wash the lotus root, peel it, cut it into combed back slices with an oblique knife (for example, you can also cut two pieces of lotus root thick, and then cut into half-moon slices), blanch it in a boiling water pan and remove it, pay attention to it for a long time, soak it in a cold water basin, remove it and put it on a plate, sprinkle with sugar and cyan silk.

Lotus root steamed meat pie this delicious lotus root steamed meat pie requires the following ingredients: lotus root, pork, light soy sauce, white vinegar, salt, sugar, ketchup, starch. Specific practice: minced pork, chopped lotus root, add minced ginger. Add starch, light soy sauce, cooking wine, salt and cooking oil and stir well. Spread the minced meat evenly on the plate, steam for 20 minutes, and sprinkle with chopped onions before leaving the pan.

The lotus root can be made delicious in the following ways: warm water bubble hair: peel the lotus root and slice it, then soak it in warm water for about 20 minutes to make it crisp and delicious. Cooked: put the soaked lotus root slices into hot water and cook until they are a little chewy. Don't overcook them.

Lotus root can be made delicious through a variety of simple home-made methods, such as stir-fried lotus root, stewed ribs and cold-salted lotus root. These practices are not only easy to use, but also retain the delicious taste and nutritional value of lotus root. The following is a detailed stir-fried lotus root on how to make lotus root simply and delicious: stir-fried lotus root is a good way to retain the original taste of lotus root. First wash and peel the lotus root, cut it into thin slices, and then prepare some chopped garlic and shredded ginger.

Prepare the ingredients, peel the ginger and wash the spring onions. Peel the lotus root and cut it into pieces, slice the ginger, cut the spring onions half and tie the knot. Wash the ribs again after blanching water. Water and ribs in pot, add green onion, ginger slices and bring to a boil. Boil the water and add cooking wine and simmer over low heat. Stew for about 10 minutes. After the ribs are almost cooked, add the lotus root, bring to the boil, add some salt and simmer.

When deep-fried coupling, how can we make the coupling tender without greasy feeling?

1. Fry in the pan at 50% oil temperature. Do not fry too much at one time to avoid adhesion in the pot, use medium heat throughout the process, turn over and over again to make the lotus root heated more evenly. Finally, deep-fry until the oil is slightly yellow, then raise the oil temperature and refry for about 20 seconds. Until the coupling becomes golden and crisp, control the oil and remove.

2. [step 6]: fry the oil until brown, raise the temperature of the oil to 80% heat, put the coupling in the pan and fry it into golden brown for no more than 20 seconds, then drain the oil and put it on a plate. The purpose of this is to let the coupling spit out the excess oil and deep-fry the skin until crisp and golden.

3. Put the coupling into the batter and hang the batter. Add peanut oil to the pan and deep-fry it with batter. 1 after the coupling is cooled slightly, it can be eaten.

4. Don't make the batter too thick, otherwise the coupling is difficult to cook, and it doesn't taste crisp when fried. The consistency of the batter is that if you put it in it, you can hang it evenly. If you want to make the fried couple more golden, you can add an extra egg yolk. Put oil in the pan on December 30, 2020, to medium heat, dip the lotus root clip on top of the paste, deep-fry in oil, until golden on both sides, remove and serve.

5. when deep-frying the coupling, be sure to fry at 50% hot oil temperature before frying, and then the oil temperature rises to 70% and then re-fried, so that the taste of the coupling will be tender on the outside and inside, and the frying effect will be more fluffy, with a symbol of reunion.

How to cook lotus root is simple and delicious.

Prepare the ingredients, peel the ginger and wash the spring onions. Peel the lotus root and cut it into pieces, slice the ginger, cut the spring onions half and tie the knot. Wash the ribs again after blanching water. Water and ribs in pot, add green onion, ginger slices and bring to a boil. Boil the water and add cooking wine and simmer over low heat. Stew for about 10 minutes. After the ribs are almost cooked, add the lotus root, bring to the boil, add some salt and simmer.

Ingredients: 400 grams of lotus root, right amount of edible oil, right amount of salt, right amount of monosodium glutamate, right amount of white sugar, right amount of vinegar, right amount of soy sauce, right amount of garlic leaves or chives. 400 grams of lotus root, peel off with a plane knife and cut off both ends. Cross-cut the lotus root with a kitchen knife and cut it into thin slices. At the same time, prepare some chives or chopped garlic. Heat the iron pan over medium heat, then pour in some rapeseed oil, add lotus root and garlic leaves, and begin to stir-fry.

The lotus root can be made delicious in the following ways: warm water bubble hair: peel the lotus root and slice it, then soak it in warm water for about 20 minutes to make it crisp and delicious. Cooked: put the soaked lotus root slices into hot water and cook until they are a little chewy. Don't overcook them.

How to make lotus root balls is simple and delicious

1. First prepare 200g of pork stuffing, 100g of lotus root, 1 egg, 50g of corn starch, 10g of chopped onions, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of pepper and the right amount of salt. Then wash, peel, cut into shredded lotus roots, and then chop. Put it into the meat stuffing, then add chopped onions, eggs, cornstarch and all other ingredients in turn; stir in one direction with chopsticks until it thickens.

Step 1: prepare two sections of tender lotus root, peel and wash, then chop it up, squeeze a little water out of the lotus root, then put it into a large bowl, beat in an egg and stir well. Step 2: stir well and add minced meat, chopped onions, pepper, starch and salt. Stir well again and set aside for 10 minutes.

3. Rub the lotus root with salt and squeeze out the water after more than ten minutes. two. Add minced ginger, a little sugar, a little five-spice powder, and fried sesame seeds to the minced lotus root. three. Add a small amount of glutinous rice flour to the minced lotus root (not too much, otherwise it is not delicious), stir well and make balls. four. Pour oil into the wok, drop the lotus root balls one by one, and deep-fry the crisp. Deep-fried lotus root pills are durable and can be eaten directly or in soup.

4, prepare fresh lotus root and fresh meat, choose lotus root casually as long as fresh tender white on the line, choose raw pork should use hindleg meat, this kind of fleshy meat less pig lean meat is best used to make meatballs, if it is difficult to buy hind leg meat, you can also use belly meat, a little greasy, but can not use pure lean meat or it tastes bad. Raw pork is peeled and chopped into fine minced meat, which needs to be removed if there is a muscle fascia, otherwise the taste is not very good.

5, lotus root meatballs space click to view the big picture, please click on the input picture description to prepare ingredients: 500g pork stuffing, 400g lotus root, spring onions, ginger, light soy sauce, ointment, salt, homemade monosodium glutamate, sesame oil (forget to shoot. Space Click to view the larger picture, please click on the input picture to describe the chopped onion and ginger, wash the lotus root, peel and cut into diced meat.