Change the composition. Change composition
lotus root
1
pork
Proper amount
salt
Proper amount
Black pepper powder
Proper amount
Onion ginger
Proper amount
Methods/Steps Step by Step Reading
1
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Choose fresh pork, fat and thin, and chop it into meat.
2
/7
Beat in an egg, a spoonful of half salt and a little chopped green onion Jiang Mo, and stir well in one direction with chopsticks.
three
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Peel the lotus root, clean it, cut it into pieces, then shred it, and finally cut it into pieces. Cutting like this instead of shredding with a plane can make the lotus root taste more crisp.
four
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Add chopped lotus root into the meat stuffing in three times and stir well. The stirring direction should be the same as the meat stuffing just now, so that the lotus root is not easy to disperse and the taste is stronger. Add a spoonful of black pepper and stir well.
five
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Use a spoon to firm the meat. If you feel sticky, you can eat meatballs. You can squeeze it by hand, or scoop it with a spoon, and then rub it into a ball with your palm to make it more round. If the spoon sticks to the meat, you can soak it in cold water first.
six
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Lotus root dumplings are all dipped into the cold water of casserole before firing, so that the cooked degree will be consistent. When cooking jiaozi, the loofah is peeled and sliced.
seven
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After the lotus root dumplings are boiled, simmer for 5 minutes. When all the jiaozi floats, skim off the foam, then put in the loofah slices, and turn off the fire after the fire is boiled. The towel gourd slices are very thin and cooked when cooked. Sprinkle some chopped green onion and serve.