Lotus Root Balls

Lotus Root Balls

　　How to make lotus root balls:

(1) Wash, cut, and grind into paste. Wash fresh lotus root, peel and remove the joints, then grind it against the inner wall of a basin or in a rice sieve to form a lotus root paste.

(2) Drain water and shape into balls. Wrap the lotus root paste in a clean cloth and squeeze out as much water as possible. When the paste becomes semi-dry and semi-wet, add an appropriate amount of fine salt, monosodium glutamate, starch, baking soda, five-spice powder, along with a little soy sauce and sesame oil, mix well, and shape into raw balls slightly smaller than chicken eggs.

(3) Deep-fry or steam in a basket. Place the raw balls into boiling vegetable oil and deep-fry until cooked. The fried lotus root balls can be stored for a long time. When serving, place the balls in a bowl, cover with a layer of brown sugar, and steam over high heat until the sugar has completely melted before eating.

Features: Appealing color, delicious and tender flavor, fragrant and smooth texture, refreshing and light taste.