Hello everyone, I'm Hua Wei. Lotus root is a very common plant in daily life, and I believe many people eat it stir-fried or boiled. Lotus root itself has a slight sweetness and is quite crisp. It can be eaten raw or cooked, and the lotus root fruit, leaves, and flowers can all be eaten. We are most famous in Hubei, known as the Water Eight Immortals.

Fresh lotus root is rich in carbohydrates, dietary fiber, vitamins and various minerals. Mucilage in the lotus root fibers is an important nutrient for improving immunity and strengthening the body. Raw lotus root has a cooling and astringent effect, which can be used to treat fever and heat-related diseases. Lotus root is sweet and juicy, which can moisten the lungs, clear heat, dispel dampness, and is an ideal ingredient for patients with heat-related diseases and deficiency of body fluids and thirst. Lotus root contains tannins, which has a digestive effect, can increase appetite, promote digestion, refresh the appetite, and is beneficial for people with poor appetite and stomach discomfort. Eating lotus root regularly can invigorate qi, promote muscle growth, and anti-aging.

We often hear 'men don't leave leeks, women don't leave lotus roots'. What are the effects of lotus root on women?

1. Women eating lotus root has a lactogenic effect

2. Women eating lotus root can improve the condition of kidney deficiency

3. Women eating lotus root can also remove blood stasis in the body

No nonsense, let's start teaching everyone how to make this dish that doesn't need to be stir-fried or boiled.

IngredientsLotus root 500g, ginger 10g, potato starch 10g, salt 5g, chicken broth 5g, pepper 3g, scallion 6g, one egg

Operation steps

1. Cut the ginger into, the finer the better, and cut the scallions into scallion segments.

2. Squeeze the lotus root into pieces, clean and cut into small pieces, and put them into a food processor to make lotus root puree.

3. Squeeze the lotus root puree to remove moisture, add ginger and chopped scallions, add chicken broth, MSG, pepper, and stir in a clockwise direction, then add egg yolk and stir evenly, and finally add potato starch.

4. Add salt to the lotus root puree, then rub it into balls with the palm of your hand or throw it into a ball in your hand, fry it in a pot until golden brown, crispy and tender, and serve.

Technical summary: 1, Lotus root should be selected white and transparent lotus root, look at the hole inside whether there is mud, because such lotus root will make the color and taste of the ball the best.

2. Potato starch needs to be selected potato starch, also known as potato starch, do not use other potato starch, because its viscosity is enough, texture is delicate, color is white, glossy than other starch. Other potato starch cannot achieve this effect.

3. When frying lotus root balls, the oil temperature should be 60%-70% hot. If you don't know what the oil temperature is, you can put a chopstick into the oil, when the chopsticks go down, a large amount of bubbles appear and there is no oil smoke, you can put it into the pot.

4. Lotus root balls cannot be squeezed like meat balls, but take an appropriate amount in the hand and rub with the palm of your hand or gently throw into a ball