Homemade Recipe for Tomato Sauce Zucchini Pork Patty

Because the summer squash has a lot of water, the flesh becomes soft after maturation. To improve the texture,fresh lotus root and pork stuffing were added.This way, it is crispy and soft, with meat and vegetables. During mixing, some water from the summer squash was squeezed out, and starch andeggs were added. These ingredients can help bind them together so they don't fall apart when pan-fried, and also make the skin crispier.Finally, a pouring sauce method is used to maintain the small pancakes'crispiness.Main ingredients: 310g summer squash, 210g lotus root, 250g pork filling, 2 tomatoes,

half an onion, some ginger, 20g sugar, 2g salt,2 teaspoons of soy sauce, 1g white pepper powder, 1g five-spice powder, 20g starch Steps 1. Wash the summer squash and grate it into thick strips, then use 1 gram of salt to remove some water and lightly squeeze out excess moisture for later use.2. Peel the lotus root and grate it finely for later use. 3. Chop the onion and mince the ginger.4. Add soy sauce, salt, sugar, five-spice powder, white pepper powder, chopped onion, and minced ginger to the pork filling and mix well until it's firm. 5. Then add lotus root strips and summer squash strips and mix them in.6. Mix in starch and eggs. 7. Ensure everything is thoroughly mixed (adjust the thickness of the filling by adding or reducing starch as needed).

8. Heat an ungreased pan with a bit more oil than usual, using medium-low heat. Shape small portions of the mixture into pancakes by hand.

9. Place each pancake in the pan and fry until one side is golden brown.

10. Gently flip each pancake to ensure both sides are golden.

11. Once both sides are golden, remove from heat and set aside.

12. Score the tomatoes crosswise and blanch them in boiling water to peel off the skin (work on this step simultaneously with frying the pancakes to complete everything at once).13. Cut the tomatoes into small pieces. 14. In another pan, add a little oil, then stir-fry the tomatoes until they release red oil and become slightly thickened. Season with salt and sugar before removing from heat.

15. Pour the sauce over the just-fried pancakes and serve immediately.

Tips

1: Don't squeeze out too much water from the summer squash.

2: Adjust the amount of starch based on the thickness of the filling.

3: Fry the pancakes and prepare the sauce at the same time so that you can enjoy crispy pancakes topped with a savory sauce.

10. See the bottom of the pancake turn golden yellow, gently flip it with a small spoon.

11. Fry until both sides are golden brown, then remove and set aside for use.

12. Cut the tomatoes into a cross and blanch them in boiling water to peel off the skin (the following steps should be done simultaneously with frying the pancakes so that the pancakes are ready when the sauce is made).

13. Cut the tomatoes into small pieces.

14. Heat another pan, add a little oil, pour in the tomatoes and stir-fry until red oil appears. Add salt and sugar, cook until slightly thickened.

15. Pour this sauce over the just fried pancakes and serve.

Tips

1: Do not squeeze the zucchini too dry.

2: Adjust the amount of cornstarch based on the thickness of the filling.

3: Fry the pancakes and make the sauce simultaneously to enjoy pancakes that are crispy on the outside and covered with sauce.