Lotus Root, Water Chestnut, Celery Meatballs Recipe

    Lotus Rice Cake Water Chestnut Celery Meatballs

    Main Ingredients

    Lean Meat 500 grams

    Auxiliary Ingredients

    50 grams of Lotus Root and Water Chestnut 10 pieces of Water Chestnut 2 stalks of Celery Soy Sauce 1 tablespoon Salt 4 grams Rice Wine A half spoon A Little Five-Spice Powder

    How to Make Lotus Root, Water Chestnut, and Celery Meatballs

    1. Peel and wash the water chestnuts and lotus root, wash and cut the celery into small pieces

    2. Cut the lotus root and water chestnuts and celery into small pieces

    3. Cleaned Kale put in a food processor to blend; for preserving the crispness of water chestnuts and lotus roots, do not blend too finely

    4. Wash lean meat and cut it into small pieces, then put it in a food processor to make meat paste

    5. Mix the blended vegetables with the meat paste

    6. Sieve the flour Flour integrate all seasonings together and mix well

    7. Let it sit for ten minutes after mixing well

    8. Form into balls

    9. Fry in a hot oil pan

    10. Fry for about five minutes until the meatballs turn golden yellow, then remove from heat