Stewed beef balls with lotus root(kao xiang cai jiu wei lian ou niu rou wan )

Stewed beef balls with lotus root

Introduction:

"I like eating meatballs very much, but most of them are fried or contain a lot of starch. Hehe, baked meatballs came into being. Such medium-sized meatballs are about 15 calories ~ ~ delicious and low-fat!"

Production steps:

Step 1: marinate beef stuffing with wine, black pepper, black sesame, sugar and soy sauce for 30 minutes; I like to use high alcohol to make it more fragrant.

Step 2: mash lotus root and carrot or chop onion; < br > water will come out of lotus root mash, so do not throw away the water. It's easy to make fish flavored shredded meat and other dishes that need thickening.

Step 3: fully stir the meat and vegetables. If you like hard meatballs, you can add starch or flour. If you like soft meatballs, you can add nothing. If you don't add flour, you can mix in an egg.

Step 4: oil the baking pan; round the balls by hand and put them in order.

Step 5: preheat the oven at 160 ℃ for 5 minutes and bake for 15-20 minutes.

Materials required:

Beef stuffing: 200g

Lotus root: 300g

Carrot: 100g

Onion: 100g

Ginger powder: small amount

Sugar: 5g

Black pepper: a spoonful

Black Sesame: a spoonful

Seafood sauce: 10ml

Note: the squeezed lotus root juice is a good thing. I used it to thicken the fish flavored shredded meat. It's very sweet. After the balls are roasted, you can eat them in an empty mouth. You can also match with your favorite sauces, mustard sauce, tomato sauce, seafood sauce......

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Kao Xiang Cai Jiu Wei Lian Ou Niu Rou Wan