Steamed lotus root with mushroom
The ratio of fat to lean meat is 4:6. Depending on your preference, you must stir the filling in one direction; use peanuts to block both ends to prevent the soup of the filling from flowing out, or you can also block it with food; In fact, lotus root can also be eaten raw, so depending on your liking, W likes to eat the older one and steamed it for an hour
Recipe Recommendations
- mushrooms of 4
- meat 3 two
- lotus root section
- green onions a little
- Jiang a little
- peanut a little
- salt appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steamed lotus root with mushroom
1
Chop the meat, shiitake mushrooms, green onions, and ginger until they are sticky, put all the seasonings into a bowl and stir evenly in one direction. 2
Peel and wash the lotus root, block one end with peanuts and the other, and use chopsticks to put the stirred stuffing into the eyes of the lotus root.