A friend came back from Beijing and brought me roast duck, along with two packs of lotus leaf cakes.
I warmed the roast duck in the microwave and ate it, but I didn't know what to do with the remaining lotus leaf cake.
I suddenly remembered that the egg cakes sold in supermarkets had shredded potatoes rolled inside, so I tried doing the same.
Fortunately, it was quite good in the end. Dad ate it with gusto ~
Potato and carrot lotus leaf roll
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Potato and carrot lotus leaf roll
1
Brush the potatoes and carrots into thin strips.
2
Cut the garlic into foam, put a little oil in the pan, and saute the garlic foam until fragrant.
3
Pour in shredded potatoes and shredded carrots, add salt, stir fry, sprinkle with a little water, and stir fry until the ingredients soften.
4
Finally, add Laoganma fermented bean sauce and a little soy sauce, stir-fry well, and serve on a plate.
5
After loading, set aside and let cool.
6
Immediately followed by steamed lotus leaf cakes.
7
Spread the lotus leaf cakes one by one on a plate, put water in the pan, and steam for 5 minutes after the water boils.
8
After the lotus leaf cake is steamed, let it cool for a while, and you can use it to roll shredded potatoes and carrots ~