Lotus root with meat filling
I used to like eating glutinous rice lotus roots, but later I improved the recipe. I stuffed the meat into it and steamed it. The taste was absolutely different. After steaming, this can be placed in the refrigerator and stored for about a month, and then taken out to heat it when eating.
Recipe Recommendations
- lotus root 250G
- meat 150G
- egg white one
- starch appropriate amount
- onion 1 tree
- Jiang 1 block
- sesame oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Lotus root with meat filling
1
After peeling the lotus root, rinse it and use it for later use (choose lotus root without holes at both ends).
2
Add shredded green onion, shredded ginger, 1 egg white, and 2 spoonfuls of flour to the meat filling, and stir.
3
Pour in a little soy sauce, salt, chicken essence, cooking wine, and sesame oil, stir in one direction, and tighten until the meat filling is not loose.
4
Cut off one end of the lotus root for later use, and then use chopsticks to stuff the meat filling into the lotus root.
5
Well, there is a lot of space below, so you must use chopsticks to push it to the top and fill it up.
6
Install the cut lotus head and fix it with a toothpick.
7
Steam in the pan for about 50 minutes, and use a toothpick to tie it until it is ripe.
8
8 Cut the steamed meat lotus root into slices and plate.