Steamed lotus root on kang
Ingredients: chicken essence,salt,lotus root,pepper,lard
Recipe Recommendations
- lotus root appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- lard appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed lotus root on kang
1
Two lotus roots, wash and peel, and appropriate amount of white steamed vegetable powder.
2
Cut the lotus root into thin dices.
3
Place the chopped lotus root cubes in a bowl, add appropriate amount of steamed vegetable powder (about 1/3 of the lotus root portion. You can actually add more steamed vegetable powder here, which can increase the adhesion of lotus root and make it easier when you are placed on the kang), add 1 and a half tablespoon of salt, appropriate amount of chicken essence, pepper powder, and a large tablespoon of lard, and mix well.
4
Put in the pressure cooker, heat the steam over high heat, change to low heat, and steam for 30 minutes.
5
After steaming, take out and cool slightly, cut the shallot into chopped green onion for later use.
6
Heat the flat-bottomed non-stick pan without putting in oil. Sprinkle with a layer of cooked sesame seeds on the bottom of the pan, pour in the steamed lotus root, use a spatula to press it into a thin round cake shape, and fry it on low heat for 5 minutes. Note that only fry one side, not both sides.