1. Peel the lotus root, wash and cut it into two pieces, then cut the Beijing cake into strips, stuff it into the lotus root, fill it up, and put it in a steamer.
2. Put 2 tablespoons of tomato sauce, 3 tablespoons of sugar, and a little water in a bowl, stir well, pour into a frying spoon to fry the sugar juice, and pour it on the prepared lotus root slices.
3. Take out 40 minutes after the water is boiled, cut the lotus root into 1cm thick lotus root slices and place on a plate.
4. Put 2 tablespoons of tomato sauce, 3 tablespoons of sugar, and a little water in a bowl, stir well, pour into a frying spoon to fry the sugar juice, and pour it on the prepared lotus root slices.
Tips:When steaming lotus roots, put the two sections of lotus roots close together to prevent the Beijing cake from falling down with the steam during the steaming process.
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