Chicken Liver and Lotus Root Cake

Chicken Liver and Lotus Root Cake

1. Soak the chicken liver for 2 hours in advance to remove the blood and change the water several times in the middle until the water is clear.

2. Remove the white fascia from the chicken liver, cook in a pot under cold water, and add a little green onion and ginger.

3. Cook the chicken liver thoroughly, about 10 minutes, take out the spoon and press it into puree.

4. Looks like chocolate crumbs, right? It melts in the mouth. Next, I only used 30 grams of chicken liver, excess porridge, noodles, or frozen preservation.

5. Peel the lotus root and rub silk.

6. The filament is finished.

7. Squeeze the lotus root juice vigorously.

8. Ball of lotus root skein. Use 100 grams of lotus root to squeeze the juice, and put 50 grams of these lotus roots in the cake. 🌻Tips: I have little strength, and the strength to breast-feed has been tested. Not a lot of water comes out, and there is still water in the lotus root.

9. No need to add anything, just simmer the lotus root juice over high heat and boil it into a paste. It only takes a while. 🌻 Tips: Usually an egg or egg white is added here to play a role of bonding. For some babies who are allergic to eggs, I boil this lotus root juice into a paste, which is a good substitute for the bonding of eggs. Oh role.

10. Add 30 grams of chicken liver and mix well.

11. Add 50 grams of lotus root, green onions, and stir well. Add some salt to taste.

12. Heat the pan with oil, rub a ball into the pan, flatten it with a spatula, and fry on low heat.

13. Fry the chicken on both sides. The chicken liver is cooked and the lotus root can be eaten. It is just a little bit fried. 🌻Tips: 1. At the end, you can add two spoonfuls of flour, as you like. 2. If you are not allergic to eggs, you can add eggs. 3. Add green onions just to make it more fragrant.