Childhood Hometown Flavor-steamed Lotus Root Folder

Name: Childhood Hometown Flavor-steamed Lotus Root Folder
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: one period Lotus root; 200g Minced meat; 4-5s Dried shiitake mushrooms; 1 piece egg; 2-3 roots Shallots; Some Oyster sauce; Some Soy sauce; Some Grass Fruit Powder; Some salt; 1 spoon starch; Some Water starch

by Xiao Dong Niu@kitchen

4.9 (1)

Favorite

7

Difficulty

Easy

Time

1h

Serving

2

In my memory, this "big dish" of steamed lotus root can only be eaten during Chinese New Year or when you are a guest. The waxy lotus root is filled with meat. The lotus root is fragrant and sweet, and the meat filling is savory. It is double satisfaction with one bite. Yunnan is rich in lotus roots, especially the nine-hole lotus roots in Chengjiang. Autumn and winter are the best seasons for eating lotus roots. They are delicious when steamed, fried, boiled, and mixed. As the saying goes, male leek and female lotus root, female compatriots should eat lotus root more. There are many dishes to be prepared for the New Year’s Eve dinner. Most of the steamed dishes can be prepared in advance. Steaming several dishes in one pot saves time and effort, and also means prosperity. "

Childhood Hometown Flavor-steamed Lotus Root Folder

1. The ingredients are shown in the picture, the lotus root is older, and the steamed lotus root is more noodles. Wash the mushrooms and soak them in cold water in advance.

2. Chop shiitake mushrooms, wash and chopped green onions;

3. Beat eggs into the meat filling, add appropriate amount of dark soy sauce, light soy sauce, oil consumption, grass fruit powder, and a little salt and mix well;

4. Add a spoonful of starch;

5. Stir evenly into meat;

6. Peel the lotus root and wash it, and cut the lotus root into a continuous lotus root clip.

7. Stuffed minced meat in the lotus root folder, mine is the deluxe version, O(∩_∩)O haha~

8. Make all the lotus root tongs, put the lotus root tongs in a suitable container, add enough water to the steamer, put on the steamer, and after the water is boiled, steam it on a medium-low heat for an hour;

9. The steaming time ranges from 20 minutes to an hour. If you like to eat crispy lotus root and steam it for 20 minutes, I like to eat noodle lotus root, so I steamed it for an hour;

10. Pour the soup from the steamed lotus root folder into the pot, boil it and thicken the starch with water;

11. Put the steamed lotus root clip into a bowl, pour the juice on the lotus root clip, sprinkle some chopped green onion and chili rings for decoration.