Glutinous Lotus Root Folder

Name: Glutinous Lotus Root Folder
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lotus root; 100g Minced pork; 100g Glutinous rice; 30ml oil; 3g salt; 10ml Cooking Wine; Some Corn flour; 1 tbsp Chopped pepper; Some Shallots; 15ml Egg white; 15ml Soy sauce

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Lotus is a treasure, autumn lotus root is the most tonic. After the beginning of autumn, fresh lotus root has become a common dish on people's tables. In a blink of an eye, it is the season when lotus roots are on the market in autumn. The weather becomes dry in autumn, so foods that nourish yin and clear heat, moisturize dryness and quench thirst, and calm the mind and nerves should be the main foods. The lotus root is one of the best food treatments of the time. This dish is so delicious that even the son who doesn’t eat lotus root usually eats a lot of it. The lotus root is wrapped with raw glutinous rice wrapped on the outside with minced pork inside. It is steamed and then surfaced. The glutinous rice is fried and fragrant, the glutinous fragrant remains, and the crispness is doubled. "

Glutinous Lotus Root Folder

1. Wash the glutinous rice and soak it in clean water for 6 hours, prepare the lotus root and minced pork

2. Prepare cornstarch, chopped green onion and chopped pepper

3. Wash the lotus root and cut into lotus root clips

4. Add salt, egg white, rice wine, chopped green onion, light soy sauce to the minced pork and stir until it is sticky

5. Fill the lotus root with minced pork and then paste the cornstarch

6. Then wrap the glutinous rice until it's all done

7. Steam in a pot on cold water for 20 minutes

8. Hot pot pour oil

9. Fry until golden on both sides

10. Then pour the chopped pepper and chopped green onion, stir fry until it is fragrant, then turn off the heat

11. Put the lotus root clamp on the plate first, then add the chopped pepper and chives to the surface of the lotus root clamp.

Tips:
1. The glutinous rice must be soaked until it opens up. In summer, it is best to soak it in the refrigerator for a long time to avoid deterioration
2. It is best to choose the tender lotus root for the best taste
3. The oil temperature for frying should be high, because the lotus root has been steamed, just fry the surface quickly, and the high oil temperature will not eat the oil.