[jiangsu] Jianhu Lotus Root Noodles

Name: [jiangsu] Jianhu Lotus Root Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g sesame; 20g walnut; 20g Orange cake; 20g Melon seeds; Some lard; Some lotus root starch; 25g Soft white sugar

by Enron ar

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The lotus root noodles should be the most regional snack in my hometown, or the most distinctive dessert. I like it since I was very young. The method is exquisite and the finished product tastes smooth and sweet.

It is said that this was an imperial meal of the Qing Dynasty. After an imperial chef of the Qing Dynasty told his old man and returned to his hometown, he brought the method of making lotus root noodles back to the lake duo area of my hometown, and then the imperial dim sum spread in the lake duo until today.

If you have tried its taste and texture, you will surely feel its delicateness and exquisiteness. It is well-deserved as an imperial meal!

There is a saying that "meat ball", "fish ball", and "lotus root rice ball" are used together in the same banquet, meaning "Lianzhong Sanyuan".

Oufenyuan also has a beautiful meaning: "A good couple is born in nature, and a good cause is dead"...

The taste of hometown always carries something that everyone traces to their roots, and sometimes it can hit a certain point in the depths of the person's soul. It can warm and soothe the occasionally flustered and overwhelmed heart! Let it be appropriate and safe in the love and warmth of food!

I feel that the delicious food that carries memory is not the best compliment. The best compliment should be: yes, this is the taste! "

Ingredients

[jiangsu] Jianhu Lotus Root Noodles

1. Roast sesame, walnuts, and melon seeds until fragrant, grind and sift.

[jiangsu] Jianhu Lotus Root Noodles recipe

2. Chop the kumquat cake and put it into the sieved sesame walnut powder.

3. Add lard and stuffing.

4. Spread thin noodles on your hands, roll the finished filling into a long strip, pull it into a small potion, and round it.

5. Put the rubbed small agent into the bamboo plaque, pour the lotus root flour into the bamboo plaque, shake the bamboo plaque, so that each filling core is evenly covered with lotus root flour.

6. Boil water in a pot. After the water is boiled, put the lotus root powder in a colander and place it in a pot of boiling water to scald it and pick it up.

7. Continue to put it in the bamboo plaque, then pour in the lotus root powder, evenly coat the lotus root powder, then put it in a colander and scald it in a pot of boiling water, repeat this five times.

8. Finally, set up a boiling water pot, put the finished balls in a boiling water pot and boil. After boiling, stir cold water once, and boil it again until the lotus root noodles float up.