Kang Steamed Lotus Root
by Tuo Tuo Ma
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Two sections of lotus root, washed and peeled, white steamed vegetable powder appropriate amount.
2. Cut the lotus root into thin slices.
3. Put the chopped lotus root in a bowl, add an appropriate amount of steamed vegetable powder (about 1/3 of the weight of the lotus root, the steamed vegetable powder here can actually be added to increase the adhesion of the lotus root. For better shaping), add one and a half tablespoons of salt, an appropriate amount of chicken essence, pepper, and a tablespoon of lard, and mix well.
4. Put it in a pressure cooker, heat up SAIC on high heat, change to low heat, and steam for 30 minutes.
5. After steaming, take it out and let it cool slightly, and cut the shallots into chopped green onions for later use.
6. Heat a flat-bottomed non-stick pan without oil. Sprinkle a layer of cooked sesame seeds on the bottom of the pan. Pour in the steamed lotus root. Use a spatula to press it into a thin round cake shape. Fry on low heat for 5 minutes. Use one side to fry, not both sides.
