Steamed Eggs in Lotus Root Box

Name: Steamed Eggs in Lotus Root Box
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 12g Pork filling; 25g Lotus root; 2 pcs egg; 3g shallot; 2g Soy sauce; 1g pepper powder; 1g+1g salt; 4g green pepper; 4g Red pepper; 15g Water starch; 2g Cooking Wine; 20g Shimizu

by Winter mood

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The winter is dry, and it is the season when cardiovascular and cerebrovascular diseases often occur. In this season, a bowl of steamed eggs in lotus root boxes keeps family members away from disease. The lotus root contains high levels of vitamin K, vitamin C, iron, potassium, vitamin B12, and tannins, which can strengthen the gastric mucosa and prevent the occurrence of anemia; rich in plant fiber can reduce the absorption of lipids; lotus root has the effect of hemostasis . Both eggs and pork have the effect of nourishing the kidney and nourishing yin, supplementing protein and fatty acids. The nutrients contained in eggs are second only to breast milk for humans. One egg a day for adults is of great benefit to the body.
The steaming method keeps the nutrition of the ingredients to the utmost. "

Steamed Eggs in Lotus Root Box

1. Ingredients: lotus root, pork stuffing, eggs, green and red peppers, green onions.

2. Cut green onions into chopped green onions.

3. Add 1 gram of salt, light soy sauce, cooking wine, and pepper powder to the pork filling and mix well.

4. The mixed minced meat is set aside.

5. Cut the lotus root into four pieces.

6. Spread the meat evenly on two of the lotus root slices and cover with the other two slices to make a lotus root box.

7. Stack the lotus root boxes in a small bowl and steam them in a pot of boiling water for 5 minutes. After taking them out, pour the juice in the bowl into a spare small bowl. You will need it later.

8. Knock the eggs to the boil, add water, mix well,

9. The egg liquid can be filtered with a sieve, poured into a small bowl containing lotus root, put in the steamer again and steamed for 4 minutes, and then take it out.

10. Cut green and red pepper into small cubes and prepare water starch.

11. Pour the juice from the steamed lotus root box into the wok and heat it up.

12. Pour in diced green and red pepper and 1 g of salt, add water starch, and turn off the heat when the soup is slightly thicker.

13. Pour the soup into the steaming bowl, and the steamed egg in the lotus root box is ready.

Tips:
The egg liquid can also be used directly without filtering. I use a small bowl or a plate, so you can make more lotus root boxes, spread them on the plate, and then pour the egg liquid in. If you like light soy sauce and sesame oil, you can add it to the soup.