Name: Steamed Lotus Root Folder
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 stages Lotus root; 2s Shiitake Mushrooms; 150g Minced meat; Some Chives; 1 tablespoon Glutinous rice; a little salt; Some Soy sauce; 1 tsp Kudzu powder; a little water; 1 tsp starch

Steamed Lotus Root Folder

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The lotus root has high nutritional value. It is rich in trace elements such as iron and calcium. It is also rich in plant protein, vitamins and starch. It can obviously replenish qi and blood and enhance human immunity. The lotus root is used for cold in nature and has the effect of clearing heat and cooling blood. It can be used to treat heat-related illnesses, and it can also relieve diarrhea, strengthen the spleen and appetite. However, people with deficiency of the spleen and stomach should not eat more, and at the same time, avoid cooking lotus root dishes.
This lotus root sandwich is very common today. It is stuffed with mushroom meat, which is nutritious and tastes good. Its uniqueness lies in the fact that it does not need to be deep-fried or fried, and it is truly oil-free cooking, which not only avoids the trouble of kitchen fumes, but also eats refreshing and good dishes. Lotus root is rich in starch, so when you eat this dish, you can reduce the intake of staple food, so you don't have to worry about gaining weight!

Steamed Lotus Root Folder

1. Prepare all the ingredients, mince the chives;

2. Chopped shiitake mushrooms;

3. In a large bowl, minced meat, chopped green onions, and shiitake mushrooms, pour a little light soy sauce, sprinkle a little salt, and then scoop a tablespoon of glutinous rice to remove the smell;

4. After stirring evenly, add a small spoonful of kudzu root powder, which has the effect of clearing heat and eliminating fire. Potato starch, corn starch, or sweet potato starch can also increase the viscosity;

5. Scrape off the skin of the lotus root and cut into slices about 3 mm thick. Do not cut between the two pieces to form a lotus root clip;

6. Use chopsticks to stuff the meat into the lotus root clamp;

7. Put all the lotus root clamps on the plate;

8. The steamer I use, 100 degrees, 20 minutes is fine; the same time is also used for the steamer;

9. The steamed lotus root tongs will have some of the soup leached out, add a little light soy sauce, water, and a teaspoon of starch, put them in a wok, and pour them on the lotus root tongs.

Tips:
1. Do not cut the lotus root slices too thickly, not easy to be cooked, and easy to break when stuffed with meat;
2. After being steamed, the soup will thicken, and the taste can hang on the surface of the lotus root clamp. It tastes delicious and watery;
3. If you want to eat fried food, roll a layer of starch on the surface and dip a layer of egg liquid, it is also delicious.