The summer day left after a few heavy rains, and the autumn spirit spread and suddenly intensified. As the seasons pass, they will eventually leave behind melancholy and nostalgia. Taste the taste of autumn in the autumn breeze, and feel the beauty and longevity of autumn.
As soon as autumn arrives, it is time for lotus root to be on the market, so today I will teach you to make a dish related to lotus root. The taste of lotus root is slightly sweet and crisp, and the nutritional value is also very high. It not only has the effect of nourishing yin and strengthening the body, laxative and stopping bleeding, but also has high medicinal value. It has the effect of eliminating dredging and clearing heat, quenching irritability, stopping bleeding and strengthening the stomach, and it is definitely a vegetable suitable for all ages.
【Lotus Wrapped Meat】
Ingredients to prepare: lotus root, salt, flour, white vinegar, light soy sauce, oyster sauce, pepper, starch, pork, a shiitake mushroom, ginger, green onion
The specific steps are as follows:
1. Wash and peel the lotus root, cut into thin slices, take an empty bowl, pour an appropriate amount of water, put the cut lotus root slices into the water, add a spoonful of salt, a small amount of flour, stir the flour in the water, then soak for a few minutes, wash it again with clean water, and put it next to it for later.
2. Add an appropriate amount of water to the pot, put the lotus root slices into the pot after boiling, add a small amount of white vinegar to blanch water, the blanching time should not be too long. After the water boils again, you can use a colander to fish out the lotus root.
3. Put the removed lotus root slices into cool water for a while, so that the taste of the lotus root flakes can be more crispy and tender.
4. Prepare a piece of fat and lean pork, cut it into small pieces, chop it into minced meat and put it in an empty bowl for later use.
5. Mince the shiitake mushrooms and ginger, chop the green onion into chopped green onions, put them all into the minced meat, then add a spoonful of salt, a spoonful of light soy sauce, a spoonful of oyster sauce, a small amount of pepper, a spoonful of starch, and stir the meat and the seasoning in it well. Finally, add a small amount of sesame oil, stir well with chopsticks again, and marinate on the side for about 10 minutes, set aside for later.
6. Take a piece of lotus root slices, use chopsticks or spoons to stir an appropriate amount of marinated minced meat and put it in the middle of the lotus root slices, and then pinch both sides, use the lotus root slices to clamp the minced meat, press firmly, so that one head is big and one head is small. Then follow the same procedure for the remaining lotus root slices, sandwiching the meat in.
7. Arrange them neatly on the plate one by one, if there is any leftover meat puree, you can put it in the middle of the plate, use chopsticks to take out a small hole, and beat an egg, so that this dish can be more nutritious and beautiful.
8. When the water in the steamer boils, put the lotus root wrapped in meat into the steamer and take it out after ten minutes.
9. Don’t worry, though, there’s one last step. Pour the excess broth steamed from the plate into an empty pot and add a spoonful of light soy sauce, a pinch of salt, and a small amount of cornstarch water. Once the soup is thick, it’s time to turn off the heat. Pour the soup directly over the steamed lotus root and sprinkle a little green onion to match the color, and the dish is finished.
【Love Tips】
1. Cut the lotus root slices as thin as possible, so that it is convenient to wrap the minced meat.
2. When blanching lotus root, add white vinegar to prevent oxidation and blackening of lotus root.
Time has passed and timeless. Only by being willing to be blandness of a porridge and a meal can the daily companionship show warmth and warmth.
