Preserved lotus root

How to beat lotus root with preserved fruit:

Raw materials for making preserved lotus root

400 grams of old white lotus root. 75 grams of glutinous rice, 5 grams of tangqingmeisi, 5 grams of Kumquat cake, 25 grams of jujube, 50 grams of water lotus seeds, 25 grams of eggs. 1 g refined salt. Starch 15g, sugar 50g, cooked lard 500g (actual oil consumption 30g), honey 20g.

Steps for making preserved lotus root

Wash the glutinous rice and soak it in 60 ℃ warm water for 20 minutes. Wash the lotus root, cut off both ends, and no hole is found at one end. Pour the glutinous rice into the hole at the other end (do not pour too much). Knock the hole with the back of a knife and steam it until crisp. Take it out, peel it, and cut it into 6 cm wide and 1.5 cm thick pieces. Add the dried starch to the egg to make the egg paste. Coat the lotus root with the egg paste, and then paste the dried starch. Beat the lotus root with the dough stick repeatedly until the lotus root is crisp. Heat up the pan, add the cooked lard, and heat it to 60% heat (about 132 ℃), then deep fry the lotus root slices one by one until pale yellow, remove them and cut them into long strips. Take a bowl, wipe cooked lard, sugar green plum, kumquat cake, jujube, lotus seeds into the bottom of the bowl, and then into the lotus root, add sugar, cooked lard, steaming for 15 minutes. Fold it into the plate. Heat up the frying pan,

Preserved lotus root

Preserved lotus root is a traditional famous dish in Baoying, Jiangsu Province. It is characterized by soft and glutinous lotus root slices, sweet but not greasy, red sauce color, sweet and crisp, plain but not light, thick but not greasy. It has the functions of invigorating the spleen and appetizing, promoting body fluid and relieving thirst, reducing weight and blood pressure, benefiting kidney and strengthening essence.

raw material

400 grams of old white lotus root. 75 grams of glutinous rice, 5 grams of tangqingmeisi, 5 grams of Kumquat cake, 25 grams of jujube, 50 grams of water lotus seeds, 25 grams of eggs. 1 g refined salt. Starch 15g, sugar 50g, cooked lard 500g (actual oil consumption 30g), honey 20g.

Production process

Wash the rice and soak it in 60 ℃ warm water for 20 minutes. Wash the lotus root, cut off both ends, and no hole is found at one end. Pour the glutinous rice into the hole at the other end (do not pour too much). Knock the hole with the back of a knife and steam it until crisp. Take it out, peel it, and cut it into 6 cm wide and 1.5 cm thick pieces. Add the dried starch to the egg to make the egg paste. Coat the lotus root with the egg paste, and then paste the dried starch. Beat the lotus root with the dough stick repeatedly until the lotus root is crisp. Heat up the pan, add the cooked lard, and heat it to 60% heat (about 132 ℃), then deep fry the lotus root slices one by one until pale yellow, remove them and cut them into long strips. Take a bowl, wipe cooked lard, sugar green plum, kumquat cake, jujube, lotus seeds into the bottom of the bowl, and then into the lotus root, add sugar, cooked lard, steaming for 15 minutes. Fold it into the plate. Heat up the frying pan, decant the soup, add water, sugar and honey, bring to a boil, thicken with starch, and then put it on the pan.

Simple approach

Preparation materials:

A section of old white lotus root, a bowl of glutinous rice, sugar, a little sugar green plum, a little sugar red plum, 8 honey dates and a little honey

Production process:

1. Wash the glutinous rice and soak in warm water for 20 minutes;

2. Peel and wash lotus root, cut off both ends, leave one end connected, and pour glutinous rice into the other end. Wipe the lotus root with honey, plug both ends with honey, wrap them with plastic wrap, and then steam them in the drawer until crisp.

3. Take out the lotus root and cut it into pieces, then sprinkle with green plum and red plum and jujube.

4. If the taste is not sweet, you can also dip in sugar directly.

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