Steamed lotus root box

Steamed lotus root box

Introduction:

"Steamed lotus root box is a local dish, also called Jiaou. Big and small banquets, festival delicacies. Lotus root is a good vegetable in autumn and summer. It contains iron and a large amount of vitamin C and food fiber. It is a good food supplement for nourishing heart and blood, stomach and Yin, spleen and Qi, and strong body. Ingredients: 500g, 250g tenderloin, ingredients: 1 egg, 5g ginger, 5g scallion, 2tsp soy sauce, 1tsp salt, a little vinegar, 1tsp corn starch, 2tsp water, a little edible oil. "

Production steps:

Step 1: ingredients.

Step 2: chop the tenderloin into small pieces.

Step 3: add ginger powder, onion powder, egg, soy sauce, salt, starch, water, a few drops of vinegar, stir evenly.

Step 4: peel the lotus root, cut the box, cut it with one knife, then cut it with two knives, again and again.

Step 5: take a large bowl and oil it.

Step 6: open the lotus root box, put in the right amount of meat paste, and the box is the lotus root box.

Step 7: do it while stacking it in a bowl.

Step 8: make the lotus root box in turn. Cover or seal the bowl and put on the steamer.

Step 9: steam for about 50 minutes and remove.

Step 10: turn the dish upside down carefully.

Materials required:

Egg: 1

Ginger: 5g

Salt: 1 tbsp

Corn starch: 1 tsp

Edible oil: a little

Soy sauce: 2 teaspoons

Vinegar: a little

Water: 2 tbsp

Note: 1, pork paste can add some fat or with the spine meat, this will not be too firewood. 2. Stir the batter and add a little water to make the meat tender. 3. Add a little vinegar can go fishy, solution greasy, do not like to add. 4. You can also put it into a pressure cooker and simmer it. 5. The steaming time depends on everyone's taste. I like it rotten and steaming more time. Be careful not to steam the water out of the pan. 6. The lotus root box can be drenched with a thin layer to make it more beautiful.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: light