Cooking Steps

Steamed Lily with Lotus

Steamed Lily with Lotus

It's time to eat lotus root again. With simple operation, a healthy and beautiful steamed dish suitable for autumn will appear. The lotus root ball is tender but not firewood, and the lily is slightly sweet and glutinous.
Main Ingredients
Auxiliary Ingredients
Seasonings
At that time, it was only done on a temporary basis, so I didn't want to send recipes, so I didn't take too many detailed pictures. After I finished it, I found that the appearance and taste were very good, so I recorded it. We can use more snacks to make the shape more beautiful.
-- Cooking Steps --
Steamed Lily with Lotus
Step 1 . Slice the lotus root, cut the meat into small pieces, add salt, soy sauce, oyster sauce, white pepper and egg, and stir them with an electric meat grinder.
Steamed Lily with Lotus
Step 2 . Stir the meat filling until it is dry. If it is too thin, add cornstarch. Stir the prepared minced meat clockwise with your hands, and keep beating the meat ball in the bowl.
Steamed Lily with Lotus
Step 3 . The meat paste should not be too dry, and it will be more tender and not purple if it is diluted. Spread sesame oil on the bottom of the plate, and make the meat paste into thick cakes. Insert fresh lily petals. Steam in cold water for 15 minutes.
Steamed Lily with Lotus
Step 4 . Before cooking, garnish with red wolfberry, and sprinkle with chopped chives to add color and fragrance.
Steamed Lily with Lotus
Step 5 . With the addition of eggs, the meat ball is tender but not firewood. Both the elderly and children like it.
Steamed Lily with Lotus
Step 6 . Fresh lily is slightly sweet, glutinous, and tastes good.
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