Steamed Lily with Lotus-You Are Foodie

By Meredith
73

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

Chives 1
egg 35g
Ningxia medlar appropriate amount

Seasonings

Sesame oil few
corn starch appropriate amount
White pepper powder appropriate amount
Oyster sauce 0.5 tsp
Light soy sauce 0.5 tsp
salt appropriate amount

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.

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.

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.

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.

Step 4 . Before cooking, garnish with red wolfberry, and sprinkle with chopped chives to add color and fragrance.

Step 5 . With the addition of eggs, the meat ball is tender but not firewood. Both the elderly and children like it.

Step 6 . Fresh lily is slightly sweet, glutinous, and tastes good.

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