The appearance rate of lotus root at my table is really high. Stir-fried, sweet and sour, soup, deep-fried, etc., everything is good for the family. Autumn and winter are the best seasons for eating lotus root. I like to make fresh food for my family with seasonal fresh ingredients. I also like to make some creative food with tricks. Looking at the bland food ingredients, I turn into a delicious food through my own creativity. The production process is calm and I am excited when I see the finished product. of. Of course, they are content to eat. Today, I made a "petal lotus root steamed meat" with simple lotus root.
[Ingredients]: lotus root section (choose a small one, don't be too thick), a piece of lean pork
[Ingredients]: ginger, garlic cloves, red pepper, shallots, eggs
[Seasoning]: vegetable oil, edible salt, extremely delicious, oyster sauce, cooking wine, pepper, starch
Step 1: Put the lean meat in cold water, soak it for about half an hour, pick up the squeezed blood, and chop the ginger and garlic cloves into minced meat. The more minced the minced meat, the better.
Step 2: Put the chopped meat into a large bowl, add 1 spoon of extremely fresh flavor, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of vegetable oil, 1 teaspoon of starch, 1 egg white, a little salt and pepper, stir well. Marinate for a while.
Step 3: Peel the lotus root, wash it and cut it into thin slices. Be careful not to cut it too thick. Try to make it as thin as possible. The slice is too thick and has no tenacity.
Step 4: After adding an appropriate amount of water to the pot to boil, put the cut scallion pieces into the pot and simmer the water, so that the scallion pieces will become softer and less brittle, and it will not be easy to break when modeling later.
Step 5: Put a proper amount of meat filling in chopsticks and place in the scallion pieces. Fold the scallion pieces slightly. The shape after folding is similar to the half-wrapped state. This step is not easy to take pictures by yourself, so there is no picture. For specific operations, you can make up your own brain and then perform the actual operation.
Step 6: Put the wrapped cymbals into the plate, place them in a circle from the edge of the plate, and squeeze as tightly as possible, so that the well-shaped cymbals will not loose easily, and then fill the gaps in the plate.
Step 7: Put the dish on the pan and steam it. Add an appropriate amount of water to the pan and boil it. Then add the egg yolk in the middle (the egg yolk is used for the meat filling in the egg white before the egg yolk is left in the pan) At this time, use) medium steam for 15 minutes until the sepals become soft.
Step 8: Put the lotus root out of the pot, sprinkle some green onions and small red pepper rings to decorate it, add some beauty to this dish.
Finally, in order to make this dish more delicious, let's make a little sauce, prepare a small and a half bowl of water, add a spoonful of extremely delicious, a spoonful of oyster sauce, a little salt, a half spoonful of starch, and a little white sugar and stir well. The sauce is brought to a low heat and boiled in a saucepan, and finally poured onto the sepals, the aroma is immediately fragrant. This sauce is the essence of this dish.
The chef has something to say
(1) When making this dish, the lotus root slice must not be sliced too thick. The slice is very crisp and it is easier to break if thick slice is added. Put the sliced slice into the pot and simmer the water to make the slice. Soften, the cymbals are not easy to break when styling, but it should be noted that the cymbals that have been immersed in water are relatively slippery, and you may need to increase your patience when styling.
(2) When the meat filling is folded in half after the crust is folded, the strength of the hand should be as small as possible, otherwise the crust will break and affect the shape.
(3) When placing the folded cymbals on the plate, try to squeeze as tightly as possible, so that the folded cymbals are not easy to loose. This step is the key to whether this dish can look good and directly affect the value of the face. .
(5) Don't add the egg yolk in advance. Be sure to wait until it is steamed on the pot. Because the egg yolk is liquid, it will flow naturally around in the early morning, so the roundness of the egg yolk will directly affect the beauty. After the water in the pot is boiled, place the scallion plate on top, and then add the egg yolk, so that the egg yolk will be quickly shaped by the heat in the pot. This looks great!
Hello, hello, the above content is based on my personal experience. The experience is limited. If there is something wrong, please welcome your comments and comments. If you like it, please help forward it, and finally thank you for reading, and finally, follow me @ 我 是 洋 小厨 Ah. Thanks for your support!