Steamed lotus(lian cai de bie yang chi fa zheng lian cai )

Steamed lotus

Introduction:

"The root of lotus is called lotus root. People in the North usually use it for cooking, so it's called lotus root or lotus vegetable. People in the south usually call it lotus root, which is used for both fruits and vegetables. In winter, it is usually used for stewing spareribs, fried lotus root box, cold sauce and so on. Today, try a different way to eat it. My family likes steamed vegetables very much, so they decided to make steamed lotus

Production steps:

Step 1: wash lotus, cool and dry, cut into shreds. First sprinkle a layer of flour, mix well, then let stand for 30 minutes, this is to let the flour fully absorb the water on the surface of lotus.

Step 2: during this time, prepare the steamer to heat the water until it boils. Add the flour again and sprinkle evenly before putting the lotus into the steamer. So that there is no adhesion between each lotus root.

Step 3: it's best to use a bigger steamer, which can sprinkle a thin layer of lotus with flour.

Step 4: steam for 20 minutes and turn off the heat.

Step 5: put the frying pan, heat the pan to cool the oil, add the scallion and saute until fragrant, turn off the fire. Then pour in the steamed lotus.

Step 6: scatter lotus and mix well.

Step 7: to taste better, add a little sesame oil.

Step 8: add garlic and mix well. If you don't like garlic, you can skip it.

Step 9: XiuXiu, I cut lotus shreds, which is similar to sewing quilts.

Step 10: it's ready to eat.

Materials required:

Lotus: right amount

Flour: right amount

Salt: a little

Shallot: a little

Peanut oil: a little

Sesame oil: a little

Note: like spicy can add chili oil.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : Lian Cai De Bie Yang Chi Fa Zheng Lian Cai