Lotus root with mung bean(lv dou niang lian ou )

Lotus root with mung bean

Introduction:

Production steps:

Step 1: 1. Wash the mung bean and soak it in water overnight; < br > 2. After the lotus root is peeled and washed, soak it in water with white vinegar (mainly to prevent the lotus root from turning black); < br > 3. Pour the soaked mung bean into the lotus root hole with chopsticks and press it with chopsticks at the same time;

Step 2: 3. Pour the soaked mung bean into the lotus root hole with chopsticks, and press it with chopsticks at the same time;

Step 3: 5. Buckle the cut lotus root cover back to the original position and fix it with toothpick around;

Step 4: 6. Put the lotus root into the pot, and put the leftover mung beans into the pot, add water, bring to a boil over high heat, and then boil over low heat for one hour '< br > 7. Put a spoonful of salt, cover and cook for 10 minutes; < br > 8. Cut the lotus root into pieces and eat with the soup.

Materials required:

Lotus root: 500g

Mung bean: 100g

Salt: a spoonful

Note: the first time I made lotus root with mung bean was a failure, because I didn't soak the lotus root with white vinegar water, so the boiled lotus root was a little black. It's funny~~~

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lv Dou Niang Lian Ou