Lotus root slices with Beijing cake(jing gao ou pian )

Lotus root slices with Beijing cake

Introduction:

Production steps:

Step 1: peel and wash the lotus root, cut it into two pieces, then cut the cake into strips, put it into the lotus root, fill it up and put it into the steamer.

Step 2: put 2 tbsp tomato sauce, 3 tbsp sugar in a bowl, stir with a little water, pour in a frying spoon, stir out the sugar juice, and pour it on the lotus root slices.

Step 3: 40 minutes after boiling, cut the lotus root into 1cm thick slices and put them on the plate.

Step 4: put 2 tbsp tomato sauce, 3 tbsp sugar in a bowl, stir with a little water, pour in a frying spoon, stir out the sugar juice, and pour it on the lotus root slices.

Materials required:

Lotus root: 1 segment

Jinggao: moderate amount (hawthorn cake)

Tomato sauce: 2 teaspoons

Sugar: 3 teaspoons

Note: when steaming lotus root, connect the two sections of lotus root tightly to prevent the cake from falling down with the steam during steaming

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Jing Gao Ou Pian