It is late autumn again, and only autumn lotus roots are the most nourishing. Now it is a good time to eat lotus roots. The lotus roots in autumn have just matured and are particularly fresh, crispy and sweet. There are also different varieties of lotus roots available now. The nine-hole lotus root is crispy and suitable for cold stir-frying, and the taste is very good; the seven-hole lotus root powder is glutinous and shredded, which truly confirms the sentence: the lotus root is broken and is used to stew the soup with ribs or cylindrical bones, which is so delicious and fragrant.
Lotus roots in autumn are seasonal ripe vegetables. Compared with other seasons or stock lotus roots, they not only taste better, but also have the richest time. Everyone must be familiar with lotus root powder. Lotus root powder is made by precipitating the starch in lotus root, and it is also the essence of lotus root. Lotus root also contains protein , high-quality carbohydrates, vitamin C and minerals. Eating some lotus roots in autumn can play a role in moistening the intestines and laxative , improving blood circulation, and preventing arteriosclerosis. Therefore, when the autumn lotus roots are on the market in October, don’t miss it.
Today, the chef will share with you a way to cook autumn lotus steamed pork in the article. The dish made in this way is not only very good-looking, but also the lotus root will not change color and black no matter how long it takes to be kept, and the taste is light and the aroma of meat is not lost. The whole family can eat more. The specific method is immediately shared with you!
★★★ Lotus root meat ★★★
Preparation Ingredients: lotus root 1 section, 250 grams of pork, 30 grams of green onions, and 1 egg.
1. After buying the fresh lotus roots, peel them and cut them into lotus root slices with a thickness of about 3 mm, and place them in a bowl of water to prevent the lotus root from oxidizing and turning black; clean the pork and chop them into meat; cut the green onions into scallions; beat the eggs in a bowl, but do not break them apart, keep the egg yolks and set aside.
2. Add appropriate amount of starch, egg white, cooking wine to the pork foam, and mix evenly with your hands to let the pork foam absorb all the sauce and marinate the pork foam with egg white. This method is similar to mixing dumpling filling, which can make the pork foam better solidify, and at the same time it can also tenderize and remove fishy smell, making the pork taste tenderer. After the pork is mixed, put it aside and marinate for 10-20 minutes.
3. Take the pot and add more water. When the pot is slightly boiling, put the lotus root slices into the pot and blanch it. The reason why the lotus root slices are prone to black is because the starch content in the lotus root is that it is prone to oxidation and blackness when it comes into contact with the air for a long time. We soak it first and then blanch it to decompose the starch in the lotus root, so that the lotus root will not become black again in the future.
4. After blanching the lotus root until it is completely dried, you can take it out and continue to put it in a bowl of cold water to cool down the lotus root quickly, which can maintain the fresh and crispy taste of the lotus root, and at the same time prevent the lotus root from becoming black.
5. Next, put the marinated pork in the middle of the lotus root, then put the two sides of the lotus root slices neatly in a plate, and then place the remaining egg yolks in the middle of the plate.
6. Remove the pot again, add an appropriate amount of water to the pot, then put the neatly arranged lotus root meat on the rack, and steam on high heat for 20 minutes.
7. During the process of steaming lotus roots, start a pot and add half a bowl of water to the pot, then add a spoonful of sugar, a small spoonful of salt, an appropriate amount of oyster sauce, and a small half bowl of starch thickening sauce in turn. Turn on medium and low heat, boil the sauce and mix it into a relatively thick state.
8. After the lotus root is steamed, you can pour the boiled sauce on the lotus root meat, and finally sprinkle a small amount of chopped green onion to serve!
The lotus root meat made in this way is very fresh and delicious. The pork is wrapped in lotus roots. It not only has the fresh and crispy taste of lotus roots, but also the fresh and fragrant pork. When eaten, it is one piece, and it leaves a fragrance in the mouth. Moreover, such a delicacy is very good. Whether it is daily entertaining friends or holidays, it can be served to share with everyone. It is not only very face-saving, but also very simple to make. Friends who like it, try it at home!
