How to stuff the lotus root hole with meat filling, and how to make the lotus root with meat filling

Hello 1 7 step by step reading.

Prepare the old lotus root, minced pork, salt, cornstarch, and soy sauce.

When buying pork, it is best to buy the kind of snowflake meat, ask the boss to help chop it by hand, and come back with an appropriate amount of salt, cornstarch and soy sauce, and stir it in one direction with chopsticks for about 15 minutes.

Use a peeler to peel the lotus root clean, and scrape the area that cannot be cut with a kitchen knife. Peel the peeled lotus root and rinse it under the tap.

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Place the lotus root on a cutting board and cut it into centimeter-thick slices with a kitchen knife.

Put one piece of lotus root on the cutting board, put an appropriate amount of meat filling on top of the lotus root, and then take another piece of lotus root and put it on top, and press the two lotus roots firmly.

Put an appropriate amount of meat filling on top of the pressed lotus root, shape it with your fingers, and put it on a plate after shaping.

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Put the plate with lotus root into the electric pressure cooker, press the "meat" button, and you can get out of the pot when the time is up, the lotus root is fragrant and soft and glutinous, the soup is very sweet, and the taste is first-class.

Steps to make minced lotus root.

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After peeling the lotus root, clean it and set it aside (choose the lotus root without holes at both ends).

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Add minced green onion, minced ginger, one egg white and two tablespoons of flour to the minced meat and stir.

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Pour in a little light soy sauce, salt, chicken essence.

Cooking wine, sesame oil, stir in one direction, and press until the meat filling is not loose.

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Cut off one end of the lotus root and set aside, then use chopsticks to stuff the meat filling into the lotus.

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Well, there is a lot of space underneath, so be sure to use chopsticks to top and stuff it to the top.

I put on the other lotus root that I cut and fix it with a toothpick.

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Steam in the pot, steam for about 50 minutes, and use a toothpick to prick it to cook thoroughly.

8Cut the steamed minced lotus root into slices and put it on a plate.

As follows:

Ingredients: 100 grams of minced pork, 30 grams of tofu, 1 section of lotus root, 3 grams of starch.

Excipients: 100 grams of water, appropriate amount of soy sauce, auxiliary materials: chopped green onion, no added soy sauce, appropriate amount of fresh mushroom powder.

Steps: 1. Prepare the ingredients. Ingredients: 100 grams of minced pork, 30 grams of tofu, 1 section of lotus root. Sauce: 3 grams of starch, 100 grams of water, soy sauce. Excipients: chopped green onion, no added soy sauce, fresh mushroom powder.

2. Put a little salt in the water and stir until melted.

3. Peel the lotus root, cut it into small pieces with a slight thickness, and put it in salt water to prevent oxidation. In addition to soaking in salt water, soaking in lemon water also has an antioxidant effect.

4. Take 30 grams of tofu and put it in a large bowl and mash it into a puree.

5. Continue to add minced meat, chopped green onion, additive-free soy sauce, fresh mushroom powder, and minced pork to the bowl.

6. Stir all the ingredients in the same direction, mix well, and set aside.

7. Then take out the lotus root slices and use kitchen paper to absorb the moisture on the surface.

8. Put an appropriate amount of meat filling on each lotus root slice, and gently smooth the thickness of the meat filling with chopsticks, so that it can be slightly thinner and not easy to fall.

9. Put the finished lotus root meat clip into a plate, pot it on cold water, steam it for about 20 minutes after the water boils, and take it out when it is cooked.

10. Add 3 grams of starch and 100 grams of water to the pot, pour a little soy sauce according to the child's taste, and stir well.

11. Turn on medium-low heat, continue to cook until the soup is thick, and pour it on the lotus root cake.

Ingredients: wheat flour (600 grams) Pork (fat and lean) (300 grams) Lotus root (300 grams).

Seasoning: green onion (10g) ginger (10g) salt (10g) monosodium glutamate (5g) soy sauce (10g) sesame oil (25g) lard (refined) (50g) pepper (a little).

1.Wash the green onion and ginger and cut them into minced pieces and set aside; Wash the fresh lotus root, cut off the lotus root, cut it into shreds, chop it into minced pieces, squeeze out the water, and set aside.

2.Wash the pork, chop it into a filling, put it in a basin and add soy sauce, refined salt, monosodium glutamate, minced ginger and mix well, add an appropriate amount of water in stages, stir until it thickens, add minced lotus root, minced green onion, sesame oil, lard and mix well, that is, it becomes a filling.

3.Put the flour into the basin, pour in water and form a dough, make it for about 1 hour, knead it thoroughly and knead it into long strips, divide it into small agents of about 10 grams each, press it flat one by one, roll it into a circle, the edge is thinner, the middle is thicker dumpling skin, wrap it in the filling, and knead it into a dumpling blank.

4.Put the pot on the fire, pour in water and boil, disperse the raw dumplings, gently push the dumplings in one direction with a spoon until the dumplings come to the surface, cover the pot, and simmer over a boiling but not rising heat.

For four or five minutes, pour in a little cold water, then boil and pour cold water, cook until the dumplings are cooked thoroughly, and then serve.

Ingredients: pork, lotus root, flour, purple potato, sesame oil, salt, monosodium glutamate, green onion, ginger, soy sauce Preparation.

1.Wash the purple potatoes, slice them, and steam them in a steamer.

2.Peel and puree in a blender.

3.Pour the flour into the purple sweet potato puree, add water in batches, and form a dough with moderate hardness and softness, and let it sit for half an hour.

4.Dice the pork forearm and whisk it with a blender. Finely chop the green onion and ginger.

5.Pour sesame oil into the pork filling and mix well.

6.Then pour in minced green onion and ginger, cooking wine, monosodium glutamate, and beat the soy sauce in one direction.

7.Peel the lotus root, wash it and chop it.

8.Put the chopped lotus root into the pork filling, mix well, add an appropriate amount of salt and continue to beat well in one direction.

9.Knead the noodles well, knead them into long strips, and knead them into evenly sized pieces by hand.

10.Take a mixture, roll it out into a dumpling wrapper, and wrap it into a dumpling.

11.Bring water to a boil in a pot, add the dumplings and gently push along the edge of the pot with the back of a spoon to prevent sticking. 12. Cook the dumplings until the dumplings float and the stomach is bulging.

1.Wash the fresh lotus root, peel it, cut it into slices, cut it into shreds, and cut it into minced pieces.

2.Wash the green onion and ginger and cut them into minced pieces.

3.Put the pork filling into a basin, add light soy sauce, salt, monosodium glutamate, minced ginger and mix well, add a little water in stages, stir in the same direction, stir until strong, add minced lotus root, minced green onion, sesame oil and oil and mix well to become a filling.

4.Put the flour in a bowl, pour in the water and form the dough and let it sit for about 20 minutes.

5.After kneading smooth, knead into long strips, add the agent, roll out into a dumpling wrapper, and wrap in the filling.

6.Pour water into the pot and bring to a boil, put in the dumplings, gently push the dumplings in one direction with a spoon to prevent the dumplings from sticking to the bottom of the pot, cover the pot, after boiling, pour in a little cold water, then boil and then pour cold water, cook until the dumplings are cooked thoroughly, and then eat.

Lotus root filling method:

Mutton: The mutton filling is a combination of fat and lean mutton, the lean meat is selected from the leg of the mutton, and the fat meat is selected from the rib of the mutton according to the ratio of one to one.

Three steps to make mutton lotus root filling.

1. Chop the filling: first cut the lamb into large pieces, and then chop it into minced meat with a knife.

To make mutton dumpling filling, use the method of chopping three to one.

Don't chop all the time with the blade, but also use the back of the knife to smash (chop three times with the blade, and then smash it with the back of the knife, the purpose is to smash the fascia inside the mutton to make the taste better). The lotus root is cut into large slices with a knife, then fluffed with a knife, and finally made into small pieces, the more crushed the better.

Stir-fried crushed lotus root: Lotus root is crushed to make dumplings, and the lotus root can be made together with mutton after frying to make a filling. The fried lotus root is crushed, and the taste is more crisp and tender, if it is not fried, it will feel hard and firewood in the mouth.

Heat the pot, put a small amount of oil and crush the lotus root, and fry it to bring out the fragrance, without putting any seasoning.

2-in-1 Dumpling Filling: Put the fried lotus root together with the stewed mutton filling. Start by mixing two different ingredients together with both hands.

Add an appropriate amount of salt, thirteen spices, cooking wine, sesame oil, ginger juice, scallion water, fried minced garlic, and a small amount of cooked mutton fat. Put them all together and stir well. It is enough to make the dumpling filling sticky.

Preparation of lotus root pork filling.

1. Clean the pork belly, cut it into large pieces, and put it in a meat grinder to grind into minced meat;

Add an appropriate amount of salt, light soy sauce, add minced ginger and green onions, stir well, and marinate for 15 minutes;

Peel the lotus root and chop it into finely chopped pieces;

Place the lotus root and marinated pork belly together and stir in the same direction for about a minute;

The delicious lotus root pork dumpling filling is ready.

Lotus root pork filling can replenish the body's energy and enhance immunity. From the point of view of the medicinal properties of food, lotus root is sweet and cold, has the effect of strengthening the spleen, appetizing, benefiting blood, building muscles, and stopping diarrhea. It is suitable for fatigue, fatigue, thinness, dry cough, thirst and other symptoms.

If people eat it, it can nourish the spirit, nourish qi and strength.

Materials:

500 grams of cooking oil (actual consumption of 150 grams) 1 tablespoon soy sauce 1 teaspoon five-spice powder 1 teaspoon refined salt 400 grams of lotus root 150 grams of minced meat 1 chive 1 small piece of ginger 50 grams of flour Appropriate amount of starch A little baking soda.

Method

1.Wash the lotus root, peel and blanch it, cut it into thick slices, and connect each two pieces to form a hinge; Wash and chop the green onion and ginger;

2.Put the minced meat into a bowl, add minced green onion, minced ginger, soy sauce, refined salt, and water starch and stir well to form a filling;

3.Mix the remaining water starch, baking soda, flour and five-spice powder into a paste; Sandwich the minced meat into the lotus root slices to make a lotus root clip, and hang a thin layer of paste;

4.Put oil in the pot, heat it, fry it in the lotus root and remove it.

Pay attention to the crispy outside and tender inside, and the taste is fresh and fragrant. The paste should not be too thick, so as not to affect the texture of the lotus root box.

First, put the marinated meat filling into the washed lotus root slices, and mix the batter with half of starch and flour respectively, and put the batter on the lotus root slices with the meat filling at a hot oil temperature to start frying, so that the fried meat filling lotus root box is crispy and delicious.

I think the meat filling lotus root box is to adjust the meat filling into the meat filling that we usually make dumplings, and then cut the lotus root into two slices, there is a little connection, and then put the meat filling inside, which is very delicious.

It should be about the same as leek meat filling.