Steamed Lotus Root. Steamed lotus root balls are made of grated lotus roots mixed with prawns (shrimps), gingko nuts and green peas. They are slightly sticky, and this unique texture is the selling point of the dish. After being steamed for around an hour, the lotus root becomes sufficiently soft.

Lotus root, dried Chinese sausage, dried mushroom. I'm sharing this with Full Plate Thursday over at Miz Helen's Country Cottage. Lotus root is the one of the most popular root vegetable. You can cook Steamed Lotus Root using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Steamed Lotus Root

It's to taste of minced pork.
Prepare 2 pcs of lotus root.
It's 1 of egg white.
Prepare to taste of white pepper.
It's as needed of flour.
Prepare to taste of soy sauce.

Fresh lotus root is only available after late summer. It can be added to stir fries, stews or braised dishes. We treasure the lovely gift from the lakes. Lotus root powder, which the Chinese also eat for its medicinal effects, is simply lotus root that's Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender.

Steamed Lotus Root step by step

Marinate pork with white pepper, flour, soy sauce and egg white for 30 mins.
Wash, peel and cut lotus root into discs. Scoop pork into one piece of lotus root, spread it evenly on the surface. Then take the other one and press until the pork fills the holes..
Heat a casserole with water and place a steamer rack inside. Once the water boils, place stuffed lotus root inside and steam for 15 mins.

Add both the all purpose flour and the sweet rice flour She would steam them until just a bit crunchy. Cut into thin slices and then fry with black wood ear. The lotus root is a root vegetable that is indigenous to Asia, and is found underwater. The lotus root also works well in soups, stews, and as a steamed side dish for a meal. Lotus root helps improve digestion, reduce cholesterol, control blood pressure, and boost immunity.