Chinese Food
Glutinous rice and lotus root
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Grandpa used to make glutinous rice balls on the new year's day. Everyone has a deep memory of this dish. Unconsciously, it has also become a family dish. My mother will also pass it on to me. Now I will. I love lotus root. So I improved this dish. I added lotus seed to make glutinous rice lotus balls. The taste is better.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Soak the glutinous rice overnigh
Step2:Lotus root is polished into silk
Step3:Cut lotus root into pieces
Step4:Add diced lotus root and ginger into the meat filling
Step5:Add pepper, oyster sauce and salt and mix wel
Step6:Add the flour and stir in the same direction
Step7:Make a circle
Step8:Wrap the soaked glutinous rice
Step9:All wrapped up
Step10:Put water in the steamer and bring it to steam. Steam the next round rice and the remaining glutinous rice for half an hour
Step11:Steam well
Step12:Out of the pot. Set the plate. Sprinkle some green flowers to eat.
Cooking tips:It's better to soak the glutinous rice for use the day before. Otherwise, it's not easy to steam it thoroughly. The glutinous rice that is now soaked should be steamed for 15 to 20 minutes more. The meat filling of the partner who is afraid of trouble doesn't need to add lotus seed. It's better to steam directly into the seasoning and evenly wrap the glutinous rice in the pot. The taste is the same. There are skills in making delicious dishes.
