Colorful lotus root (steamed) recipe-Chinese Food-best chinese food recipes-cooking food

Colorful lotus root (steamed)

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Lotus is a treasure. Autumn lotus is the most nourishing. In autumn, the weather becomes dry. The main food is nourishing yin and clearing heat, moistening dryness and thirst, clearing heart and calming mind. Lotus root is the best tonic. Lotus root is soup except for stewing meat? It's a bit monotonous to eat like this. It has life in every kind of food. I just want to make it more beautiful through my hands. The five colored flower rice is a special food of Buyi Ethnic Group in Yunnan. It uses various natural plants to color the fragrant glutinous rice. It symbolizes the beauty of good harvest, good luck and good luck. It's so green and natural. I use lotus root to combine with it and present them more beautiful. -

Cooking ingredients

Cooking Steps

Step1:Someone asked me why I cooked lotus root in such a good color. To tell the truth, I would choose a pot. Lotus root will turn black after heating because it is rich in reducing substances such as vitamin C and iron. When heated, it will oxidize and turn dark. Boil lotus root. It's best to use ceramic or Maifan stone pot.

Step2:I use the American ah cooker maifanshidan to cook. Because Maifanshi is a natural health care material, and it can keep the color of the cooked food. It can also remove the peculiar smell in the process. Maifanshipan can supplement nutrition, dissolve more than ten minerals and elements such as iron and magnesium. This release is easy to be absorbed by the human body.

Step3:See how I present its beauty

Step4:① colorful rice. Those who are not afraid of trouble can also make their own renderings.

Step5:② wash the colorful rice and soak in water for half an hou

Step6:(3) pour out the soaked water. Mix it with olive oil and sal

Step7:③ choose a lotus root with mostly holes and glutinous flour. Wash and peel the lotus root. Cut off the head evenly from one fifth of each section. Use it as a cover

Step8:With the help of chopsticks and spoons, put the salted colorful rice into the lotus root hol

Step9:⑤ use the cut lotus root as the cover and fix it with toothpick.

Step10:⑥ put the two lotus roots into the stone gall of ah cooker

Step11:Half a bowl of wate

Step12:⑦ close the top cover and select the quick heating function of ah cooker. The whole process takes 20 minutes. (because the setting of the quick heating program of the ah cooker is fixed for only ten minutes, a ten minute program is completed and reset for another ten minutes.

Step13:Start. Start runnin

Step14:AH pot is innovative in the material quality. The technology of the stone free liner is used. The coating is more beneficial to the release of mineral elements. The technology of multi-point frequency conversion heating is used to make the food evenly penetrate through the heating. So the lotus root only takes the 20 minute speed heating function. I think this is the time for steaming the fish. Lotus root is ready. The quick heating of the powder waxy.AH can be awesome.

Step15:Four dimensional frequency conversion heating technology. And more soluble starch is separated out. So the lotus root steamed in such a short time is very powdery and waxy. Even the sticky rice inside is soft and waxy. Hot lotus root. Smoke around. Like a section of unrestrained silk section. Especially make people feel appetit