How to make lotus root box

Lotus root box is actually what we call lotus root box. Lotus root is a food that can be cooked in many ways. The most common ones are the fried lotus root slices or lotus root strips that we make at home; people in the south who like to make soup will make lotus root and pork ribs soup; in addition to the kitchen, we can also see fried lotus root and lotus root boxes at the barbecue place. Lotus root box can also be called lotus root cake. How is lotus root box made?

Eating lotus roots during the Mid-Autumn Festival also symbolizes family reunion, especially eating "lotus root boxes". People in Jiangsu and Zhejiang often cut the lotus root into slices, connect the lower ends of each two slices, put stuffing in the middle, and fry the outside until golden brown. This is also called lotus root cake, which is similar to moon cake.

Lotus root, also known as lotus root, is a rhizome of the Nelumbo family. It can be used as food or medicine. It is grown in Jiangsu, Zhejiang, Hubei, Shandong, Henan, Hebei, Guangdong and other places in my country.

Lotus root belongs to the Nelumbo family. Lotus root is slightly sweet and crispy. It can be eaten raw or cooked and is one of the common dishes. Lotus root is also a plant with very high medicinal value. Its roots, leaves, flowers and fruits are all treasures and can be used as nourishing medicine. Lotus root powder can help digestion and stop diarrhea, stimulate appetite and clear away heat, nourish the body and prevent internal bleeding. It is an excellent liquid food and nourishing delicacy for women, children, the elderly, and the weak and sick. Lotus root is rich in vitamin C and minerals, has medicinal effects, is good for the heart, and can promote metabolism and prevent rough skin. It is grown in Jiangsu, Anhui, Hubei, Shandong, Henan, Hebei and other places in my country. Lotus root is also called lotus root, and because its underground stem is white, it is also called white stem. Chen Zhisui, a Jiangnan Jingshi, wrote in his poem "Ode to Lotus": "It grows in the mud but is not stained by it, and its white stems are buried in the ground without anyone knowing. It is full of vitality in the red, green and clear water, and its fragrance fills the pond without waiting for the wind." Lotus root is also an important agricultural economic crop in the planting area. Lotus root is a plant of the Nymphaeaceae family.

Materials:

1 lotus root

30g plain flour

A pinch of baking powder

30 grams of starch

A pinch of Mauri yeast

Warm water

A small piece of tofu

20g diced mushrooms

A spoonful of salt

White pepper powder

Half spoon of minced ginger

Sesame oil

Let's prepare a bowl of batter. This step is critical, as it determines whether the crust is crispy. First, put all the ingredients except white pepper and salt into a small bowl and mix with warm water to make a thicker batter. Place it in a warm and humid place to ferment for a while. It takes about half an hour to wait until the batter becomes sour and there are small bubbles on the surface before it can be used. While we wait, we can do other work.

Season the filling. Mash the tofu, add diced mushrooms and minced ginger, stir with chopsticks in one direction for a while, add sesame oil, salt and starch, stirring after each addition. This way the filling will be more delicate. Don't put it all in and then stir.

Wash and peel the lotus root, cut into slices, and sandwich the filling between two slices. After half an hour of fermentation, the batter has become sour. Add salt and pepper to it. These two seasonings must be added later, otherwise they will affect the fermentation speed of the batter.

Dip the stuffed lotus root in the batter. If you like more crispy skin, wrap it a little later. If you don’t like it, hold it for a little longer.