Ingredients

200 grams of Jiangsu white lotus root paste, 10 bamboo fungus seeds, 80 grams of shrimp paste, 5 grams of shredded seaweed, 15 grams of celery stalks, 15 grams of cucumber slices, coriander Leaves 3 grams. 5 grams of seasoning salt, 3 grams of MSG, 5 grams of rice wine, 2 grams of pepper, and 50 grams of stock.

Method

1. Add lotus root paste and shrimp paste, add salt, monosodium glutamate, rice wine, stock and pepper, stir well and set aside.

2. Inject the prepared puree into the water-coated bamboo fungus, tie the bamboo fungus into a lotus root shape with celery stalks, and shape it into a green lotus root.

3. Steam the raw lotus root in a cage over slow fire for 10 minutes, then garnish with shredded seaweed, and put it into a plate garnished with cucumber slices and coriander leaves.

Tips

Features

It is shaped like lotus root and tastes fresh and tender.

The key to production

The shape of the lotus root must be more realistic.