Hometown special brewed lotus root radish, another method, not fried, not fried, nutritious and healthy
In my hometown, everything can be brewed. The so-called stuffing is to stuff the meat filling with various ingredients, common ones are oil tofu, bitter melon, eggplant, beans and so on. The advantage of brewing is that there is no meat filling left, such as stuffed bitter melon, there is no bitter melon, and you can take other things at will, such as cabbage, Chinese cabbage, and even sweet potatoes, taro, etc.
It's time for lotus root and white radish to market, and today it's brewed with these two ingredients. Many friends do not understand that the lotus root radish is very crisp, how to cut them open and stuff the meat into it. The method is very simple, that is, first apply salt to marinate, and when the lotus root radish is soft, you can cut it with a knife.
When cutting like a double flying fish fillet, the first knife should not be cut, leaving one-fifth of the connection, and the second knife should be cut. In this way, it is shaped like a wallet, and it is easy to stuff the meat. If you do not have confidence in your own knife worker, you can put a chopstick on the board, so that you can control it well, that is, when you touch the chopsticks, you will close the knife, so that you will not lose your hand.
After brewing lotus root radish, the frying method is generally adopted, such as fried lotus box, fried radish box, etc. However, fried food is easy to catch fire and is not conducive to health, so today another way is to steam. Steamed vegetables can maximize the preservation of the nutrients of the ingredients, and are a very popular way to eat today.
<h1 class= "pgc-h-arrow-right" > stuffed lotus root radish</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
Lotus root 650 g, white radish 800 g, pork belly 500 g, black fungus 50 g, chives 100 g, corn starch 30 g, egg 1 piece, ginger 2 g, cooking wine 10 g, light soy sauce 5 g, shrimp skin powder 5 g, salt 10 g.
< h1 class="pgc-h-arrow-right" > production method</h1>
(1) Peel the lotus root, cut off the radish at both ends, take an appropriate amount of salt and spread evenly, marinate for 2 hours, and then cut into double flying slices. The fungus foams in advance, tears off the stalk and chops it. Wash and crush the ginger and squeeze out the ginger juice. Wash the shallots and cut the shallots.
(2) Rinse the pork belly, cut off the pork skin, and then chop it into minced meat and plate it. Then add cooking wine, ginger juice, salt, sugar, shrimp skin powder, beat in eggs, add soy sauce, mix well with corn starch and marinate for 20 minutes.
(3) Pour the fungus and green onion into the meat filling and mix well, let it stand for 10 minutes, the purpose is to let the fungus taste, and the meat filling absorbs the aroma of the shallots.
(4) Take a piece of radish and put it in the palm of your hand, prop it out of the gap with your thumb, stuff it into the meat filling, put it on the plate, then take a piece of lotus root, do the same, and repeat until it is all brewed.
(5) Bring a pot of boiling water to a boiling pot, add the brewed lotus root radish, cover and steam for 20 minutes.
(6) Turn off the heat after the time is up, use the residual heat to simmer for 5 minutes and then take it out.
This is the basic version, according to your own taste, add paprika, pepper, pepper oil, five spice powder, shiitake mushrooms, coriander, onions, parsley and so on.
<h1 class="pgc-h-arrow-right" > key to production</h1>
<h1 class="pgc-h-arrow-right" >1. Pickled lotus root radish</h1>
This is the most critical step in the success of the production, the salt does not need to be too much, a thin layer is enough. If the amount of salt is too much and the ingredients are too salty, it is difficult to remedy. After two hours of marinating, the lotus root radish will seep out of the water, indicating that it has been pickled, rinse it, and then cut into double flying slices.
<h1 class="pgc-h-arrow-right" > 2. Minced meat filling</h1>
The finer the pork belly, the better, the best in the shape of a paste, I chopped it into minced meat, and then beat it with the back of a knife. If it is troublesome, then use a blender, put the pork belly slices into the machine, even the condiments are all put in, and then press the power switch intermittently until the pork belly becomes minced meat.
<h1 class="pgc-h-arrow-right" > 3. Stir the meat filling</h1>
After the minced meat is added to the condiment, stir continuously until it is strong. In the process of stirring, water should be added 3 times, the amount added is 1/10 of the pork belly, that is, 500 grams of meat plus 50 grams of water. By stirring, the water and the protein of the pork belly are combined with each other, while the cross-shaped protein molecules are straightened, and finally the meat filling is formed with crisp and elastic teeth.
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