It's a great helper for reducing oiliness and opening up your appetite, crisp and tender with fresh fragrance, just looking at it makes you uncontrollably crave it.
Hubei, known as 'the province of a thousand lakes', boasts abundant lake resources, featuring fresh fish and shrimp with strikingly distinctive features, crisp lotus roots and lycorris, all embodying local specialties.
Hubei people's love for lotus root is truly passionate. The most common way to enjoy it is by simmering a pot of hot lotus root soup in a clay pot. Slowly cooked over low heat, it utilizes milky white lotus root, blending meat and lotus aroma into a rich and savory broth—a cherished home-cooked delicacy that's hard to resist.
Besides soup, lotus root offers various culinary styles. Here, Ha Hai shares a lotus root recipe with you. If you like it, don't hesitate to try it!
Lotus Root
Ingredients:
50g dry flour, 50g glutinous rice flour, 120ml water, 2 lotus roots, 150g pork filling, 3.5g salt, 5g scallions, 5g ginger, 0.1g white pepper, 50ml water, 5g cornstarch, 3g baking powder (without aluminum)
Cooking steps:
1. Chop scallions and ginger into minced pieces, beat eggs.
2. Place pork filling in a bowl, add minced scallions and ginger, salt, white pepper, cornstarch, egg liquid and water (add water in batches).
3. Use chopsticks to knead the batter in one direction.
4. Peel the lotus roots and cut them into pieces of varying lengths.
5. Put dry flour, glutinous rice flour, and baking powder in a bowl.
6. Add water to the bowl and stir until a batter is formed.
7. Insert the pork filling into the lotus root pieces and tightly seal them.
8. Coat with batter.
9. Heat oil in a pot, and then gently fry the batter-coated lotus root pieces over medium heat in batches.
10. Fry until golden brown on both sides before taking them out.
11. Place the fried lotus root pieces on kitchen paper to drain excess oil.
12. Finally, plate them with a garnish of mint leaves—delicious!
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