With a history of more than 200 years, it has become a special dish for entertaining Chinese and foreign guests all over Jiangsu. The round and transparent lotus root flour balls are soaked in the thick soup, half floating and half sinking, looking like floating brown balls. They are flexible and elastic when clamped on the chopsticks. They are tender and refreshing when eaten in the mouth, with a lingering fragrance. Its production is both simple and delicate. It is divided into four steps: preparing ingredients, kneading stuffing, blanching, and making soup, among which blanching is the most particular. First, add fruit pulp, suet, white sugar, sesame powder, add osmanthus, almonds, walnut kernels, pine nuts, kumquat cakes, etc. to make a filling, roll it into a ball, put it into a tea tray or bamboo plaque with lotus root powder, and sift it evenly. Coat it with a thin layer of powder, then put it into boiling water with a slotted spoon and blanch it, repeat this process five or six times. The glutinous rice balls are even and smooth, the filling is sweet and refreshing, and the soup has a strong fragrance of osmanthus

The raw materials for lotus root starch balls are 500 grams of lotus root, 150 grams of lard suet, 10 grams of osmanthus, 50 grams of rock sugar, 200 grams of white sugar, and 25 grams of orange cake. grams, 25 grams of sesame seeds, 100 grams of sesame oil. Method 1. Wash the sesame seeds, drain out the water, stir-fry and grind into powder, crush the rock sugar, cut the orange cake finely, cut the lard suet into small dices, add sugar (150g) and sweet-scented osmanthus, mix well, and make it into the size of a table tennis ball. Stuffing heart. 2. Grind the lotus root starch into powder, remove the coarse particles and impurities, put it into a porcelain basin, scald it with 600 grams of boiling water, invert it on the chopping board, roll it into long strips, pull it into pieces weighing 40 grams each, and shape each one into a can shape. , stuff the filling, seal and roll into a round shape. 3. Place a pan on a small stove, heat up the sesame oil, put the lotus root balls into the pan one by one and stir-fry until the outside is burnt and the inside is soft, black and moist until cooked, put it into a bowl, sprinkle with white sugar, and serve. Features: Lotus root starch balls are transparent in color, refreshing and sweet in filling. West Lake Osmanthus and Lotus Root Starch Ingredients: 250 grams of West Lake Lotus Root Starch and 500 grams of white sugar. Accessories: 5 grams of sugar osmanthus, 20 rose petals. Divide the lotus root starch into 10 portions and put them into 10 small bowls respectively. Dissolve each bowl with 25 grams of cold boiled water, then pour in 225 grams of boiling water and stir while stirring (stir until the powder turns jade color and there are no powder particles. ), add white sugar (50g), then sprinkle sugar-osmanthus (0.5g) evenly on the lotus root powder, finally crush the rose petals (two petals) and sprinkle evenly on the lotus root powder and serve. Osmanthus and Lotus Root Flour Meatballs This is an authentic Shanghai dessert. The skin made of lotus root flour is crystal clear and smoky in the mouth. Although the process of making this dessert is complicated, the taste is fragrant and delicate, and it is worth your time. Ingredients: 500 grams of lotus root starch, 1 bowl of bean paste, 1 piece of rock sugar, 2 tablespoons of sweet-scented osmanthus. Method: 1. Mash the lotus root starch evenly, roll the bean paste into small balls about 3 cm in diameter, put it in boiling water for half a minute, pick it up, rinse it with cold water, drain it slightly, then coat it with a layer of lotus root starch, and then pass it through the cold river. , repeat this about 7 or 8 times, until the skin is about 1 mm thick. 2. Boil the sugar-dissolved sugar and sweet-scented osmanthus in 1 bowl of water until it becomes syrupy, which will take about 3 minutes. Finally, pour the syrup over the meatballs. Tips: Ready-to-use bean paste can be purchased in large supermarkets; do not dip it in thick lotus root starch at once, otherwise it will be difficult for the skin to be cooked thoroughly, and it will not be smokey and tough enough. Efficacy: Osmanthus can moisten the throat, resolve phlegm, and disperse phlegm. "Lotus root starch dumplings" are more complicated to make and are a local specialty in Yancheng, Jiangsu. First, make the filling. The filling requirements are very particular. Take pine nuts, melon seeds, and walnut kernels, stir-fry and crush them; chop the kumquat cake; grind the sesame shortbread; add the above fillings together with osmanthus, sugar, and lard. Rub evenly, knead into dough, and then roll into small balls for later use; grind the lotus root starch with a rolling pin to make dough, take a small piece of bamboo, put the small ball inside, sprinkle with lotus root starch, roll evenly, blanch it in boiling water, and immediately Pick it up and put it in, sprinkle with lotus root starch and roll evenly, then put it in the pot. Do this for three to four times in a row, and the lotus root starch dumplings will be made successfully. When eating, put it in a pot of water and cook until it floats, then add sugar and sweet-scented osmanthus. "Lotus root starch ball" can also be called "osmanthus lotus root starch ball" or "five-kernel lotus root starch ball". By changing the cooking method, it can also be made into "crispy lotus root starch ball" or "drawn lotus root starch ball". Lotus root starch cake: 2000 grams of egg white, 1000 grams of sugar, 200 grams of cake oil, 50 grams of milk, 1000 grams of lotus root starch and flour. 1. Put egg white, white sugar and cake oil into a mixer and stir well. Then add milk, lotus root starch and flour. Stir the ingredients for 4 minutes and take it out. 2. Steam in a steamer for 25 minutes, take out, let cool, cut into diamond-shaped pieces and serve. Lotus Root Flour Rice Balls Cuisine Jiangsu Cuisine Characteristics: Shaped like pigeon eggs, brownish-red in color, soft and waxy in texture, sweet in the mouth. Ingredients: 400 grams of lotus root starch. 5 grams of red and green silk, 5 grams of kumquats, 15 grams of candied dates, 10 grams of peach kernels, 5 grams of pine nuts, 7.5 grams of sesame powder, and 50 grams of diced sugar oil. 75g soft white sugar, 1g osmanthus.

Production process: Crush red and green shreds, kumquats, candied dates, peach kernels, and pine nuts, add sesame powder, soft white sugar, and diced sugar oil to form a filling center, and roll into a marble-sized filling center for later use. Crush the lotus root powder and sift it into a small basket. Then put the filling and roll a layer of lotus root starch on it, take it out and put it in a claw fence and blanch it in a boiling water pot. Then put it in a small basket and roll a layer of lotus root starch on it. Repeat this several times to make it into a large round ball. Add water to the pot and add the dumplings. Boil it and put it into the original soup with sugar and sweet-scented osmanthus, and it's ready.