The method of filling lotus root dumplings:

1. Prepare a peeled lotus root and scrape it into shredded lotus root for later use.

2. Scrape peeled carrots into filaments, and cut chicken breast into diced meat.

3. Put shredded lotus root and shredded carrot in the chicken breast. Add appropriate amount of Jiang Mo and chopped green onion. Chop the stuffing evenly with a knife. When chopped into minced meat, put it in a basin for later use. Cut the fat pork into diced meat, put it in a pot to extract oil, add soy sauce and continue frying oil.

4. Pour the pressed lard into the basin. Add oyster sauce, salt and allspice powder and stir well.

Different parts of lotus have different names, which can be used for medicinal purposes. The stem name of lotus is lotus stalk, the leaf name is lotus leaf and its pedicel, the core name is lotus leaf, the shell name is lotus leaf, the fruit name is lotus flesh or lotus seed, the germ name is lotus heart, and the rhizome name is lotus root.

lotus root, belonging to the lotus family, is an aquatic vegetable. It is fat and knotted in shape and has tubular holes in it. It can be divided into red lotus root, white lotus root and twisted lotus root. Red lotus root is slender, with brown and rough skin, less water and not crisp and tender; White lotus root is fat, tender and smooth in appearance, silvery white, crisp and juicy in meat and rich in sweetness; The twisted lotus root powder is red, rough in appearance and rich in starch.

Lotus root is native to India and was introduced to China. In the Southern and Northern Dynasties, the cultivation of lotus root was quite common, and it has been cultivated for more than 3 years. Lotus root is cultivated in southern provinces of China, and there are two varieties: seven-hole lotus root and nine-hole lotus root. Seven-hole lotus root is widely cultivated in Jiangsu and Zhejiang provinces. This variety has excellent texture, stout rhizome, tender meat, crisp and sweet taste, and is white and flawless.