Ingredients: one section of lotus root, 300 grams of pork, 50 grams of chives, 1 egg

Seasoning: 1 section of green onion, 1 piece of ginger, 1 tablespoon of soy sauce, 1 tablespoon of oil, half a tablespoon of dark soy sauce, 1 tablespoon of sesame oil, a pinch of salt, 1 tsp of pepper, vegetable oil in moderation,

2, the lotus root peeled off the skin and washed clean, rubbed into fine silk, and then put the lotus root silk on the board, chopped into fine dice with a knife, the lotus root diced not chopped too much, too broken, if you can't eat the lotus root of the crisp taste, and then with a caged cloth will be the lotus root diced out of the water, lotus root diced into a bowl of water to squeeze out the spare.

3, after the pot is hot, pour the lotus root juice into the pot with low heat and slowly heating, so that the water inside the evaporation, the lotus root juice into a thick paste, and then served in a bowl to cool. Then you can use it to make dumplings.

The Lotus Root and Pork Stuffing

(1) Why is it necessary to heat the juice from the lotus root into a thick paste before putting it into the dumpling stuffing?

Answer: After chopping the lotus root into lotus root cubes, if you squeeze the water out of the cubes and don't use it, and then mix the cubes with the meat, the filling will be dry and the dumplings will be hard. So it is best to squeeze the water out of the lotus root into the pot and slowly heat it over low heat, most of the lotus root juice is starch, evaporate the excess water inside, and then mix it into a thick paste, and then pour it into the lotus root and pork filling and mix it well, so that the dumpling filling will be fully integrated together, and the texture of the dumplings is also good. And this will also retain the nutrients inside the lotus root.

(2) After adding chives to the lotus root pork filling, is it necessary to add other ingredients to the dumpling filling?

Answer: Chives are a natural flavoring ingredient, so adding chopped chives to the dumpling filling will make the lotus root and the meat give off a more delicious flavor, and if you add other dumpling filling seasonings, the flavor of other ingredients will cover the chives and lotus root's aroma, which will make the dumplings taste less good. other big spices.

Lotus root and pork filling tips

1, lotus root should be cut a little smaller, so that the dumpling skin will not be poked, but do not cut too much, cut too much, then you can not eat the lotus root of the crisp flavor, the texture is not too good.

2. Add an egg to the filling so that the lotus root and the meat will stick together more easily and mix more evenly.

3, lotus root juice poured into the pot should be slowly heated with low heat, slowly evaporate the water, so that it can become a thick paste, will not paste the pot.

4, if the taste is heavier, you can add a little more soy sauce to season, color.

5, pork filling to add a spoonful of pepper, this can remove the fishy flavor of pork.

6. Salt is best added to the dumpling filling before wrapping the dumplings so that the lotus root will not give out excess water again.

7. After the lotus root juice is heated into a thick paste, it must be cooled before putting it into the lotus root meat filling.