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.

75 grams of soft sugar and 1 gram of sweet-scented osmanthus.

The method of making "lotus root starch dumplings" is more complicated.

First, make the filling. The filling requirements are very particular. Take pine nuts, melon seeds, and walnut kernels, fry them 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 lower it into the inside, 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".

Note: When making lotus root starch dumplings, they must be scalded in boiling water and then rolled to stick. This is closely related to the chemical composition of lotus root starch.

Lotus root starch is made from fresh lotus root. According to scientific measurements, lotus root starch contains 87.2% of starch.

Starch is a polysaccharide formed by the polymerization of glucose produced by photosynthesis in plants. It is a mixture of amylose and amylopectin, of which amylose accounts for about 15% and amylopectin accounts for about 85%.

Amylose is insoluble in cold water, but soluble in hot water; while amylopectin is insoluble in water, and will form a very viscous gel when heated to boiling water.

Lotus root starch dumplings are made by utilizing this property of starch after gelatinization. The filling center of the dumplings is sticky and can be coated with a layer of lotus root starch and repeated several times to form.

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 rich sweet-scented osmanthus aroma.

Nutritional value editor: Lotus root starch dumplings are a kind of beet with a unique flavor. It is divided into two types: meat and vegetable. It is sweet and refreshing, moisturizing and appetizing, tender and soft. It has high nutritional value and medicinal value, and can relieve hangover and refresh people.

Lotus root flour dumplings stuffed with vegetarian filling are suitable for people with high blood pressure, coronary heart disease and people who do not eat lard. It has the effects of nourishing and strengthening the body, widening the chest and replenishing qi.

1. Clear heat and cool blood: Lotus root is cold in nature, has the effect of clearing away heat and cooling blood, and can be used to treat febrile diseases; lotus root is sweet and liquid, and is especially beneficial for those with thirst, epistaxis, hemoptysis, and bleeding due to fever; 2.

Laxative and antidiarrheal, invigorating the spleen and appetizing: Lotus root contains mucus protein and dietary fiber, which can combine with cholates in the human body, cholesterol and triglycerides in food, so that they can be excreted from the feces, thereby reducing the absorption of lipids.