One is to hand roll the seasoned main ingredients into rounds and deep fry them in vegetable oil to form a single round. This freshly baked lotus root rounds eaten while hot is the best flavor, it is fragrant into the nose, soft and delicate, the entrance into the dregs, taste delicious, I was a child tend to keep eating a full, even if the New Year. At that time, poor, no refrigerator, every family in the year before the fried a lot of lotus root rounds window sill drying up, New Year's guests, with 20 or so lotus root rounds to do soup, supplemented by cabbage, vermicelli, is the essential New Year's good food, cooked out of the lotus root rounds more a kind of tender, fresh, delicate feeling, so that people have a kind of food can not stop chopsticks feeling. The lotus-root dumplings fried years ago are usually eaten until the fifteenth day of the New Year, and they are an indispensable main dish for the entire Spring Festival.

Another way is to steam the lotus-root dumplings in a bowl. Bucket bowl is Wanzhou specialties, many varieties, like salted roasted white, wash sand meat, sheep taro flour steamed meat, red camphor steamed meat, red camphor steamed fat intestines, lotus root rounds, etc., these buckets bowl should be used to make the base of a kind of auxiliary materials. General New Year's Eve steam it dozens of bowls to put up, to eat during the holiday season when the steam heat, get on the table with a plate inverted over the formation of a bowl-shaped buckle bowl, both convenient and broad. Steamed lotus root round son is to have wine rice as a base, the first wine rice cooked into 7 mature with a sieve dustpan drained, in the earthen bowl put a piece of citrus leaves, this is to facilitate the inverted bowl, more can let the round son to maintain a fresh fragrance. Then the tuned lotus root rounds in the bowl half, flat, and then steamed 7 mature wine rice spread on top, placed in a steamer on high heat for 20 minutes, removed with a plate inverted over the formation of a bowl-type buckle bowl, sprinkled with scallions, only to see the top of the green, the middle of the pink, the bottom of the white, the aroma, not tasted that the appetite is greatly increased to the mouth, to be in the mouth, I feel the tenderness is unparalleled, the aroma of the entrance that is the crumbs, the mouth is cool extremely.