Steamed egg with lotus root box

Overview

Winter is dry and is a season when cardiovascular and cerebrovascular diseases often occur. In such a season, a bowl of lotus root and steamed eggs can keep your family away from diseases. Lotus root contains high levels of vitamin K, vitamin C, iron, potassium, vitamin B12, and tannic acid, which can strengthen the gastric mucosa and prevent the occurrence of anemia; it is rich in plant fiber, which can reduce the absorption of lipids; lotus root also has the effect of stopping bleeding. Both eggs and pork can nourish the kidneys and nourish yin, and supplement protein and fatty acids. The nutrients contained in eggs are second only to breast milk for humans. An egg a day for adults is of great benefit to the body. The steaming method maintains the nutrition of the ingredients to the greatest extent.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• banquet dishes
• lunch
• clear water
• cooking wine
• egg
• light soy sauce
• lotus root
• onions
• pork stuffing
• sichuan pepper powder
• water starch
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Ingredients: lotus root, pork filling, eggs, green and red peppers, green onions.

   

2. 2 Cut the onions into finely chopped green onions.

   

3. 3 Add 1 gram of salt, light soy sauce, cooking wine, and Sichuan pepper powder to the pork filling and mix well.

   

4. 4 Set aside the mixed meat filling.

   

5. 5 Cut the lotus root into four pieces.

   

6. 6 Spread the meat filling evenly on two lotus root slices, cover it with the other two lotus root slices to make a lotus root box.

   

7. 7 Stack the lotus root boxes in a small bowl, put them into a pot of boiling water and steam for 5 minutes. After taking them out, pour the juice in the bowl into a small spare bowl, which will be used later.

   

8. 8 Crack the eggs and add water, mix well,

   

9. 9 You can filter the egg liquid through a sieve, pour it into a small bowl with lotus roots, put it into the steamer again and steam it for 4 minutes, then take it out.

   

10. 10 Cut the green and red pepper into small cubes and prepare the water starch.

    

11. 11 Pour the juice from the steamed lotus root box into the wok and heat.

    

12. 12 Pour in diced green and red pepper, 1 gram of salt, add water starch, and when the soup is slightly thick, turn off the heat.

    

13. 13 Pour the soup into the steaming bowl, and the steamed egg with lotus root box is ready.