A house full of gold and jade

Overview

The steamed bun is made from Xinliang water-milled glutinous rice flour and corn flour, and paired with hot and sour diced lotus root. The steamed bun is sweet and chewy, and the lotus root diced is spicy and crispy. It goes so well with rice. A golden plate, I named it Jinyu Mantang hehe.

Tags

• hot dishes
• cantonese cuisine
• corn flour
• dried red chili pepper
• green chili
• lotus root
• sugar
• vinegar
• water-milled glutinous rice flour
• zanthoxylum bungeanum
• zhongjing spicy mushroom sauce
• garlic
• red pepper
• salt
• water

Ingredients

Steps

1. 1 Mix corn flour and water-milled glutinous rice flour;

   

2. 2 Add sugar and water;

   

3. 3 Knead into a smooth dough, cover with plastic wrap and rest for 20 minutes;

   

4. 4 Divide the large dough into small pieces of similar size, make steamed buns, put a steamer in a steamer, start steaming with cold water, steam for another 5 minutes after boiling and turn off the heat;

   

5. 5 Peel and dice lotus root;

   

6. 6 After boiling water, immediately put it into cold water and drain;

   

7. 7 Put oil in the pot, when the oil is hot, add garlic slices, red pepper and Sichuan peppercorns and stir-fry until fragrant;

   

8. 8 Add diced lotus root, add a small spoonful of mushroom sauce and stir-fry;

   

9. 9 Add a little vinegar before serving;

   

10. 10 Add diced green and red pepper and a little salt;

    

11. 11 Eating it with steamed buns is a great addition to the meal.