CHINESE LOTUS RECIPES

Steps:

• Peel the skins and then cut lotus root into 1cm thick pieces.
• Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
• Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
• Place cooked lotus root pieces in and stir in stir-fry sauce.
• Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
• Add toasted peanuts and give a big stir-fry to mix everything well.
• Garnish chopped scallion white and serve with steamed rice.

Steps:

• Divide the sweet-scented osmanthus red bean paste into 10 portions, each of 20 grams, group into balls, set aside
• 100 grams of all-purpose flour, 40 grams of lard, 50 grams of water and 5 grams of soft white sugar are kneaded into a dough to become a water-yellow dough
• 80 grams of low-gluten flour, 40 grams of lard, 5 grams of red yeast rice powder, knead into a dough, into a shortbread dough
• Roll out the water and oil skin dough, put the shortbread dough on one side, and press it flat
• Wrap the shortbread dough with the other side of the water and oily skin dough and pinch it tightly
• Roll out
• Fold in three
• Roll it out again
• Fold it in half again
• Roll into thin slices
• Roll up from one end, roll tighter
• Cut into 10 portions
• Each portion is flattened into skins and put on red bean paste balls
• Close the mouth evenly, so everything is done
• Use a sharp knife to make 4 knives at the top and divide into 8 pieces
• Into the baking tray
• Put it into the preheated oven, middle level, 200 degrees high, 175 degrees low, hot air bake for 20 minutes