- Lotus root - 400 g
- Chicken fillet - 400 g
- Shiitake mushroom - 6 pieces
- Oil - 2 tbsp
- Shallot - 2 pieces
- Salt - 1/4 tsp
- Spring onion - 1 sprig
- Chinese coriander - 1 sprig
- Oil - 2 tsp
- Water - 2 tbsp
- Egg - 1
- Chinese yellow wine - 2 tsp
- Salt - 1/2 tsp
- White pepper powder - 1/4 tsp
- Sugar - dashes
- Corn starch - 2 tsp
- Sesame oil - 2 tsp
Procedures:
1. Soak the shiitake mushroom in water until softened.
2. Cut the mushroom into small pieces.
3. Peel the lotus root and put under slightly salted water to avoid turning brown.
4. Cut the chicken fillet into strips, then cut into small pieces.
5. Add water to the minced chicken and stir until the water is fully absorbed.
6. Add egg white to the minced chicken and stir well.
7. Add the other seasonings to the minced chicken and stir well.
8. Use a masher to prepare the lotus root mashes, then add to the minced chicken.
9. Heat the pan with oil, then add the smashed shallot. Stir-fry until it is fragrant.
10. Remove the shallot, then pour the oil into the minced chicken, stir well.
11. Heat the shiitake mushroom on the pan until fragrant, then add to the minced chicken.
12. Finely chop the spring onion and Chinese coriander, then add to the minced chicken.
13. Take 1/3 of the minced chicken and prepare some meat balls out of it.
14. Put the pan on medium heat with oil, then put the meat balls on the pan, pressing slightly to form cake shape.
15. When the side is done, then flip to cook on the other side.
16. Put the remaining of the minced chicken on a dish, then steam over water for about 15 minutes.
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