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1
If you don’t have enough time to run cold water over the rice the night before, just soak it in hot water until it softens. -
2
Grind lotus root into foam. -
3
Polished. -
4
Beat a little Wuhua and ginger into a foam (lean meat can also be used, but when trying the ginger, it is best to grind it together when grinding the lotus root to make it more delicate). -
5
Beat the minced meat and add one and a half spoonfuls of chicken essence into the lotus root paste. -
6
A spoonful of salt, then mix well. -
7
Dry the three earthen bowls with water and apply some cooking oil (the sesame oil I use is more fragrant) and spread it evenly to prevent it from sticking to the bowl when you pull it over). -
8
Put the minced minced lotus root into a bowl. -
9
Drain the rice and pour it on (don’t press it). -
10
Boil water and steam for 1.5 hours. -
11
After steaming, find a plate and put it over and sprinkle with chopped green onion.