- Introduction
Steamed Stuffed Lotus Root with Dried Shrimps and Pork is a traditional Chinese dish that combines the delicate texture of lotus root with the savory flavors of dried shrimps and pork. This dish is not only visually appealing but also rich in nutrients. The lotus root, which symbolizes purity and peace in Chinese culture, provides a refreshing crunch while the filling of dried shrimps and pork adds a depth of flavor that is both comforting and satisfying.
- Ingredients
- Lotus Roots: 4 large, fresh lotus roots
- Pork: 200 grams of ground pork
- Dried Shrimps: 50 grams of dried shrimps, soaked in water for at least 30 minutes
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, minced
- Spring Onion: 2 tablespoons, chopped (for garnish)
- Soy Sauce: 2 tablespoons
- Shaoxing Wine: 1 tablespoon
- Sugar: 1 teaspoon
- Vegetable Oil: 2 tablespoons
- Water Chestnuts: 50 grams, finely chopped
- Eggs: 2, lightly beaten
- Starch: 2 tablespoons
- Salt: to taste
- Pepper: to taste
- Bamboo Leaves: for steaming (optional)
- Preparation
Step 1: Prepare the Lotus Roots
Start by thoroughly washing the lotus roots under cold running water. Using a sharp knife, carefully slice off the ends of each lotus root. Next, cut the lotus roots into 2-3 cm thick rounds. To prevent browning, submerge the sliced lotus roots in a bowl of water with a little vinegar added.
Step 2: Prepare the Filling
In a wok or frying pan, heat up 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, stir-frying until fragrant. Then, add the ground pork and cook until it changes color. Break the pork into small pieces using a spatula as it cooks. Once the pork is fully cooked, add the soaked and drained dried shrimps, stirring them into the mixture.
Add the chopped water chestnuts, soy sauce, Shaoxing wine, sugar, salt, and pepper to the wok. Stir well to combine all the ingredients. Cook for another 2-3 minutes until the mixture is well blended and slightly dry. Remove from heat and let it cool slightly. Stir in the beaten eggs and starch to thicken the filling. Taste and adjust seasoning if necessary.
Step 3: Stuffing the Lotus Roots
Drain the lotus root slices and pat them dry with paper towels. Place a spoonful of the cooled filling onto the center of each lotus root slice. Fold the edges of the lotus root slice over the filling to enclose it completely. If needed, use toothpicks to secure the stuffed lotus roots.
Step 4: Steaming
If using bamboo leaves, arrange them in a steamer basket to line the bottom. Place the stuffed lotus roots in the steamer basket, ensuring they do not touch each other. Steam over high heat for about 15-20 minutes, or until the lotus roots are tender when pierced with a skewer. If you prefer, you can steam the stuffed lotus roots directly without bamboo leaves.
- Cooking Tips
Choosing Fresh Lotus Roots: When selecting lotus roots, look for those that are firm, free from soft spots, and have an even color. Avoid any that show signs of discoloration or mold.
Handling Lotus Roots: Lotus roots contain air pockets, which can make them somewhat challenging to handle. To minimize mess, slice them in a bowl of water with vinegar added to prevent browning.
Adjusting the Filling: Depending on personal preference, you can adjust the amount of soy sauce and Shaoxing wine to suit your taste. For a richer flavor, consider adding a few drops of sesame oil to the filling.
Timing: Be mindful of the cooking time when steaming the stuffed lotus roots. Overcooking can result in mushy lotus roots, while undercooking may leave them raw inside. Use a skewer to test for doneness.
- Nutritional Information
This dish is a great source of vitamins and minerals, particularly vitamin C, potassium, and dietary fiber. The lotus roots provide a low-calorie option with a high water content, making them ideal for weight management. The addition of pork and dried shrimps ensures a good balance of protein, while the water chestnuts contribute a crunchy texture and additional nutrients.
- Serving Suggestions
Accompaniments: Serve this dish with a side of steamed rice or noodles. A simple salad of cucumber and tomatoes would complement the flavors nicely. For a more substantial meal, pair it with a stir-fried vegetable dish such as broccoli or bok choy.
Garnishing: Sprinkle some chopped spring onions on top of the stuffed lotus roots before serving. A drizzle of soy sauce or a light dressing can enhance the presentation and flavor.
Temperature: Enjoy this dish at room temperature or slightly warm. It pairs beautifully with a hot pot of tea or a glass of chilled beer.
- Conclusion
Steamed Stuffed Lotus Root with Dried Shrimps and Pork is a delightful culinary experience that showcases the versatility of lotus roots. Its unique combination of textures and flavors makes it a favorite among food enthusiasts. Whether you’re hosting a dinner party or simply preparing a home-cooked meal, this dish is sure to impress your guests with its elegance and deliciousness. Happy cooking!
