[Simple food commercialization] Chinese style steamed lotus root
It is Chinese-style steamed seafood lotus root with Chinese sauce after steaming the ground dough of fish, shrimp, and squid between lotus roots. The crunchy lotus root texture and savory seafood harmonize well, and at home, it is good for special days such as anniversaries. Instead of steaming, it's good as a snack or snack if you cover it with fried food and bake it in an air fryer and dip it in soy sauce or sauce. It's a dish that you can enjoy in various ways.
4 serving
Within 60 minutes
딸기망고chsiiii
Ingredients
  • lotus root
    24piece
  • pollack
    100g
  • Shrimp.
    5ea
  • Squid
    1/2ea
  • crushed garlic
    1/2TS
  • cooking wine
    1TS
  • Salt
    1/2ts
  • ginger powder
    1/2ts
  • ground pepper
    suitably
  • potato starch
    suitably
  • Red pepper powder
    2TS
  • onion
    1/4ea
  • Paprika
    1/6ea
  • Paprika
    1/6ea
  • crushed garlic
    1TS
  • leek
    2TS
  • Oyster sauce
    1TS
  • Water
    200ml
  • potato starch
    2TS
  • Water
    2TS
Cooking Steps
STEP 1/17
Material preparation
- I prepared frozen pollack after defrosting at room temperature.
- I prepared the frozen squid after defrosting it at room temperature.
- I prepared the frozen shrimp after defrosting it at room temperature.
- I prepared a self-cooked slice lotus root that comes out in the pack.
STEP 2/17
- Remove the water with a kitchen towel
- Cut pollack or squid into large pieces so that it can be ground easily in a blender or chaperone
- Grind all ingredients in a chopper or blender except for pollack, squid, shrimp, and starch
STEP 3/17
- You can grind it to an irregular size so that you can feel the texture.
STEP 4/17
- Prepare self-cooked slice lotus root and starch powder
STEP 5/17
- Choose lotus root starch and coat it thinly
STEP 6/17
- Put a spoonful of seafood batter
STEP 7/17
- Covering with lotus root
Tip. Hold and press down with both hands so that the seafood dough can be put between the lotus root holes, and arrange the sides.
STEP 8/17
- If you look at the side, it's a bit thick.
STEP 9/17
- Choose starch powder to the sides and coat it thinly
STEP 10/17
- There are about 12 of a dozen.
STEP 11/17
- Steam for 12 to 15 minutes in a steaming steamer
STEP 12/17
- Please make it while I gain lotus root.
- Sauce ingredients, onion, yellow.Cut the red paprika into big pieces
STEP 13/17
- Stir-fry chili oil, minced garlic, chopped green onions on medium heat in a pan
STEP 14/17
- When the minced garlic turns golden, stir-fry the rest of the vegetables
STEP 15/17
- When onions become transparent, add water and oyster sauce
- Mixing starch water ingredients
STEP 16/17
- If it's not enough, you can add oyster sauce or chicken stock. Add salt
- Season and add a tablespoon of starch water to make it thick
STEP 17/17
- Put steamed seafood lotus root on a plate and put sauce on it, and Chinese steamed seafood lotus root is done!
- You can enjoy it in a different way even if you fry it without steaming lotus roots or dip it in soy sauce by baking it in an air fryer.
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