Lotus Flower Vegetable Roll

Lotus Flower Vegetable Roll

　　Ingredients

　　 Main: 3 fresh lotus flowers, 250g fresh beef, 25g cooked ham, 25g soaked white fungus, 15g soaked winter mushrooms, 10 cabbage leaves, 30g eggs, 5g minced scallions, 100g cooked rice

　　Seasonings: 10g salt, 3g MSG, 1g pepper, 50g starch, 15g cooking wine, 750g salad oil (consumes about 100g)

　　 Preparation Method

　　 (1) Wash the fresh lotus flowers, remove petals, and cut them into coarse shreds. Finely shred the winter mushrooms, cooked ham, and white fungus. Remove sinews from the fresh beef and mince it.

　　 (2) Heat salad oil in a wok over medium heat until 50% hot. Add minced scallions and stir-fry until fragrant. Add the beef mince and shredded lotus petals, stir-fry briefly, then remove from heat. Mix with cooked rice, beaten eggs, winter mushrooms, pepper, cooked ham, and starch to form the filling.

　　 (3) Briefly blanch the cabbage leaves in slightly salted boiling water, then remove and drain. Trim off the leaf stems. Place an even amount of filling on each leaf, roll it up, and secure both ends with thin string.

　　 (4) Heat salad oil in a wok over high heat until 50% hot. Fry the rolls one by one until golden, then remove. When the oil reaches 80% heat, refry the rolls until golden brown. Drain and arrange neatly on a plate.

　　 Features

　　 Golden in color, crispy outside and tender inside, with a pleasant floral aroma — a delicious seasonal flower dish for summer and autumn.