Lotus Root Stuffed with Mung Beans

Name: Lotus Root Stuffed with Mung Beans
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 4 Large lotus root (peeled, washed, cut open at one end to make a lid); 200 g Mung beans (washed, soaked for half an hour, ground); 125 g Carrot (washed, diced, and mashed into a puree); to taste White sugar

Home-style steamed lotus root stuffed with a mung bean and carrot filling, a nourishing dish for liver and stomach health.

1h 15m

Easy

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Ingredients

Large lotus root (peeled, washed, cut open at one end to make a lid) 4

Mung beans (washed, soaked for half an hour, ground) 200 g

Carrot (washed, diced, and mashed into a puree) 125 g

White sugar to taste

Instructions

Prepare the filling

Wash the mung beans, soak them for half an hour, and grind them. Wash the carrots, dice them, and mash into a puree. Combine the carrot puree with the ground mung beans to form the filling.

Stuff and steam the lotus root

Peel and wash the lotus root. Cut open one end to form a lid. Pack the lotus root cavities tightly with the filling and replace the lid. Place in a steamer and steam over water until cooked through. Slice when serving.