Pond Lotus Blossoms

Name: Pond Lotus Blossoms
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 150 g fish meat (minced); 100 g pork fat (minced); 100 g canna lily flour; 25 g lean meat (minced); 1 egg (use the white and yolk); 15 g monosodium glutamate (MSG); 8 g salt; 24 white lotus seeds (steamed, each split into 2 slices); 6 slices green vegetable leaves (cooked and shredded); edible red food coloring, to taste

Wrap meatballs and lotus seeds in three-colored fish paste, then steam to form a lotus-shaped dish.

1h 5m

Easy

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Ingredients

fish meat (minced) 150 g

pork fat (minced) 100 g

canna lily flour 100 g

lean meat (minced) 25 g

egg (use the white and yolk) 1

monosodium glutamate (MSG) 15 g

salt 8 g

white lotus seeds (steamed, each split into 2 slices) 24

green vegetable leaves (cooked and shredded) 6 slices

edible red food coloring to taste

Instructions

Prepare the Fish Paste

Minced the fish meat and pork fat, then mix with canna lily flour, egg white, water, and salt. Divide the mixture into 3 portions: add egg yolk to 1 portion, red food coloring to 1 portion, and leave 1 portion its natural color.

Make the Filling

Minced the lean meat, mixed it with MSG and salt, and shaped it into 12 small meatballs. Steam the white lotus seeds, then split each seed into 2 slices.

Shape and Steam

Arrange 12 identical small wine cups and line each with the white fish-meat mixture. Cover 6 cups with the yellow fish mixture and the other 6 with the red fish mixture. Place a meatball in the center of each and arrange lotus-seed slices around it. Steam over high heat for 25 minutes. Remove the cups and transfer the flowers to a large serving platter. Line the platter with shredded cooked green vegetable leaves, arrange the flowers in a lotus shape, and mound their centers to resemble flower stamens.