Lotus Root Stuffed with Sticky Millet 小米酿莲藕伴淮盐

The vegan recipe for Lotus Root Stuffed with Sticky Millet:

servings – 4

Stuffed Lotus Root

  • 1 large lotus root – about 500 g (wash)
  • 1 cup sticky millet (soak in water for 2 hours, drain and set aside)
  • 1 tbsp white peppercorns (crush)
  • ½ tbsp salt
  1. Mix sticky millet with crushed white peppercorns and salt.
  2. Cut off a 1 cm slice from one end of the lotus root.
  3. Stuff the millet mixture into the holes of the lotus root (by using a chopstick to push it into the holes until they are filled).
  4. Return the lotus root slice to the end and fix it with toothpicks.
  5. Place the stuffed lotus root in a pot and add water until it covers the lotus root.
  6. Cook over medium heat for 1 hour.

Sichuan Pepper Seasoned Salt

  • 2 tbsp Sichuan peppercorns
  • 1 tsp 5-spice powder
  • 3 tbsp salt
  1. Saute Sichuan peppercorns over low heat.
  2. Add salt and 5-spice powder; stir until fragrant.
  3. Dish out, let cool and grind finely.

Final Steps

  1. Slice the Stuffed Lotus Root, lay the slices on a plate and serve with Sichuan Pepper Seasoned Salt.
  2. Enjoy!