# 莲藕最好吃的做法，不炒不炖不凉拌，鲜香下饭，上桌连汤汁都不剩 Source: https://www.youtube.com/watch?v=oXDIVIBXzBo Recap page: https://rapidrecap.app/video/oXDIVIBXzBo Generated: 2026-01-19T18:04:39.049+00:00 --- ## Quick Overview The video demonstrates a unique and flavorful way to prepare lotus root by stuffing it with seasoned ground chicken, arranging it aesthetically with carrot slices, steaming it, and finishing it with a savory, spicy garlic and chili sauce, resulting in a tender meat filling contrasted by the crispness of the lotus root. **Key Points:** - The dish uses lotus root slices as wrappers for a seasoned ground chicken filling, creating an appealing, dumpling-like presentation. - The chicken filling is seasoned with salt, soy sauce, cooking wine, egg, pepper, soybean paste (huang dou jiang), and cooking oil, then mixed until it achieves a fibrous, sticky texture (01:07). - The lotus root slices are prepared by trimming the ends and peeling the skin, then thinly slicing them and immediately soaking them in water to prevent oxidation (00:04 - 00:25). - The assembled lotus root dumplings are arranged decoratively on a plate with carrot slices forming a border and a flower shape in the center (01:18 - 01:50). - The dish is steamed over high heat for ten minutes (01:53). - A sauce is made by sautéing minced garlic and red chilies in hot oil until fragrant, then adding oyster sauce and thickening with a cornstarch slurry (02:14 - 02:33). - The final dish is topped with the prepared sauce and garnished with chopped green onions and diced carrots for added visual appeal and flavor (02:43 - 02:52). ![Screenshot at 01:38: The fully assembled lotus root dumplings, arranged in a circular, flower-like pattern between rings of sliced carrots, ready for steaming.](https://ss.rapidrecap.app/screens/oXDIVIBXzBo/00-01-38.jpg) **Context:** This cooking tutorial, presented by a creator named Xiao Ying (小颖美食), showcases an unconventional recipe that combines lotus root (lian ou) and chicken breast into a visually striking, steamed dish. The emphasis is on achieving a tender filling while retaining the natural crunch of the lotus root, making it a nutritious and appetizing meal suitable for all ages. ## Detailed Analysis The recipe begins by preparing the lotus root: trimming both ends, peeling the skin, and slicing it thinly, ensuring the slices are immediately submerged in water to maintain their white color (00:04-00:25). Next, two pieces of chicken breast are cut into large chunks and then ground in a food processor with chopped scallions and ginger until they form a sticky, fibrous paste (00:29-01:10). This paste is transferred to a bowl, mixed with an egg, salt, soy sauce, cooking wine, pepper, soybean paste, and cooking oil, and mixed thoroughly until it achieves a stringy texture (00:46-01:07). Separately, a peeled carrot is sliced thinly and used to line a plate in two concentric circles, with some pieces arranged in the center to resemble a flower (01:11-01:50). The lotus root slices are used as wrappers, filled with the chicken mixture, and arranged upright between the carrot slices on the plate (01:26-01:40). The assembled dish is then steamed over high heat for ten minutes (01:53-01:56). While steaming, a sauce is prepared by stir-frying minced garlic and sliced red chilies in hot oil until fragrant (02:08-02:18), followed by the addition of oyster sauce and thickening with a cornstarch and water mixture until the sauce becomes sticky (02:21-02:33). Once steamed, the dish is taken out, and the hot, savory, and slightly spicy sauce is poured over the lotus root dumplings (02:42-02:45). The final presentation is garnished with chopped green onions and diced carrots (02:48-02:52). The result is a dish where the chicken filling is exceptionally tender, complementing the inherent crispness of the lotus root, making it both appetizing and nutritious. ### Lotus Root Preparation - Select closed-ended, plump lotus root - Trim ends and peel - Slice thinly and soak in water immediately to prevent browning (00:04-00:25) ### Chicken Filling Preparation - Grind chicken breast with scallions and ginger - Mix with salt, soy sauce, cooking wine, egg, pepper, soybean paste, and oil - Mix until fibrous and sticky (00:29-01:10) ### Assembly and Steaming - Arrange carrot slices on a plate in decorative rings - Fill lotus root slices with the meat mixture, forming small wraps - Arrange wraps between carrots and steam on high heat for 10 minutes (01:11-01:56) ### Sauce Making - Sauté minced garlic and sliced chili in hot oil until fragrant - Add oyster sauce - Thicken with cornstarch slurry until glossy and sticky (02:14-02:33) ### Finishing Touches - Pour the prepared sauce over the steamed dumplings - Garnish with chopped green onions and diced carrots (02:42-02:52) ### Final Outcome - The dish features tender meat filling contrasted by crisp lotus root, described as slightly spicy, appetizing, and suitable for the elderly and children (if chilies are omitted) (02:56-03:05) ![Screenshot at 00:00: Two raw lotus root sections held together, demonstrating the preferred selection criteria \(closed ends\).](https://ss.rapidrecap.app/screens/oXDIVIBXzBo/00-00-00.jpg) ![Screenshot at 00:14: The cook uses a vegetable peeler to remove the skin from the lotus root.](https://ss.rapidrecap.app/screens/oXDIVIBXzBo/00-00-14.jpg) ![Screenshot at 00:20: Thinly sliced lotus root drops directly into a bowl of water to prevent discoloration.](https://ss.rapidrecap.app/screens/oXDIVIBXzBo/00-00-20.jpg) ![Screenshot at 00:36: Chicken breast pieces, scallions, and ginger are placed into the food processor before grinding.](https://ss.rapidrecap.app/screens/oXDIVIBXzBo/00-00-36.jpg) ![Screenshot at 02:43: The finished, steamed lotus root dumplings are being generously covered with the thick, spicy garlic and chili sauce.](https://ss.rapidrecap.app/screens/oXDIVIBXzBo/00-02-43.jpg)