「素食」其貌不扬的蒸莲藕丸子，但是好吃的停不下来 |【Vegan】Steamed Meatball, But Vegan with Lotus Root

This is the dish that I make for every autumn and winter: steamed lotus root balls in a bowl.
The idea comes from a banquet called "Eight Steamed Bowls", which is placed in a large steamer, layer by layer, and one of the bowls is steamed fried crispy meat. This kind of banquet is rarely seen these days.

In this episode, I made a vegetarian version with lotus root, and I also skiped the deep-fried procedure to make it healthier. I also placed winter melon at the bottom of the bowl to reduce the overall cooking time.

每年秋冬都会做的一道菜——莲藕丸子碗蒸，也很适合年菜做来吃，团团圆圆的，灵感啊来自川渝地区的传统农村宴席——水八碗，所谓的“水八碗”就是用八道蒸菜组成，放到大蒸笼里，一层一层垒的老高，里面有道菜是炸酥肉做的高汤酥肉，记得上面铺满炸酥肉，下面铺的是芋头，汤鲜味美特别棒，但现在这种宴席基本上很少能看到了。

没关系，今天做的这个素食版真的很像这道菜，用莲藕擦成细丝口感软糯鲜甜，没有采取炸的方式，直接蒸更健康，味道一样好，碗底的食材换成了冬瓜，因为芋头要蒸太久了，而且上面的素丸子也不适合蒸太久，这样会保留更多口感。

📒Ingredients/材料:
莲藕 300g Lotus Root
山药 160g Tam
胡萝卜 60g Carrots
秀珍菇 70g（不是平菇，也可以换成香菇） 70g Small Oyster Mushroom
生姜 4g Ginger
香菜 适量 Coriander
面粉 2大匙 2 Tbsp Flour
玉米淀粉 1大匙 1 Tbsp Cornstarch

📒调味料/Seasonings：
海盐和白胡椒粉 适量 Sea Salt
生抽 1小匙 1 Tsp Soy Sauce
香油 1小匙 1 Tsp Sesame Oil

📒碗底/Bow Bottom：
冬瓜 150g Winter Melon
昆布汤 300ml Kombu Broth
生抽 1小匙 1Tsp Soy Sauce
香油 1小匙 1 Tsp Sesame Oil
胡椒粉 适量 Pepper Powder

📒昆布高汤/Kombu Broth：
昆布 8*8cm Kombu
水 300ml（不要煮沸了，否则会带出黏液和腥味）
300ml Water(Make sure not let it boil, otherwise, it will bring out fishy smell)

Tips:
1.I used shredded lotus root, and squeezed most of its water.
1.莲藕是擦细丝，有那种小孔的擦丝器，然后水分不是挤到完全不剩，大概要保留一点的，因为还要加面粉。挤出的水可以直接饮用有清热凉血功效
2. Yam helps it to form a ball.
2.山药可以帮助成团的
3. No need to add tofu. I tried it, and it tastes not that good.
3.不要加豆腐之类的，我帮你们试过了没那么好吃

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