Fragrant eel rolls rolled with lotus petals – a delicious summer delicacy

Taking advantage of the lotus season, the mother is making a simple but delicious eel dish that makes anyone who sees it crave.

Besides the familiar delicious dishes made from lotus, Ms. Phan Anh (Hanoi) shared in a group Love the kitchen a new dish made from lotus petals – eel rolls rolled with lotus petals. Many kitchen-loving sisters will be surprised and surprised by the wonderful uses of lotus petals and happily admit that they will have a new dish to add to the list of delicious dishes to bring rice in the summer. . Ms. Phan Anh said that the smell of lotus is excellent. If you combine with onion toothpick (compressed tuber) pureed with bacon and delicious fish sauce, the fishy smell is blown away, the taste of the dish hurts the nose. Resources – 300g pork belly – 2-3 large spoons of delicious fish sauce (depending on the saltiness of the fish sauce) – ¼ teaspoon pepper – 1 teaspoon minced garlic – 1 small spoon of minced compressed tubers – 2 teaspoons minced dried onion – 150g of boneless eel meat – 1 handful of steamed lotus seeds – 1 handful of pink lotus petals Making Grind the bacon with all the spices, then put the steamed lotus seeds in, use a spoon to lightly brush the lotus seeds to break them apart. Put the lotus petals on the cutting board, put the boneless eel on the lotus wing, add just enough meat, and then add the lotus root. Roll up and fry over medium heat. In order to prevent the lotus roll from unfolding, when rolling, cut off the hard white stem, roll from the white stem up, the tip of the wing is thin outside. When frying, press the tip of the wing to fry first to prevent it from falling apart. You should not wrap it too tightly, it is also easy to peel. Fry on medium heat, let the meat and eel cook slowly, hope the water is fresh, not dry. Arrange lotus petals on a plate for decoration. Photo: Phan Anh