Pork Rib Eye with Lotus Root and Assorted Vegetables
Ingredients (Serve 6):
| Pork Rib Eye | 6 pieces (10 taels) |
| Lotus Root (cut in the shape of a hill) | 1 portion |
| Orange juice | about 1/2 cup (3 taels) |
| Cucumber (sliced) | 1/2 pieces (2 taels) |
| Carrot (sliced) | 1 piece (2 taels) |
| Endive | 20 gm (about 5 maces) |
| Orange (diced) | 1/2 piece |
| Vegetable Leaf | 35 gm (about 1 tael) |
| Baked Rice Nets | 6 pieces |
| Yam Bean (sliced) | 75 gm (2 taels) |
| Wheat flour | about 1/3 cup (1 tael) |
Seasonings:
| Soyabean oil | 3 teaspoons |
| Sugar | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
Cooking Method:
| 1. | Steam rib eye until done. Set aside. |
| 2. | Heat oil in a pan. Pan-fry the steamed rib eye until fragrant. Pat dry with tissue paper. Add orange and set aside. |
| 3. | Steam lotus root until done. Slightly blanch vegetable leaves. Set aside. |
| 4. | Combine orange juice and rib eye. Arrange by the side of the cooked lotus root. Place rice nets at the side of the dish. |
| 5. | Season cucumber, yam bean and carrot with salt and sugar. Slightly stir-fry. Transfer to the rice net. |
| 6. | Knead wheat flour into dough. Shape into 2 pieces of birds and 2 pieces of Chinese birthday buns. Steam until done. Garnish lotus root with the birds, buns, endive and vegetable leaf. |
This recipe is provided by New Star Seafood Restaurant.
