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I am using again another summer ingredient. This is a lotus root. I kind of cut it and I left a little bit just to show you. It can be this long or longer. The root, outside, it kind of look like muddy with all the mud all around, but inside it’s very clean and pretty.
This lotus root does a lot of good things to the body. First of all, because out of water, it’s cool. So, it has a cooling effect but when you cook it, it takes a little bit of cool out of it and then becomes--towards the warm side.
Now, we always talk about we want to stay in the middle, you know the yin-yang sign? Yin and yang, you’ve got a white and a black, and then you’ve got a line in the middle. That is the perfect balance line. You try to stay closer to this line. This one is cool and when you cook it, it becomes a little bit warmer. This is very good and also it stops bleeding, increase the blood circulation, does lots of good things for the body. And if you have heat going on, or you have canker sore, you eat this, it takes it right out. These natural things, it does lots of wonder to our body.
I am making a--I call it a Low Carb Lotus Root and a Pork Sandwich. We’ll be making sandwich about, I do not know how to call it, and you tell me what you would call it. So anyway, I am cutting this lotus root. You notice that in the first cut, I did not cut all the way through so I can put the meat in between. That’s all about it, there’s not much of a secret to it but it is kind of fun. I think, I’ve got enough we do not have too many people here today.
This is the ground pork. I hand-picked this piece of meat and have people ground it for me twice so it’s very nice. I know what I’m getting. I always do that because you do not know what you get. I do not buy it packaged.
This is cooking wine. Put a little bit of cooking wine in it. This takes the raw nasty smell of any meat out. And this is a little bit of soy sauce. And we need a little bit of sugar, just a tiny bit. It brings out the flavor. We put a little bit of green onion in it. Cut it small, that’s it. And the green onion always goes very good with ginger. Green onion and ginger, these two, they are just perfect together. They are perfect because they have a very good balance by themselves.
Ginger, I have ginger here. This is peeled and this is not peeled. Always peel your ginger. People don’t know, they just chop it and this does not taste good and besides, it seals the flavor. No matter how you do it, do not use a big knife like this. Use a little knife to peel it. I already peeled this and I am going to just grind this so it won’t be too big. Ginger does have a very strong taste. You don’t want it too big of piece unless you cook or stir fry it with other food because you really can’t take it out. But when you mix it, put one egg in it. If you don’t like the yolk, you can stop using the yolk. Just use the white part or it’s up to you. Yolk does not hurt anything but some people they have the condition like yolk does have higher cholesterol to it. So if you do not want cholesterol, then you do not use the yolk part. But to me, for people I talk to a lot they know, I always say, “Everything’s good, everything’s bad no matter how you use it.”
I think just for the color I may need a little bit of this and mix it. Don’t be afraid to put your hands in your food because your hand brings energy to your food and actually makes the taste better, nice.
Now, I am going to put this in the middle of the lotus to make it like this. It should have been pre-made and then if you cut it through, it’s okay. They just meet in the middle kind of like holding it together anyway and then after this, I am going to start to cook it.
Here in this bowl, a little bit of white powder. This is just regular flour. So what I do is I put a little bit of water in here and give it a coating with each piece. Before I put it in there, I go through this, that’s why I call it low carb, just a little tiny of it. Alright, we’re ready to cook.
This is olive but to me, every oil works basically I grease the frying pan to make it not sticky on the bottom. Actually, the oil, I use the most is the Canola oil. I always love it because it does not have too much strong flavor but yeah, it have a little bit and is very rich in Vitamin A. So I love it, but everybody has their own preference. So, you put this in the flour and you put it straight into the frying pan. We move this a little closer. So we get this going.
So, I try to balance the food for it to be healthy. Now it’s coming along real nice.
Okay. See, this olive oil is kind of making the color a little bit of yellow but basically, it’s pretty much the same. To me, olive oil is more of a salad but they have olive oil here so I’m using it as cooking oil.
Do you smell it? It starts smelling very good.
Okay now, you can also stir fry that as well. Lotus can be used in many ways. And also, if you want to--if your body considers--from time to time you feel hot, you’re burning from the inside, you can use this and the salmon powder as well. You just mix up and drink it as a tea.
This is white pepper. It goes great with this. A little bit of salt. You notice that when I do dip the meat, I do not put any salt in. You put salt later. And it goes with this.
We’re done. Okay, let me take it out.
Now, you tell me if you call this sandwich or not. It does have a little bit of flour on it, so I call it low carb. Take it out when it’s golden brown and don’t let it burn. It will not taste good when it’s burned.
Lotus Root and Pork Sandwich, low carb. There you have it. Enjoy. Thank you.