when it comes to seasonal vegetables in autumn, you can't help but mention the lotus root. Now is the time when fresh lotus roots are on the market. Buy a few catties of lotus roots in the market, stew or fry them, eat them raw or cold, and move with your heart, and the table will be lively and fragrant.
lotus root is the rhizome of lotus. Its appearance is hypertrophy, connected by nodes, and there are a number of tubular holes in the middle, which are connected by wires after breaking, which is called "broken wires". Lotus root is crisp and slightly sweet, and it is mostly used for cooking in the north, so it is called lotus root dish or lotus root dish. The south is generally called lotus root, which can be eaten raw or cooked. The medicinal value of lotus root is quite high, which can nourish yin and clear away heat, moisten dryness and quench thirst, clear heart and soothe the nerves. Eating lotus root in autumn can also replenish lung and nourish blood, reduce blood sugar and lipid, resist aging and cancer, and reduce blood pressure and pain. In addition, lotus root powder made of lotus root is easy to keep. When you want to eat it, you can brew it with boiling water, which can not only help digestion and stop diarrhea, but also stimulate appetite and clear heat.
lotus root is both common and universal. If you want to count the famous lotus root products in China, there is Suzhou's "Snow Lotus Root", which is as white as snow, tender, crisp and sweet. The poet Han Yu once praised it as "colder than frost and snow, sweeter than honey, and an entrance is sinking". There is also the "white-armed lotus root" in Hanshou County, Hunan Province, which is as white as jade, as strong as an arm and as juicy as honey, and tastes tender, crisp and watery. The "Honghu Lotus Root" in Hubei Province is rich in starch, protein, vitamins and other ingredients. It is delicious and refreshing, and has long been well-known at home and abroad, and is known as the "treasure in water".
My hometown is also rich in lotus roots. In autumn, when the rice is ripe and the fields are golden, the lotus roots in the lotus pond can be dug up. Although the lotus root in my hometown is not very famous, its appearance is exquisite and beautiful, its meat is crisp and tender, and it tastes different. There are many ways to eat lotus root. The most common ones in our hometown are fried lotus root slices and simmered lotus root soup. Among them, "lotus root fungus sparerib soup" is my favorite.
"Lotus Root and Auricularia Pork Rib Soup" is easy to learn. First, prepare the ingredients, select three or four sections of lotus root with moderate size, half a catty of ribs, six wild black fungus, six red dates, a small piece of ginger and a spoonful of cooking wine. First, cut the lotus root into hob blocks, and soak the black fungus clean in advance. After the ribs are washed, put cold water into the pot, add a little cooking wine, wait for the water to boil and cook for one minute, then pour out the water and wash. Then put the ribs in a pressure cooker, add water to the ribs, add cooking wine and ginger, steam them and press them for 8 minutes. Move the ribs in the pressure cooker to the casserole, add lotus root, fungus and jujube, add appropriate amount of cooking wine and cook for 21 minutes on low heat. I like lotus roots with a little crispness. If you like powdered lotus roots, you can directly put them in a pressure cooker for 11 minutes. In this way, a pot of "lotus root and fungus sparerib soup" with a strong lotus root flavor was made.
When my hometown entertains guests, another specialty is fried lotus root. First, cut the lotus root into half-inch thick discs, fill the holes with minced meat, then paste the lotus root slices with a layer of flour and fry them with camellia oil in my hometown, which is golden, crisp, sweet and delicious. The children's favorite food is lotus root starch dumplings. A bite is sweet and delicate, with endless aftertaste.
isn't there a folk saying that "lotus is a treasure, and autumn lotus is the most helpful"? Lotus root deserves to be the "home-cooked dish" in autumn.