Lotus seeds, water chestnuts, and lotus roots are all delicacies in the water in summer. Each of them can be eaten raw or cooked alone. When the three most tender ingredients meet in this season, what kind of sparks will collide? ? In fact, Lotus Pond Three Treasures is a unique and famous dish in Hubei. The finished dish looks refreshing and tastes sweet and refreshing. Not only is it delicious, it also has the effect of cooling and relieving summer heat and reducing autumn dryness.

These three ingredients are commonly found in ponds, hence their name. The reason why the three treasures of the lotus pond are popular is that they are sweet and refreshing, and the preparation is simple. Let’s take a look at the specific methods of the three treasures of the lotus pond.

How to make the three treasures of the lotus pond

~~The three treasures of the lotus pond~~Features: refreshing and delicious, simple and easy to learn

Step one: prepare the ingredients

Main ingredients: 300g lotus seeds, 500g lotus root, 200g fresh water chestnuts

Accessory ingredients: ginger, garlic, red pepper, green pepper.

Seasoning: a little salt, 2g chicken essence.

Step 2: Start making

1. Clean the lotus seeds, lotus roots and fresh water chestnuts after buying them, and then peel the lotus seeds, lotus roots and water chestnuts.

2. Cut the peeled lotus root into dices of even size, cut the water chestnuts from the middle, slice the ginger and garlic, and cut the green and red peppers into cubes.

3. Turn on the heat and boil water in the pot. Pour the processed lotus roots, lotus seeds and water chestnuts into the water. Add a little edible salt and cooking oil to the water.

4. Heat oil in a pan, then put ginger and garlic in it and sauté until fragrant.

5. Put the watered lotus roots, lotus seeds and water chestnuts into the pot and stir-fry over high heat, then add the green and red peppers into the pot.

6. Finally, add salt and chicken essence, stir-fry the green and red pepper until raw, stir in the water starch to form a thin and bright glass gravy, and you can take it out of the pot and serve it on a plate.

——"Tips for making the Three Treasures of Lotus Pond

1. Lotus seeds, lotus roots, and water chestnuts must be fresh and tender, so that they will be sweet and refreshing when fried.

2. Lotus roots tend to oxidize and turn black when exposed to water. You can add an appropriate amount of white vinegar to the water to prevent lotus roots from turning black.

3. Add salt and cooking oil when passing through water to brighten the color of the ingredients and increase their flavor.

4. When frying, the ingredients should be added to the pot in order. Lotus seeds are difficult to cook through and the lotus roots will easily turn black when fried for too long. Therefore, add the lotus seeds first, then the water chestnuts, and finally the lotus roots.

5. Finally, before putting the pot into the pot, thicken the glass of gravy. The starch water should be slightly thinner. The gravy should not be too thick, so that there is gravy but it seems like there is no gravy. It just makes the ingredients look oily and smooth.

6. This dish does not require too much seasoning, just enjoy the fresh and tender taste of the ingredients.