Lotus seed pig heart soup is a traditional medicinal diet in Guangdong Province, which belongs to one of the folk recipes of Cantonese cuisine, with lotus seeds as the main ingredient. Lotus seed pig heart soup is a common soup. The main ingredients are fresh pig hearts bought in the market and fresh lotus seeds picked in autumn. After several hours of boiling, you can harvest a bowl of extremely delicious lotus seed pig heart soup in autumn.

Put peanuts and lotus seeds in a bowl, add some water to the bowl and soak the lotus seeds and peanuts for a while. It is best to soak peanuts and lotus seeds one hour in advance and use them directly. Clean the pig heart, then cut it in half, and then rinse it with clean water. After washing, cut the pig heart into small pieces for later use, and after cooking, you can get delicious lotus seed pig heart soup.

Tips for selecting lotus seeds

Lotus seed is the dried kernel of Nelumbo nucifera in Nymphaeaceae, and it is a common food. The maturity of lotus seeds is from September to 65438+ 10 every year, and it can be listed as early as July. Different time to market, different prices.

Regular lotus seed processing enterprises use manual peeling and mechanical peeling, and the requirements for raw materials must be fresh and moisture-free. Among them, the handmade white lotus has a little natural wrinkled skin, and the machine-ground white lotus has a little residual red skin. However, the lotus seeds that have been peeled chemically have a little swelling at the knife marks during processing.

The hole rate of manual lotus seeds and peeled lotus seeds is small, while the hole rate of medicinal lotus seeds is large. Hand-made white lotus and peeled white lotus smell fragrant after cooking, and lotus seeds swell greatly. The size of chemically peeled lotus seeds is basically unchanged after cooking, and it smells alkaline.