Traditional Chinese medicine believes that raw lotus root can cool blood and dissipate blood stasis, while cooked lotus root can nourish the heart and kidney, nourish yin and nourish blood, replenish the deficiency of five internal organs, strengthen bones and muscles, and enrich blood and nourish blood. Lotus root is a health food for men, women and children in autumn.
The cooking methods of lotus root are varied, with various varieties and different flavors. In addition to stir-fried lotus root silk and lotus root clips in home cooking, lotus root can also be made into various snacks and famous dishes.
1. Osmanthus fragrans glutinous rice lotus root: Fill the glutinous rice into the fat and clean lotus root ditch, cook and cut into pieces, and sprinkle with a layer of sugar and osmanthus fragrans. Coupled with a bowl of sweet and thick glutinous rice porridge, it has a unique flavor.
2. Lotus root bean paste: Knead lotus root into mud, add glutinous rice flour and mix well, wrap it with bean paste stuffing, and fry it in oil pan, which is sweet, crisp, sticky and fragrant.
3. Sweet and sour lotus root: remove the tender lotus root, peel it, wash it and cut it into pieces, blanch it in a boiling water pot and remove it. After draining water, add sugar, refined salt and Chili oil and mix well. Sprinkle shredded red pepper and shredded ginger on it, and pour with white vinegar and sesame oil. This is a wine dish.
4. Lotus root drink: take clean and tender lotus root, knead it into lotus root mud, wrap it with gauze, add sugar, and adjust it with cold boiled water to clear the heart and moisten the lungs. If brewed with boiling water, it becomes a delicious cup of lotus root starch. "Pork ribs and lotus root soup" not only has the sweetness of lotus root, but also has the fragrance of ribs. It is a good soup with warm and delicious taste. This dish is delicious, nutritious, appetizing and nourishing blood, and has the effect of invigorating qi and supplementing calcium.
Wuhan people love soup, and there is a saying that "no soup, no table". Wuhan is rich in lotus root, which is tender and white, and it is so sweet to eat raw that it is famous all over the country. People in Wuhan like to simmer soup with lotus roots and meat bones, and simmer soup with slow fire until the meat is rotten and boneless. Lotus root slices taste waxy and crisp, and the best soup is sweet and fragrant. I can't help but sigh, lotus root meat partner is a perfect match! The most famous soups are ribs soup and lotus root soup. Ribs lotus root soup is also one of the necessary dishes for Hubei to receive distinguished guests. This dish is delicious, nutritious, appetizing and nourishing blood, and has the effect of invigorating qi and supplementing calcium.
For Hubei people, ribs lotus root soup represents the taste of home. Now even if you can eat this dish everywhere, if you don't use Hubei good lotus root, the taste will not be a little worse! The choice of lotus root is also very particular: first, lotus root should be chosen with good taste, soft, sweet and delicious; Second, don't use the lotus root tip, the lotus root tip is too tender, and the lotus root tip tastes of water.
Lotus root is described as "a dish you must order whenever you go to Hubei cuisine, regardless of the size of the restaurant", because the lotus root in Honghu Lake, Hubei Province is rich in starch, protein, vitamins and other ingredients, and is known as the "treasure in water", ranking first in the country in variety and excellent quality. Lotus root in Honghu Lake, Hubei Province is said to be the best lotus root, and the best time to eat lotus root is after the Mid-Autumn Festival.
The practice of Wuhan ribs lotus root soup
1, ingredients: ribs, (you can add a piece of pig thigh bone appropriately, so you don't need to add it if you don't want to be too greasy) Lotus root is thick and short, not slender. You can ask the seller to ask for powdered lotus root, which is better to eat in winter.
2, tools: stew with a hanging pot (Wuhan's unique casserole).
3. Cut the ribs into pieces one inch long. Add oil and ginger to the wok. It's best to add ribs, cut them and fry them. The purpose is to drain the blood from the ribs. Ginger smells good, and turn off the heat when the ribs turn white. Don't overdo it.
4. Put the ribs in a hanger, add water to half the capacity of the hanger, and boil over high heat. (Because gas stoves generally can't bear the weight of a crane, and the small fire of gas stoves is difficult to control, it is recommended to use a small honeycomb coal stove. )
5. After the water boils, continue for about half an hour. You can cut the lotus root into hob segments (don't tell me you didn't wash it properly). After the water is boiled again, simmer it with low heat.
6, generally about an hour, chopsticks can be easily inserted into the lotus root (don't insert the hole of the lotus root, you can insert the raw one).
7. You can add salt. If you are inexperienced, add slowly.
8. Add monosodium glutamate pepper to the soup bowl (pepper is very important, without it, there is no authentic taste). Don't put the seasoning directly in the hanger, because you can't finish it at one time, and it will be tasteless if you add it next time. brief introduction
It's a bit awkward to say that it's fried lotus root pills. In Hubei, "Maruko" is called "Mariko".
material
Lotus root, minced meat, onion, ginger, egg, salt and white pepper.
working methods
1.500g lotus root, try to choose a slightly crisp lotus root, but don't be too tender like the new lotus root, scrape off the skin and clean it;
2. Rub it into mud with a hat bowl or beat it into mud with a blender;
3. Wrap the mud with gauze and wring it slightly, not too dry, saving about 30% water;
4. Open the gauze, and the lotus root mud has the best dryness as shown in the figure;
5. Cut ginger into fine powder. If you use a blender to beat the lotus root paste, you can put the ginger into it and beat it into paste, which will make it taste more delicate, but I like ginger granules, so I won't beat it. Friends who don't like ginger can break it, so they can't eat it.
6. Add Jiang Mo and half a spoonful of salt into the lotus root mud and stir well with a small spoon. Friends who like glutinous taste can add some sticky rice noodles, but I like pure taste, so I didn't add them;
7. Grease the palm of your hand and knead the lotus root mud into balls of the same size;
8. Cook at 60% oil temperature, fry over medium heat until the skin is golden, remove and drain the oil.
Tips 1, choose short and thick lotus roots. When I put the water in, I only poured out a little water that could flow out, but it was not completely dry. I don't want to lose too much lotus root starch juice.
2, don't put minced meat, I want to add some meat flavor, but not too much, minced meat must be delicate, otherwise you will have meat in the lotus root, which will affect the taste.
3. When stirring, you must stir in one direction, so that the jiaozi will not be loose. It has become a custom for Wuhan people to stir-fry lotus root clips during the Spring Festival. The method is as follows:
Wuhan lotus root clip (10) lotus root is washed, peeled and cut off at both ends. First, the first knife about 0.3 cm can only cut three-quarters of the lotus root, and can't be cut off. The second knife is cut to the end according to the same thickness, that is, divided into two connected lotus root clips, minced meat is put into a bowl, and refined salt, sugar, monosodium glutamate, onion, Jiang Mo, egg white and onion are added. Squeeze it a little, then smooth a small amount of minced meat, add a little flour and water to the yolk in the bowl, stir it into a thick paste, hang the lotus root clip on the egg paste, fry it in the oil pan in turn until golden brown, remove and drain, and put it on a plate.